Balsamic Vinegar Tofu and Asparagus Pasta Salad recipe

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Ingredients

1 (12 ounce) package extra-firm tofu, cut into 1x2x2-inch pieces
1 pound fresh asparagus, trimmed
1 (16 ounce) package bow-tie pasta (farfalle)
¼ cup extra-virgin olive oil
¼ cup balsamic vinegar
1 pound grape tomatoes, halved
1 cup crumbled feta cheese
2 tablespoons chopped fresh basil, or more to taste

Nutrition Info

497.9 calories
carbohydrate: 64.4 g
cholesterol: 22.3 mg
fat: 19.4 g
fiber: 5.1 g
protein: 20.4 g
saturatedFat: 5.9 g
servingSize: -
sodium: 297.7 mg
sugar: 6.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Arrange tofu on a baking sheet.

  2. Cook tofu in the preheated oven until cooked through and lightly browned, about 20 minutes.

  3. Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender yet firm to the bite, 3 to 5 minutes. Drain.

  4. Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes, drain and transfer pasta to a serving bowl.

  5. Heat olive oil and balsamic vinegar in a skillet over medium-high heat, fry tofu until liquid has reduced and tofu is slightly crisp, 2 to 3 minutes.

  6. Mix tofu, asparagus, tomatoes, feta cheese, and basil together with pasta.

Recipe Yield

6 servings

Recipe Note

Very tasty and good cold.

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