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Vegetable and Tofu Salad, Grilled (P, TNT)
Source: Self
Serves: 4-6

1 butternut squash
3 large parsnips
6 medium carrots
1 block of extra firm tofu
Canola spray

Cut vegetables (and tofu) into large pieces.

Spray several pieces of aluminum foil and place vegetable inside, spray vegetables and fold foil closed into packets.

Place on grill and close grill cover. Check packets in approximately 20 minutes, turn vegetables inside packets if necessary - gauge complete roasting from that point (grills vary, etc). When vegetables have all sufficiently softened and nicely browned, remove from grill and let sit (covered, so as not to lose all heat).

Cut veggies and tofu into small squares. In a large mixing bowl, toss together veggies, tofu, and Roasted Garlic Vinaigrette (click here for recipe).

Serve immediately, or allow to come to room temperature and chill. Although it really is best slightly warm or at room temperature.

Posted by Jenny Person

Nutritional Info Per Serving: N/A