Recipe: Antipasto Platter with Basil-Garlic Dressing (using tofu)

ANTIPASTO PLATTER

"The sliced tofu will remind you of fresh mozzarella."

FOR THE ANTIPASTO:
1 (8 ounce) package soft tofu
1 cup water
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon white wine vinegar
1/4 teaspoon freshly ground black pepper
2 red bell peppers
2 green bell peppers
2 yellow bell peppers
1/8 teaspoon salt

FOR THE DRESSING:
2 teaspoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon minced garlic
2 tablespoons olive oil
2 tablespoons sliced fresh basil

Place tofu in glass dish; cover top loosely with plastic wrap. Place a plate and a can on top of wrap. Let stand 15 minutes.

Uncover; discard liquid. Cut tofu into 1/2-inch-thick slices. Cut each slice diagonally; return to dish. Set aside

Bring 1 cup water, kosher salt, oregano, vinegar and the 1/4 teaspoon black pepper to boil in saucepan. Pour over tofu; refrigerate.

Line broiler pan with foil. Heat broiler.

Cut bell peppers in half; remove seeds. Place skin side up; flatten slightly.

Broil 15 minutes or until charred. Transfer to bowl; cover and cool. Peel off skin and slice into strips. Toss with the 1/8 tsp salt.

Combine all dressing ingredients.

TO SERVE:
Toss bell peppers with 1 tbsp of the dressing. Arrange on platter. Drain tofu, discard liquid and arrange over bell peppers. Drizzle tofu with remaining dressing.

Makes 4 servings
Source: Ladies Home Journal