This pasta salad, from either Cooking Light or Eating Well (can’t remember!), is better at room temperature but can be eaten cold as well. I’ve made a few changes to the original recipe; it serves 4 – 6.
- 14 oz package extra-firm tofu, drained and pressed using either paper towels, plates and something heavy, or the EZ-Tofu Press; slice pressed tofu into cubes
- 1 TBS neutral oil
- 1 lb short whole wheat pasta, such as farfalle or penne
- about 3 1/2 cups cut green beans, in about 2” pieces (roughly 13 – 14 oz)
- 1 pint cherry or grape tomatoes, halved
- 1 yellow pepper, cut into four pieces, each piece halved crosswise and sliced into thin pieces
- 2 TBS chopped fresh basil
- 1/4 cup red wine vinegar
- 2 garlic cloves, finely chopped
- 2 TBS fresh lemon juice
- 2 TBS extra-virgin olive oil
- 2 tsp low-sodium soy sauce
- 1/2 tsp sugar
- salt and freshly ground black pepper to taste
Cook pasta in boiling salted water according to package directions.
Five minutes before the pasta is ready to drain, add the green beans. Drain when time is up and rinse pasta and green beans with cold water. Set aside.
Meanwhile, heat 1 TBS neutral oil in a nonstick (this is key) skillet or wok over medium-high heat. Cook tofu until crispy and golden on all sides. Transfer tofu to paper towels to drain and cool.
In a small bowl whisk together the red wine vinegar through salt and pepper.
In a large bowl combine pasta, green beans, tomatoes, yellow pepper, basil and dressing. Serve at room temperature or cold.