Tofu Anti-Pasto

[Guest guest]

Tofu Anti-Pasto

 

1/3 cup black olives, pitted

1 cup mushrooms, quartered

1 cup celery, sliced

1 1/2 cups tomatoes, diced

1 red bell pepper, julienne

1 yellow bell pepper, julienne

2 green onions, sliced thinly

1 1/2 cups tofu, diced

1 garlic clove, chopped

1 1/2 teaspoons oregano

2 tablespoons balsamic vinegar

1/4 cup olive oil

salt and pepper to taste

 

Combine the vegetables and tofu in a large mixing or salad bowl. Add the rest of

the ingredients and mix gently to combine. Marinate at room temperature for 30

minutes. Check the seasoning before serving.

Makes 8 servings.