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Cook Time: 0 min

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Ingredients

For 8 Servings

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1 (15-oz) package extra-firm tofu, drained and cut into 1-inch cubes
1 tsp olive oil
2 cups uncooked penne pasta
2 cups (2-inch) cut green beans (about 8 oz)
2 cups halved cherry tomatoes
1 tbsp chopped fresh or 1 tsp dried dill
2 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tbsp olive oil
1 tsp low-sodium soy sauce
1/4 tsp sugar
1/4 tsp salt
1/4 tsp black pepper
3 garlic cloves, crushed

Directions

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1 To prepare salad, pat tofu cubes dry with a paper towel. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 5 minutes, browning on all sides. Remove from pan; chill 30 minutes.
2 Cook pasta in boiling water for 5 minutes; add beans, and cook an additional 5 minutes. Drain. Rinse with cold water, and drain. Combine tofu, pasta mixture, tomatoes, and dill in a large bowl.
3 To prepare dressing, combine vinegar and remaining ingredients in a jar; cover tightly, and shake vigorously. Pour dressing over salad; toss well to coat. Cover and refrigerate 30 minutes.

Directions

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1. To prepare salad, pat tofu cubes dry with a paper towel. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 5 minutes, browning on all sides. Remove from pan; chill 30 minutes.

2. Cook pasta in boiling water for 5 minutes; add beans, and cook an additional 5 minutes. Drain. Rinse with cold water, and drain. Combine tofu, pasta mixture, tomatoes, and dill in a large bowl.

3. To prepare dressing, combine vinegar and remaining ingredients in a jar; cover tightly, and shake vigorously. Pour dressing over salad; toss well to coat. Cover and refrigerate 30 minutes.

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