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Tofu and Vegetable Napoleon

What you need: 

1/2 cup chopped basil
1/2 cup olive oil
12 oz firm tofu
1 medium zucchini
4 large portobello mushrooms, stems removed
1 Tablespoon low sodium soy sauce
1 medium sweet potato, peeled and sliced crosswise into 4 pieces
1 medium tomato, sliced crosswise into 4 pieces
4 jarred, roasted red peppers (approx. 1/2 cup)
sea salt
ground black pepper

What you do: 

Blend basil and olive oil to make dressing. Preheat oven to 400 F. Slice tofu into four squares (about 2 inches square and 3/4 inch thick). Cut zucchini lengthwise into 1/4 inch slices. Wash with a pastry brush, coat tofu, zucchini, and mushrooms with soy sauce and bake five minutes until brown. Set aside. Don't turn off oven. Boil a pot of lightly salted water. Parboil sweet potato slices until you can pierce with a knife, about ten minutes. Place tofu and all vegetables in a lightly oiled pan and heat in oven for five minutes. Remove and stick (in order): mushroom, potato, tomato, tofu, pepper, zucchini. Drizzle with basil oil, sprinkle with salt and pepper, and serve.

Preparation Time: 
20 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

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