Tofu Pasta Salad recipe
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- 1 ½ (8 ounce) packages rigatoni pasta 2 tablespoons olive oil 2 cloves garlic, minced ½ (16 ounce) package tofu, drained and cubed ½ teaspoon dried thyme 1 ½ teaspoons soy sauce 1 small onion, thinly sliced 1 large tomato, cubed 1 carrot, shredded 6 leaves fresh basil, thinly sliced 6 sprigs fresh cilantro, minced ¼ cup olive oil
Nutrition Info
- 386.8 caloriescarbohydrate: 47.8 gcholesterol: : -fat: 16.7 gfiber: 3.6 gprotein: 11.9 gsaturatedFat: 2.4 gservingSize: -sodium: 89.4 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Tofu Pasta Salad
Directions
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Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and cool.
Heat 2 tablespoons olive oil in a skillet over medium heat, cook and stir garlic until fragrant, 1 to 2 minutes. Add tofu and thyme, cook until tofu is lightly browned, 5 to 10 minutes. Drizzle with soy sauce and remove from heat to cool.
Combine rigatoni, tofu mixture, onion, tomato, carrot, basil, and cilantro in a large bowl. Drizzle with 1/4 cup olive oil, stir to coat.