Roasted Veggie Salad w/ Creamy Spicy Tofu Vinaigrette

By nomnom on June 09, 2003

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Ingredients

    Mushrooms

    1. 3 tablespoons light soy sauce
    2. 2 1/2 tablespoons spicy brown mustard
    3. black pepper
    4. 1/2 teaspoon dried thyme ( scant) (optional)
    5. 3 dashes dried oregano (optional)
    6. 3 portabella mushrooms, washed,peeled

    Veggies

    1. 1 1/2 vidalia onions
    2. 9 grape tomatoes ( or 2 whole)
    3. 1 green bell pepper
    4. 1 red bell pepper
    5. 1 yellow bell pepper

    Vinaigrette

    1. 1/4 cup balsamic vinegar
    2. 1/2 teaspoon sugar ( or equivalent)
    3. 1/2 teaspoon curry powder
    4. 1/2 teaspoon cayenne powder
    5. 1 1/2-2 ounces firm tofu ( depending on desired creaminess)
    6. 1 tablespoon water
    7. 2 cloves garlic
    8. salad greens

Directions

  1. Mix together first 4 ingredients and spread over mushrooms.
  2. Cover to marinate.
  3. Place in fridge if not using right away.
  4. (No required marination period) Cut the 1/2 onion into fourths.
  5. Cut the whole onion in half, then quarter.
  6. Slice peppers into large chunks.
  7. If grilling: String on skewers (if using wooden, be sure to wet to prevent fire) Place veggies and portabellas on readied grill or a preheated 450*F oven for about 20 minutes or until desired color and crispiness.
  8. Whiz together Vinaigrette ingredients in food precessor or blender until smooth.
  9. Place in fridge if not using right away, then whiz or stir again before serving.
  10. Arrange salad greens on plate.
  11. Place a portabella on top, then the unskewered veggies on top.
  12. Drizzle with dressing.
  13. Gorge.
 
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