Penne, Crispy Tofu, and Green Bean Salad |
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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A light vinaigrette tossed with pasta, fresh produce and sautéed tofu makes this salad a hit. Good served with a sandwich or crusty bread and some fruit. Prep time is chilling time. Some of this salad can easily be made a day ahead. The recipe comes from Cooking Light. Ingredients:
1 (15 ounce) package extra firm tofu, drained and cut into 1 inch cubes |
1 teaspoon olive oil |
2 cups uncooked penne pasta (8-ounces tube-shaped pasta) |
2 cups cut green beans, 2 inch (about 8 ounces) |
2 cups halved cherry tomatoes |
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed |
2 tablespoons red wine vinegar |
1 tablespoon fresh lemon juice |
1 tablespoon olive oil |
1 teaspoon soy sauce (low-sodium) |
1/4 teaspoon sugar or 1/4 teaspoon splenda sugar substitute |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
3 garlic cloves, crushed |
Directions:
1. To prepare salad, pat tofu dry with paper towel.
2. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat.
3. Add tofu; saute 5 minutes, browning on all sides.
4. Remove from pan; chill 30 minutes.
5. Cook pasta in boiling water for 5 minutes; add beans and cook an additional 5 minutes.
6. Drain.
7. Rinse with cold water, and drain.
8. Combine tofu, pasta mixture, tomatoes, and dill in a large bowl.
9. To prepare dressing, combine vinegar and remaining ingredients in a jar; cover tightly and shake vigorously.
10. Pour dressing over salad; toss to coat.
11. Cover and refrigerate 30 minutes.
12. Yield; 8 servings 1 1/2 cups each.
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