Roasted Veggie Salad w/ Creamy Spicy Tofu Vinaigrette

Name: Roasted Veggie Salad w/ Creamy Spicy Tofu Vinaigrette
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 3 serving(s)
Ingredients: 3 tablespoons light soy sauce; 2 1/2 tablespoons spicy brown mustard; black pepper; 1/2 teaspoon dried thyme (scant) (optional); 3 dashes dried oregano (optional); 3 portabella mushrooms, washed,peeled; 1 1/2 vidalia onions; 9 grape tomatoes (or 2 whole); 1 green bell pepper; 1 red bell pepper; 1 yellow bell pepper; 1/4 cup balsamic vinegar; 1/2 teaspoon sugar (or equivalent); 1/2 teaspoon curry powder; 1/2 teaspoon cayenne powder; 1 1/2-2 ounces firm tofu (depending on desired creaminess); 1 tablespoon water; 2 cloves garlic; salad greens

Submitted by nomnom

"Mmmmmmmmm...just had this tonight and I STILL taste it! This is my new ABSOLUTE favorite salad of ALL time. Nothing beats roasted veggies, but it is TRULY the dressing that makes it! You might want to double it. I found myself dipping shrimp, potatoes, raw veggies (such as carrots) in it and even drizzled it on my corn on the cob! WARNING: The dressing has a real kick, so if you're not a spicy afficionado, cut back on the spices. Even my dad found this spicy, but I found it heavenly. I suggest using exotic greens or spinach (any dark, leafy green will do for elegance), but iceburg will do just fine (especially if you want to cut the spiciness."

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Ready In:: 1hr
Ingredients:: 19
Serves:: 3

ingredients

Mushrooms
3 tablespoons light soy sauce
2 ¹⁄₂ tablespoons spicy brown mustard
black pepper
¹⁄₂ teaspoon dried thyme (scant) (optional)
3 dashes dried oregano (optional)
3 portabella mushrooms, washed,peeled
Veggies
1 ¹⁄₂ vidalia onions
9 grape tomatoes (or 2 whole)
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
Vinaigrette
¹⁄₄ cup balsamic vinegar
¹⁄₂ teaspoon sugar (or equivalent)
¹⁄₂ teaspoon curry powder
¹⁄₂ teaspoon cayenne powder
1 ¹⁄₂ - 2 ounces firm tofu (depending on desired creaminess)
1 tablespoon water
2 cloves garlic
salad greens

directions

Mix together first 4 ingredients and spread over mushrooms.
Cover to marinate.
Place in fridge if not using right away.
(No required marination period) Cut the 1/2 onion into fourths.
Cut the whole onion in half, then quarter.
Slice peppers into large chunks.
If grilling: String on skewers (if using wooden, be sure to wet to prevent fire) Place veggies and portabellas on readied grill or a preheated 450*F oven for about 20 minutes or until desired color and crispiness.
Whiz together Vinaigrette ingredients in food precessor or blender until smooth.
Place in fridge if not using right away, then whiz or stir again before serving.
Arrange salad greens on plate.
Place a portabella on top, then the unskewered veggies on top.
Drizzle with dressing.
Gorge.

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RECIPE SUBMITTED BY

nomnom

Wilmington, Delaware

I graduated from the University of Delaware's HRIM program in '06. Been several years since I was last active and experimenting, but I'm coming back into it. I used to be vegetarian (even had a touch of the veganism), and I still love me my veggies, but I also love me my meat. I will never stop liking tofu no matter what. Don't knock until you try it cooked PROPERLY. Tofu is so easy to mess up.

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