Tofu and Mushroom Salad with Pesto Vinaigrette

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* Exported from MasterCook *

 

Tofu and Mushroom Salad with Pesto Vinaigrette

 

Recipe By :Robin Robertson, 366 Healthful Ways to Cook Tofu and other Meat

Alternatives

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound firm tofu -- halved lengthwise, cut into 1/2-inch

crosswise slices

2 tablespoons olive oil

plus

1/4 cup olive oil

1 large onion -- thinly sliced

2 cloves garlic -- minced

1/2 teaspoon sugar or a natural sweetener

1/2 pound white mushrooms -- thinly sliced

1/4 pound porcini mushrooms -- thinly sliced

1/4 pound shiitake mushrooms -- stems discarded, cut into 1/4-inch

slices

salt and freshly ground black pepper

1 pound tomatoes -- cut into 1/4-inch sliced

1/2 cup minced fresh parsley

Pesto Vinaigrette

 

Preheat oven to 325F. Arrange tofu slices on large baking sheets and bake about

10 minutes. Reserve. Heat 2 tablespoons of the olive oil in a large skillet

over medium-high heat. Add onion and garlic; sprinkle with sugar and cook,

stirring frequently, about 5 minutes. Tranfer to a medium bowl.

 

Heat remaining 1/4 cup olive oil in the same skillet over medium-high heat. Add

whhite, porcini, and shiitake mushrooms and cook until tender, stirring

frequently, about 3 minutes. Season with salt and pepper. Place one third of

the onion mixture in a large, deep bowl. Layer with one third of the tofu, one

third of the onion mixture, one third of the sliced tomatores, one third of the

parsley, some black pepper, and one third of the Pesto Vinaigrette. Repeat

layering 2 times, ending with vinaigrette. Cover with plastic wrap and

refrigerate at least 1 hour or overnight. Let stand 30 minutes at room

temperature before serving.

 

Description:

" This salad tastes better if allowed to marinate making it ideal to

take along on a picnic. Increase the quantity of the other mushrooms

if you're unable to find fresh porcini mushrooms. "

 

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Per Serving (excluding unknown items): 508 Calories; 38g Fat (63.4% calories

from fat); 12g Protein; 38g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

110mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 4 Vegetable; 7 Fat;

0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Pesto Vinaigrette

 

Recipe By :Robin Robertson, 366 Healthful Ways to Cook Tofu and other Meat

Alternatives

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups loosely packed fresh basil leaves

1 large garlic clove -- halved

1/4 cup pine nuts

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/2 cup olive oil

1/4 cup white wine vinegar

 

In a food processor, combine basil, garlic, pine nuts, salt, and pepper.

Process 10 seconds, or until basil is finely minced. With the machine running,

stream in the olive oil and process about 10 seconds. Stop and scrape down the

sides of the bowl. Add the vinegar and process 5 seconds longer.

 

Yield:

" 1 cup "

 

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Per Serving (excluding unknown items): 1162 Calories; 125g Fat (94.0% calories

from fat); 8g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 536mg

Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 24 1/2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0