Roasted Red Pepper and Baked Tofu Roulades

1. 1

   Slice red pepper pieces lengthwise into 1634-inch-wide strips.

2. 2

   (There may be some left over.)

3. 3

   Spread each strip with about 14 tsp.

4. 4

   olive paste.

5. 5

   Bring vinegar to a simmer in small saucepan over medium heat, and cook until reduced to 1/4 cup, about 15 minutes.

6. 6

   It will be very syrupy.

7. 7

   Watch carefully at the end because the syrup can burn easily.

8. 8

   Place one cube of baked tofu on one end of red pepper strip; roll up and secure with toothpick.

9. 9

   Repeat to form 16 roulades.

10. 10

    If making ahead, cover tightly with plastic wrap, and refrigerate until an hour before serving.

11. 11

    To serve, place each roulade on 1 basil leaf on serving platter; drizzle roulades with balsamic syrup, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.