Roasted Veggie Salad W/ Creamy Spicy Tofu Vinaigrette

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 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

Recipe

• 1 mix together first 4 ingredients and spread over mushrooms.
• 2 cover to marinate.
• 3 place in fridge if not using right away.
• 4 (no required marination period) cut the 1/2 onion into fourths.
• 5 cut the whole onion in half, then quarter.
• 6 slice peppers into large chunks.
• 7 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.
• 8 whiz together vinaigrette ingredients in food precessor or blender until smooth.
• 9 place in fridge if not using right away, then whiz or stir again before serving.
• 10 arrange salad greens on plate.
• 11 place a portabella on top, then the unskewered veggies on top.
• 12 drizzle with dressing.
• 13 gorge.