Tofu Basil Pasta Salad Recipe
(With Firm Tofu)
Ingredients For Pasta:
1 pack of AFC Firm Tofu (Choose from 3 different sizes: 14oz. Organic, 19oz. & 14oz.) cut into ½-inch cubes
½ lb dry rotini (or rotelli) pasta
¾ lb green beans, trimmed and cut into 2 inch pieces
1.5 cups grape tomatoes, sliced
1 medium yellow squash, sliced
1 cup frozen peas
¼ cup walnuts, roughly chopped
Ingredients For Dressing:
1.5 cups fresh basil leaves, lightly packed
¼ cup olive oil
½ cup grated parmesan
3 tbsp wine vinegar
Zest and juice of one lemon
2 cloves garlic, chopped
½ tsp kosher salt
Pepper, to taste
To make the dressing:
Blend all ingredients in a blender or food processor and keep in refrigerator until ready to use.
For the tofu, preheat the oven to 400°F.
Drain the tofu and cut into ½ inch cubes.
In a frying pan, add oil and sauté tofu for a bout 2-3 minutes or until they turn a light yellow color.
To make the pasta:
Bring a large pot of water to a boil.
Add the green beans and cook for 4-5 minutes until tender.
Remove beans with a slotted spoon and place on a clean dish towel to try.
With the water still boiling, add the peas and cook for 1-2 minutes.
Remove and let them dry with the beans.
Next, add the pasta to boiling water and cook until al dente, following the package directions.
Meanwhile, heat a bit of olive oil in a pan and sauté the sliced squash until it is softened and lightly browned.
Lastly, toast the walnuts (you can use the same pan) for a few minutes, being careful not to burn them.
Drain the pasta and add it to a large bowl.
Add in the beans, peas, squash, tomatoes and walnuts.
Add the dressing and stir until it is all incorporated.
Let the salad sit for 10-15 minutes before serving.
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