Roasted Red Pepper And Baked Tofu Roulades

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1 12-oz. jar roasted red peppers, rinsed and patted dry

4 tsp. black olive paste or finely chopped, pitted kalamata olives

1 cup balsamic vinegar

3 oz. baked Italian-seasoned tofu, cut into 3/4-inch cubes

16 large fresh basil leaves

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