Tofu Antipasto - Slender Kitchen

Tofu Antipasto

Weight Watchers® SmartPoints™
(3 PointsPlus®)

Recipes Content


Recently I have been trying to create more meatless meals, mostly lunches, to lessen my meat intake. It is kind of crazy to me that I was a vegetarian for nine years (yup! nine years) and now find that I eat meat at almost every meal in some form or another. So I am trying to add in more meatless meals but also trying not to go on carb overload. A good solution to that has been tofu. This recipe was inspired by a salad of the same name I have seen at Whole Foods, but I decided to create my own. You can make a million variations on this with whatever vegetables you like, and you could even throw in some cheese or deli meat if you wanted. If you have this as a meal, you will probably need two servings, which would be 6 points plus.

Prep Time

Tofu Antipasto

Prep Time: 
Cook Time: 
Total Time: 


  • 12 oz extra firm tofu (that has been dried and pressed)
  • 1 cup roasted red peppers, drained and sliced in strips (water packed)
  • 11 oz canned artichoke hearts, rinsed and drained (water packed)
  • 7 oz canned hearts of palm, rinsed and drained and thickly sliced (water packed)
  • 1 cup cherry tomatoes
  • 1 U celery stalk, trimmed and diced
  • 1 U red pepper, chopped
  • 1/4 cup parsley, chopped
  • 1/4 cup balsamic vinegar
  • 1/2 cup black olives, sliced
  • 3 tbsp olive oil
  • 1 U garlic clove, minced
  • 1 tbsp capers, drained and minced
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Nutritional Facts

Serving Size: 
3/4 cup (276g)
Amount Per Serving
Calories 145
Calories from Fat 78
% Daily Value *
Total Fat 9g
Saturated Fat 1g
Monounsaturated Fat 2g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 536mg
Total Carbohydrate 8g
Dietary Fiber 3g
Sugars 3g
Protein 6g


  1. Combine the garlic, capers, mustard, salt, pepper, oil, and vinegar with a whisk in a medium sized bowl to make the dressing.
  2. Once the tofu has dried, cut it into smaller pieces and add it to the dressing. Cover and let it marinate for at least 2 hours or overnight.
  3. When you are ready to serve, combine with the rest of the ingredients. Enjoy! If you want to add a little more texture to your tofu, you could also slightly grill it by searing it for 1-2 minutes on each side using a grill pan.
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*It is recommended that you always press or dry out your tofu before using it to take out the added moisture. I follow this simple technique to dry mine out. Cut tofu crosswise into 6 slices. Arrange in 1 layer on a triple layer of paper towels and top with another triple layer of towels. Weight with a shallow baking pan or baking sheet and let stand 2 minutes. Repeat weighting with dry paper towels 2 more times.

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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