Roasted Tofu and Vegetable Napoleon

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 409.2
  • Total Fat: 34.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 420.2 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 4.2 g
  • Protein: 16.0 g

View full nutritional breakdown of Roasted Tofu and Vegetable Napoleon calories by ingredient

Number of Servings: 4


    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.