Ingredients
1/2 cup chopped basil
1/2 cup extra-virgin olive oil
12 oz. firm tofu
1 medium zucchini
4 large portobello mushrooms, stems removed
1 tbsp. low-sodium soy sauce
1 medium carrot, sliced into 8 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 (approximately 1/2 cup)
Sea salt and freshly ground black pepper
Shape
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