Tofu Pasta Salad recipe

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Ingredients

1 ½ (8 ounce) packages rigatoni pasta
2 tablespoons olive oil
2 cloves garlic, minced
½ (16 ounce) package tofu, drained and cubed
½ teaspoon dried thyme
1 ½ teaspoons soy sauce
1 small onion, thinly sliced
1 large tomato, cubed
1 carrot, shredded
6 leaves fresh basil, thinly sliced
6 sprigs fresh cilantro, minced
¼ cup olive oil

Nutrition Info

386.8 calories
carbohydrate: 47.8 g
cholesterol: : -
fat: 16.7 g
fiber: 3.6 g
protein: 11.9 g
saturatedFat: 2.4 g
servingSize: -
sodium: 89.4 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and cool.

  2. Heat 2 tablespoons olive oil in a skillet over medium heat, cook and stir garlic until fragrant, 1 to 2 minutes. Add tofu and thyme, cook until tofu is lightly browned, 5 to 10 minutes. Drizzle with soy sauce and remove from heat to cool.

  3. Combine rigatoni, tofu mixture, onion, tomato, carrot, basil, and cilantro in a large bowl. Drizzle with 1/4 cup olive oil, stir to coat.

Recipe Yield

6 servings

Recipe Note

Fresh vegetarian salad with tofu and vegetables.

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