Bowtie pasta tofu salad with cherry tomatoes and green beans
Print Recipe

Summer Tofu and Pasta Salad

A fresh summer salad for hot days.
Prep Time30 mins
Total Time30 mins
Course: Salad
Cuisine: Vegan
Keyword: summer, tofu
Servings: 6 - 8 servings
Author: Trish Cowper | the infinebalance food blog

Ingredients

for the dressing:

  • 2 tablespoons red wine vinegar
  • juice from half a lemon plus more for serving
  • 1 tablespoon olive oil
  • 1 teaspoon soy sauce
  • 1 teaspoon sugar
  • 1/2 teeaspoon salt
  • fresh ground black pepper
  • 2-3 cloves garlic crushed

for the salad

  • 1 package firm or extra firm tofu cut into cubes and pressed dry
  • 1 teaspoon of oil
  • 2 cups dry bow-tie pasta
  • 1 pound thin green beans cut in half
  • 1 pint cherry tomatoes cut in half
  • 1 tablespoon fresh herbs - basil dill or parsley

Instructions

  • Start with the tofu, remove from package and pat dry, wrap in a kitchen towel or paper towels and press between 2 heavy plates, press for at least 10 minutes.

Meanwhile prepare dressing:

  • In jar with a lid, or directly in the serving bowl, combine all dressing ingredients and shake or whisk to combine. Set aside.

Prepare salad:

  • Remove tofu from paper towels and cut into inch cubes. Blot dry. In a non-stick skillet, heat a teaspoon of oil and add tofu cubes. You may need to do this in batches, don't over crowd the pan so that tofu frys crispy. Allow to fry until golden brown. Brown all sides. It will take 3-5 minutes per side. Place tofu on a paper towel to cool. Set aside.
  • Cook pasta according to package direction in a large pot of salted water. When pasta is about half way done add green beans. Cook until pasta is soft and beans are just tender crisp. Drain and rinse under cool water to reduce temperature.
  • In a large bowl toss tofu, pasta, beans and tomatoes with dressing. Sprinkle with fresh herbs. Serve with a squeeze of fresh lemon juice.
  • Salad is best served after marinating in dressing for about 30 minutes.

Notes

Great for potlucks and summer BBQs. Salad keeps well once tossed. Best if allowed to marinate in dressing for 30 minutes or so before serving.