Makes 8 servings
This super-easy, no-cook antipasto salad is a perfect summer lunch. And it’s considerably lighter than a traditional antipasto.
- One 12-ounce package silken extra-firm tofu
- One 12-ounce jar roasted red peppers, drained and sliced in strips
- One 11-ounce jar (water-packed) artichoke hearts, rinsed and drained
- One 7-ounce can (water-packed) hearts of palm, rinsed and drained and thickly sliced
- 1 cup grape tomatoes
- 1 small fennel bulb, trimmed and shredded
- 1 large portabella mushroom cap, cubed
- 1/4 cup fresh parsley leaves, chopped
- 1/4 cup white balsamic vinegar or white wine vinegar
- 1/2 cup small black olives (pitted), drained
- 6 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon capers, drained and minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Wrap the whole block of tofu in several sheets of paper towel. Lay on a rimmed baking sheet and place a second baking sheet on top, then set several heavy cans on the top sheet. Let it sit for 10-15 minutes.
While the tofu is being pressed dry, you can make the dressing: combine garlic, capers, mustard, salt, pepper, and vinegar in a medium bowl then whisk in the olive oil until the dressing is smooth. Drain the pressed tofu, then cut it into 1/2-inch cubes. Add the tofu cubes to the bowl with the salad dressing and toss gently. Cover and let marinate for several hours.
When you’re ready to finish the salad: grate the fennel into a large salad bowl, then add the roasted peppers, artichoke hearts, hearts of palm, tomatoes, mushroom, and parsley. Top with the marinated tofu and pour all the marinade over the salad. Toss gently and garnish. Serve immediately.
If your fat/calorie budget allows, add some garnish! Good toppings include: jarred pepperocini, pimento-stuffed olives, thin slices of veggie pepperoni, thin curls of parmesan, or slivers of sun-dried tomato.