Tofu Anti-Pasto

Italian antipasto goes vegetarian with diced tofu standing in for the usual cured meats and cheeses. This no-cook salad brings together crunchy bell peppers, quartered mushrooms, black olives, fresh tomatoes, and celery, all tossed in a balsamic vinegar and olive oil dressing spiked with garlic and oregano.

The 30-minute room temperature marinate is where everything comes together. The tofu soaks up the balsamic-oregano dressing while the vegetables soften just enough to release their juices. That marinating time transforms the dish from a plain salad into something with real depth.

Using both red and yellow bell peppers gives you a pop of color that makes this look as vibrant as it tastes. The julienne cut on the peppers adds a different texture from the diced vegetables, so every bite feels a little different.

Kitchen Tips

• Use extra-firm tofu and press it for 10 minutes before dicing. Waterlogged tofu dilutes the marinade.
• Dice everything roughly the same size as the tofu cubes for a balanced bite.
• Taste and adjust the seasoning after marinating. The flavors develop as they sit, and you may want more salt or another splash of balsamic.
• This holds well in the fridge for a day, making it a solid make-ahead dish for parties.

Variations

• Add marinated artichoke hearts and roasted red peppers for a more traditional antipasto feel.
• Toss in cooked white beans for extra protein and a creamier texture.
• Swap balsamic for red wine vinegar and add a pinch of red pepper flakes for more bite.