Roasted Tofu and Vegetable Napoleon
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Nutrition Score per serving
Nutrition score per serving (1 napoleon): 292 calories
Ingredients
| 1/2 cup chopped basil | ||
| 1⁄2 | c | extra-virgin 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 8 sticks | |
| 1 | medium sweet potato, peeled and sliced crosswise into 4 pieces | |
| 1 | medium tomato, sliced crosswise into 4 pieces | |
| 4 | jarred roasted red peppers (approximately 1/2 cup) | |
| Sea salt and freshly ground black pepper |
Instructions
Blend basil and olive oil to make a dressing. Preheat oven to 400°F. Slice tofu into four pieces (about 2 inches square, 3/4 inch thick). Cut zucchini lengthwise into 1/4-inch slices. With a pastry brush, coat tofu, zucchini, and mushrooms with soy sauce and bake 5 minutes 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 minutes.
Place tofu and all vegetables in a lightly oiled pan and heat in oven for 5 minutes. Remove and stack (in order): mushroom, sweet potato, tomato, tofu, pepper, zucchini. Cross carrot sticks on top. Drizzle with basil oil, sprinkle with salt and pepper, and serve.
