Roasted Tofu and Vegetable Napoleon

½ cup fresh basil
½ cup olive oil
12 oz. firm tofu
1 medium zucchini
4 large Portobello mushrooms, stems removed
1 tbsp. low sodium soy sauce
1 medium carrot, sliced into sticks
1 medium tomato, sliced into four pieces
4 jarred, roasted red peppers (about ½ cup)

Blend basil and olive oil to make dressing. Preheat oven to 400 degree F. Slice tofu into four squares (about 2 inches square and ¾ inch thick). Cut zucchini lengthwise into ¼ inch slices. With a pastry brush, coat tofu, zucchini, and mushrooms with soy sauce and bake 5 min. until brown. Set aside. Don’t turn off oven. Boil a pot of lightly salted water. Parboil carrot and sweet potato slices until you can pierce with a knife, about 10 min. Place tofu and all vegetables in a lightly oiled pan and heat in oven for 5 min. Remove and stack (in order): mushroom, potato, tomato, tofu, pepper, zucchini. Cross carrot sticks on top. Drizzle with basil oil, sprinkle with salt and pepper, and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user RAIDRSGAL.