tofu-pasta-salad

Tofu Pasta Salad

1 Review Add a Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
cloverleaf_bella
Recipe by  cloverleaf_bella

“Fresh vegetarian salad with tofu and vegetables.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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Review (1)

Rate This Recipe
cloverleaf_bella
5

cloverleaf_bella

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

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 387 cal
  • 19%
  • Fat
  • 16.7 g
  • 26%
  • Carbs
  • 47.8 g
  • 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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Momma's Pasta and Shrimp Salad

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Amazing Crunchy Tofu Salad