“Fresh vegetarian salad with tofu and vegetables.” - by cloverleaf_bella
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- 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.
- Combine rigatoni, tofu mixture, onion, tomato, carrot, basil, and cilantro in a large bowl. Drizzle with 1/4 cup olive oil; stir to coat.
Nutrition
Amount Per Serving (6 total)
- Calories
- 387 cal
- 19%
- Fat
- 16.7 g
- 26%
- Carbs
- 47.8 g
- 15%
Based on a 2,000 calorie diet
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