Baked Tofu Avocado Pesto Pasta Salad Recipe
(With Soft, Firm or Pressed Tofu)
1 pack of AFC Baked Bean Curd Tofu 13 oz. (Choose from 3 different styles: Soft, Firm, Pressed), 1/4-inch cubed.
5 oz. pasta (penne shown but can also use your preferred style)
1 avocado, chopped
4 tablespoons pesto sauce
1 teaspoon Dijon mustard
2 small tomatoes, sliced
Salt and pepper, to taste
Cut tofu in half and then into 1/4” inch cubes and set aside.
Bring a medium-sized saucepan of lightly salted water to the boil and cook the pasta according to packet instructions (usually about 12 minutes). Drain and set aside.
Prepare your other ingredients; chop the avocado and tomatoes.
When the pasta has cooled, transfer into a large salad bowl and mix in everything else.
Ready to serve
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