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Roasted Tofu and Vegetable Napoleon

Roasted Tofu and Vegetable Napoleon


  • 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


  1. Blend basil and olive oil to make a dressing.
  2. Preheat oven to 400 degrees 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.


  • Nutritional information includes 1/8 teaspoon of added salt per serving.

Nutrition Information

Per serving: 436 kcal cal., 35 g fat (5 g sat. fat), 19 g carb., 6 g fiber, 7 g sugar, 17 g pro., 613 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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