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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Fresh vegetarian salad with tofu and vegetables. Ingredients:
1 1/2 (8 ounce) packages rigatoni pasta |
2 tablespoons olive oil |
2 cloves garlic, minced |
1/2 (16 ounce) package tofu, drained and cubed |
1/2 teaspoon dried thyme |
1 1/2 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 |
1/4 cup olive oil |
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.
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