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Tofu Antipasto Salad

world.food's picture
Ingredients
  Mushrooms 10 , thickly sliced
  Celery stalks 4 , sliced
  Tomato chunks 2 (fresh or canned)
  Sweet green bell pepper 2 , diced
  Italian flat parsley 1 Bunch (100 gm), chopped
  Tofu 12 Ounce (1 package, firm or extra firm in chunks)
  Chopped pitted olives 1⁄2 Cup (8 tbs)
  Olive oil 2 Tablespoon
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Oregano 1 Teaspoon
Directions

MAKING
1. Prepare the olives and vegetables. Place them in a salad bowl.
2. Add tofu and mix well.
3. Combine the rest of the ingredients.
4. Toss to mix well.
5. Taste to check salt and add pepper.
6. Marinate antipasto for 30 minutes at room temperature.

SERVING
7. Serve Tofu Antipasto Salad cold.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Tofu
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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