Tofu Anti-Pasto

Recipe Ingredients

1/3 cup	78ml	Black olives - pitted
1 cup	237ml	Mushrooms - quartered
1 cup	110g / 3.9oz	Celery - sliced
1 1/2 cups	93g / 3.3oz	Tomatoes - diced
1		Red bell pepper - julienne
1		Yellow bell pepper - julienne
2		Green onions - sliced thinly
1 1/2 cups	219g / 7.7oz	Tofu - diced
1		Garlic clove - chopped
1 1/2 teaspoons	7.5ml	Oregano
2 tablespoons	30ml	Balsamic vinegar
1/4 cup	59ml	Olive oil
		Salt and pepper - to taste

Recipe Instructions

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.

Source:
Possum Kingdom Lake Cookbook

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