Lunch

Roasted Tofu and Vegetable Napoleon is for Lunch.

Roasted Tofu and Vegetable Napoleon takes several minutes to prepare.

Roasted Tofu and Vegetable Napoleon takes several minutes to cook.

Roasted Tofu and Vegetable Napoleon makes 4 servings.

The ingredients for Roasted Tofu and Vegetable Napoleon are:

½ cup fresh basil
½ cup olive oil
12 oz. firm tofu
1 medium zucchini
4 large Portobello mushrooms, stems removed
1 tbsp. low sodium soy sauce
1 medium carrot, sliced into sticks
1 medium tomato, sliced into four pieces
4 jarred, roasted red peppers (about ½ cup)

Here is how you make Roasted Tofu and Vegetable Napoleon:

Blend basil and olive oil to make dressing. Preheat oven to 400 degree F. Slice tofu into four squares (about 2 inches square and ¾ inch thick). Cut zucchini lengthwise into ¼ inch slices. With a pastry brush, coat tofu, zucchini, and mushrooms with soy sauce and bake 5 min. until brown. Set aside. Don’t turn off oven. Boil a pot of lightly salted water. Parboil carrot and sweet potato slices until you can pierce with a knife, about 10 min. Place tofu and all vegetables in a lightly oiled pan and heat in oven for 5 min. Remove and stack (in order): mushroom, potato, tomato, tofu, pepper, zucchini. Cross carrot sticks on top. Drizzle with basil oil, sprinkle with salt and pepper, and serve.Number of Servings: 4Recipe submitted by SparkPeople user RAIDRSGAL.

The nutritional information for Roasted Tofu and Vegetable Napoleon is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 409.2

• Total Fat: 34.7 g
• Cholesterol: 0.0 mg
• Sodium: 420.2 mg
• Total Carbs: 12.8 g
• Dietary Fiber: 4.2 g
• Protein: 16.0 g