Sundried Tomato Tofu Salad
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
19 oz extra firm tofu.25 cup sundried tomato (red) pesto sauce2 teaspoons Italian herb seasoning (salt-free).5 teaspoon garlic powder3 tablespoons balsamic vinegar1 tbsp truffle oil10 cherry or grape tomatoes, quartered1 oz sundried tomatoes, chopped8 cremini mushrooms, sliced1 can (14.5 oz) quartered artichoke hearts in brine, drained & chopped.5 cup parsley, chopped3 tablespoons gorgonzola crumbles (optional)
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.
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.
Nutritional Info 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
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