Marinated Tofu Salad

Tofu replaces the mozzarella in this no-cook antipasto platter.

One 12-ounce package of silken extra-fi rm tofu

2 garlic cloves, minced

1 â„4 cup white balsamic or white wine vinegar

2 teaspoons capers, drained and rinsed

1 teaspoon Dijon mustard

1 teaspoon minced rosemary leaves

1â„2 teaspoon salt

1â„2 teaspoon freshly ground black pepper

1â„2 cup extra virgin olive oil

One 14-ounce can artichoke hearts packed in water, drained, rinsed, and quartered

One 12-ounce jar roasted peppers or pimientos, drained and cut into thin strips

One 7-ounce can hearts of palm, drained, rinsed, and cut into 2-inch chunks

1 small fennel bulb, bottom sliced off, fronds trimmed and discarded, the remainder cut into thin strips

11â„2 cups cherry tomatoes

1â„4 cup chopped packed parsley leaves

Jarred peperoncini and stuffed olives for Garnish

Drain the tofu and remove it intact from its container. Wrap in four paper towels and place on a plate in the sink. Set a second plate on top of the block, then weight it with a small can of vegetables or beans for 10 minutes.
Meanwhile, whisk the garlic, vinegar, capers, mustard, rosemary, salt, and pepper in a large bowl. Whisk in the olive oil in a slow stream.
Remove the weight and the plate over the tofu, carefully unwrap the block, and discard any water on the plate. Cut the tofu into 1â„2-inch cubes. Place them in the dressing and stir well. Cover and refrigerate for at least 2 hours or up to 24 hours.
Combine the artichoke hearts, roasted peppers, hearts of palm, fennel, cherry tomatoes, and parsley in a large serving bowl. Pour in the tofu and all the dressing; toss gently. Sprinkle some peperoncini and stuffed olives over the platter before serving.
Makes 8 servings