Warm Tofu Roasted Italian Vegetable SaladI served the “Warm Tofu Roasted Italian Vegetable Salad,” from Nava Atlas, over couscous that I cooked in vegetable broth (recipe below), in order to get a substantial meal out of the deal. I approached this recipe trusting that roasted vegetables would be sweet and flavorful. They were indeed soft and tasty. The tofu, however, was negligible.

Warm Tofu Roasted Italian Vegetable Salad
4 to 6 servings
If you’ve never had a roasted vegetable salad, you’re in for a treat. I love how the warm vegetables mingle with fresh greens.
  • 3 Tbsp. balsamic vinegar, plus more to taste
  • 1/4 cup dry red wine
  • 3 Tbsp. olive oil
  • 1/2 tsp. dried oregano
  • 1 medium zucchini, cut in half lengthwise, then sliced 1/2 inch thick
  • 2 medium Japanese eggplants, unpeeled, cut to match zucchini
  • 6 oz. portabella mushroom caps, cleaned and sliced
  • 1 large red bell pepper, cut into long, wide strips
  • 1 large green pepper, cut into long, wide strips
  • 8 oz. extra-firm tofu, well blotted and diced
  • 1/4 cup sliced sun-dried tomatoes, optional
  • Salt and freshly ground pepper to taste
  • Mixed baby greens or fresh arugula

Preheat the oven to 425 degrees.

Combine the first four ingredients in a small mixing bowl and stir together.

Combine the cut green and red bell peppers with the other vegetables in a mixing bowl. Pour the sauce over them and toss well.

Arrange the vegetables in a foil-lined roasting pan. Bake for 20 to 25 minutes, stirring every 5 minutes (make sure to wear an oven mitt to do so!) until all the vegetables are tender but still firm, and touched with brown spots.

Transfer the vegetables to a mixing bowl. Stir in the optional dried tomatoes. Add more balsamic vinegar ot taste, if desired, then season with salt and pepper. Allow to cool until just warm.

To serve, line small individual salad plates with greens. Mound some of the salad over them.

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Rather than make the suggested dressing, I used 2/3 cup of my bottled Newman’s Own Balsamic Vinaigrette, adding 1/2 tsp. of dried oregano to it. Instead of using the Japanese eggplants — which you should definitely use if you find good-looking ones — I used one regular, peeled eggplant. I also used two portabella mushroom caps. My roasting time was 30 minutes. I seasoned my roasted vegetables with 1 1/2 tsp. of salt and 1/2 tsp. of black pepper. You should know the elegant simplicity of roasted vegetables and you and your dining guests should enjoy them in this salad. Serving them over couscous, as I did, increases their likability at the table (i.e., “kid-friendly”)

RECIPE: a simple concept that tastes as great as your dressing and your vegetables
PREP TIME:
30 minutes to roast
TASTE:
soft but sweet vegetables, ho-hum tofu; dress your couscous too, for increased value

My next meal will be “Quick Turkey and Rice,” along with “Baked Asparagus with Balsamic Butter Sauce,” both from Allrecipes.com. Come back to my site on Thursday, May 8, to see my results.