Baked Tofu Vinaigrette with Roasted Vegetables

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* Exported from MasterCook *

 

Baked Tofu Vinaigrette with Roasted Vegetables

 

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

Alternatives

Serving Size : 4 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 pound firm tofu -- cut into 1/2-inch slices

2 large garlic cloves -- minced

1/2 cup olive oil

1/4 cup balsamic vinegar

8 fresh sage leaves

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

8 small red potatoes

4 small zucchini -- halved lenghtwise

4 small yellow squash -- halved lenghtwise

salt and freshly ground black pepper

 

Arrange tofu in a large shallow dish, sprinkle with half the garlic, drizzle

with half the oil, half the vinegar, and half the sage. Season with salt and

pepper. Turn tofu over and repeat with remaining garlic, oil, vinegar, and

sage. Sprinkle with salt and pepper. Marinate 2 hours or overnight in the

refrigerator, turning occasionally. Meanwhile preheat oven to 400F.

 

Steam potatoes until almost tender, about 15 minutes, then cut in half. Steam

zucchini and yellow squash until starting to soften, about 5 minutes. Place

potatoes, zucchini, and yellow squash in a large baking dish. Sprinkle with

salt and pepper. Reserving marinade, arrange tofu alongside vegetables in pan.

Bake for 15 minutes, turning tofu and vegetables and brushing all with reserved

marinade. Serve directly from baking dish.

 

 

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Per Serving (excluding unknown items): 501 Calories; 33g Fat (55.7% calories

from fat); 16g Protein; 43g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol;

160mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0

Fruit; 6 Fat.

 

 

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