Roasted Tofu and Vegetable Napoleon
Roasted Tofu and Vegetable Napoleon

Photo Credit

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This Recipe

  • Skill Level: Intermediate
  • Serves: 4
  • Start to Finish: under 1 hour
  • Prep: 20
  • Cook: 30

Nutrition Facts

Amount per serving:
Total Calories: 436kcal (22%)
  • 342mg (14%) Sodium
  • 19g Carbs
  • 6g Fiber
  • 35g (54%) Fat
  • 5g (24%) Saturated Fat
  • 7g Sugars
  • 17g Protein
  • 613mg (61%) Calcium
  • 3mg (19%) Iron
436kcal (22%)342mg (14%)19g6g35g (54%)7g17g5g (24%)

Ingredients:

  • 1/2 cup chopped basil
  • 1/2 cup extra-virgin olive oil
  • 12 ounces firm tofu
  • 1 medium zucchini
  • 4 large portobello mushrooms, stems removed
  • 1 tablespoon 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

Directions:

Directions

1. Blend basil and olive oil to make a dressing.

2. 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, without turning off oven.

3. Boil a pot of lightly salted water. Parboil carrot and sweet potato slices until you can pierce with a knife, about 10 minutes.

4. Place tofu and all vegetables in a lightly oiled pan and heat in oven for 5 minutes.

5. 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.

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