Tofu Pasta Salad

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cloverleaf_bella 1

"Fresh vegetarian salad with tofu and vegetables."

Ingredients

40 m {{adjustedServings}} servings 387 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 47.8g
  • 15%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

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  1. 2 Ratings

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Super fresh and healthy. Great for vegetarians. Love it in the summer time.