Recipe: Warm Tomato-Bread Salad (using cherry tomatoes, peas, and tofu)

WARM TOMATO-BREAD SALAD

1 (5 1/2 ounce) pkg. large seasoned croutons (3 cups)
2 tablespoons olive oil
1/2 cup chopped red onions
1 clove garlic, minced
2 1/2 cups cherry tomatoes, halved/1 lb.
1 cup frozen leSeur peas
1/4 cup shredded fresh basil
1/4 cup red wine vinegar
8 ounces firm tofu, diced

Place croutons in large bowls; set aside.

Heat oil in large skillet over medium-high heat until hot. Add onion and garlic; cook and stir until tender.

Add tomatoes; cook and stir over medium heat for 2 minutes or until softened.

Add frozen peas, basil and vinegar; mix well. Cook 2 minutes until thoroughly heated. Pour over croutons in bowl. Add tofu; toss gently to mix well. Serve immediately.

Makes 6 (1 cup) servings

Dietary Exchanges: 1 1/2 starch, 1 vegetable, 2 fat

Per serving; 240 calories, 11 g fat, 0 mg cholesterol, 370 mg sodium, 26 g carbohydrate, 4 g fiber, 8 g protein

Servings: 6
Source: Pillsbury Fast and Healthy Cooking Magazine, March/April 1999