Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Vegetable Tofu Salad




Source of Recipe


By The Canadian Living Test Kitchen


List of Ingredients




• 1 Pkg (350 g) extra-firm tofu

• 2 cups (500 mL) Cherry tomatoes

• 1 Sweet green pepper

• 2 Carrots

• 2 cups (500 mL) Small mushrooms


DRESSING:

• 1/3 cup (75 mL) Red wine vinegar

• 1/4cup (50 mL) Chopped fresh basil (or 2 tsp/10 mL dried)

• 1/4 cup (50 mL) Olive oil

• 1 Clove garlic, minced

• 1/4 tsp (1 mL) Dry mustard

• 1/4 tsp (1 mL) Each salt and pepper


Recipe



Dressing: In large bowl, whisk together vinegar, basil, oil, garlic, mustard, salt and pepper until combined.

Drain and pat tofu dry; cut into 1/2-Inch (1 cm) cubes. Add to dressing; let stand for 10 minutes.

Meanwhile, cut tomatoes in half. Cut green pepper in half lengthwise; seed and core. Cut in half crosswise; cut lengthwise into strips. Slice carrots. Add vegetables to bowl along with mushrooms; toss to coat.



More Information


Quick Pesto Pockets
Divide 1 lb (500 g) store-bought pizza dough into quarters. On floured baking sheet, pat out each to 7- x 3-inch (18 x 8 cm) oval. Spread each with 1 tbsp (15 mL) prepared pesto; bake in 400°F (200°C) oven for 15 minutes or until golden. Let cool. Split in half and fill with salad if desired.