• 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


  1. Cut tofu in half and then into 1/4” inch cubes and set aside.
  2. 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.
  3. Prepare your other ingredients; chop the avocado and tomatoes.
  4. When the pasta has cooled, transfer into a large salad bowl and mix in everything else.
  5. Ready to serve

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