Balsamic Vinegar Tofu and Asparagus Pasta Salad recipe
All Recipes Main Dish Recipes Pasta
Ingredients
- 1 (12 ounce) package extra-firm tofu, cut into 1x2x2-inch pieces 1 pound fresh asparagus, trimmed 1 (16 ounce) package bow-tie pasta (farfalle) ¼ cup extra-virgin olive oil ¼ cup balsamic vinegar 1 pound grape tomatoes, halved 1 cup crumbled feta cheese 2 tablespoons chopped fresh basil, or more to taste
Nutrition Info
- 497.9 caloriescarbohydrate: 64.4 gcholesterol: 22.3 mgfat: 19.4 gfiber: 5.1 gprotein: 20.4 gsaturatedFat: 5.9 gservingSize: -sodium: 297.7 mgsugar: 6.6 gtransFat: : -unsaturatedFat: : -
Directions Balsamic Vinegar Tofu and Asparagus Pasta Salad
Directions
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Preheat oven to 400 degrees F (200 degrees C). Arrange tofu on a baking sheet.
Cook tofu in the preheated oven until cooked through and lightly browned, about 20 minutes.
Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender yet firm to the bite, 3 to 5 minutes. Drain.
Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes, drain and transfer pasta to a serving bowl.
Heat olive oil and balsamic vinegar in a skillet over medium-high heat, fry tofu until liquid has reduced and tofu is slightly crisp, 2 to 3 minutes.
Mix tofu, asparagus, tomatoes, feta cheese, and basil together with pasta.