Roasted Tofu And Vegetable Napoleon

Prep time: 20 minutes
Cook time: 10 minutes

1/2 cup chopped basil
1/2 cup olive oil
12 oz. firm tofu
1 medium zucchini
4 large portobello mushrooms, stems removed
1 tbspa low-sodium soy sauce
1 medium carrot, sliced into eight sticks
1 medium sweet potato, peeled and sliced crosswise into 4 pieces
1 medium tomato, sliced crosswise into 4 pieces
4 jarred, roasted red peppers (approxi-mately 1/2 cup) Sea salt and ground black pepper

    Blend basil and olive oil to make a dressing. Preheat oven to 400°F. Slice tofu into four squares (about 2 inches square and 3/4 inch thick). Cut zucchini lengthwise into 1/4-inch slices.

    With a pastry brush, coat tofu, zucchini, and mushrooms with soy sauce and bake 5 min-utes 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 minutes.

    Place tofu and all vegetables in a lightly oiled pan and heat in oven for 5 minutes. 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.

NUTRILION SCORE PER SERVING 292 calories, 52% fat (17 g; 2 g satu-rated), 30% carbs (22 g). 18% protein (13 g), 6 g fiber, 159 mg calcium, 3 mg iron, 272 mg sodium