9 steps

• Drain all moisture from tofu. Cut tofu into 1/2 inch slices.
• Cut bell pepper and zucchini into slices.
• Snap tough ends off asparagus and cut into 2 inch pieces.
• Slice mushrooms.
• Place tofu and vegetables in bowl and brush lightly with 3 Tbsp of balsamic vinaigrette.
• Cook pasta according to package directions. Drain and put aside.
• Spray grill lightly with pan spray. Place tofu and vegetables on grill. Make sure slats are narrow or use aluminum foil on grill. Grill for 5-12 minutes, removing vegetables when tender.
• Place pasta, grilled tofu and vegetables, and chopped basil in bowl and toss with remaining 3 Tbsp of vinaigrette.
• Sprinkle with Parmesan cheese.

Tip:
You can use store bought balsamic vinaigrette to save time. 3 oz = 6 tbsp.

3 steps

• Mince the garlic.
• Add all ingredients to a medium-size bowl and whisk until completely mixed.
• Serve immediately or store in frig in a container with a tight-fitting lid. Shake just before using so that ingredients are mixed well.

Total Yield = 12 Tablespoons
1 serving = 2 Tablespoons

Tips:
Served with heirloom tomatoes and garnished with fresh basil leaves (not included in recipe analysis).

You can substitute reduced sodium salt or sodium-free salt substitute for regular table salt to reduce sodium content.