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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 338.7
  • Total Fat: 22.9 g
  • Cholesterol: 8.5 mg
  • Sodium: 463.6 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 5.2 g
  • Protein: 21.0 g

View full nutritional breakdown of Sundried Tomato Tofu Salad calories by ingredient
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Sundried Tomato Tofu Salad

Submitted by: SUCCUBUS

Introduction

Feel free to substitute parmesan for the gorgonzola, if you don't like stinky cheese, or omit it altogether for a vegan dish. You can use olive oil in place of truffle oil as well. Feel free to substitute parmesan for the gorgonzola, if you don't like stinky cheese, or omit it altogether for a vegan dish. You can use olive oil in place of truffle oil as well.
Number of Servings: 4

Ingredients

    19 oz extra firm tofu
    .25 cup sundried tomato (red) pesto sauce
    2 teaspoons Italian herb seasoning (salt-free)
    .5 teaspoon garlic powder
    3 tablespoons balsamic vinegar
    1 tbsp truffle oil
    10 cherry or grape tomatoes, quartered
    1 oz sundried tomatoes, chopped
    8 cremini mushrooms, sliced
    1 can (14.5 oz) quartered artichoke hearts in brine, drained & chopped
    .5 cup parsley, chopped
    3 tablespoons gorgonzola crumbles (optional)

Directions

Rinse tofu and pat dry, then cut crosswise into 1/4-inch-thick slices. Arrange slices in 1 layer on a triple thickness of paper towels, then cover with another triple thickness of paper towels. Put a small baking sheet on top of tofu with a few pounds of weight on top for 20 minutes. Meanwhile slice & chop vegetables.

Whisk together liquid ingredients in large bowl (vinegar, oil, pesto) plus the Italian seasoning & garlic powder. Stir in vegetables, & cheese, if using.

Cut drained tofu into bite sized pieces. Gently fold in tofu until all ingredients are evenly coated.

Serving Size: 4 2-cup servings.






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