Author: Trish Cowper | the infinebalance food blog
for the dressing:
2tablespoonsred wine vinegar
juice from half a lemonplus more for serving
fresh ground black pepper
for the salad
1package firm or extra firm tofucut into cubes and pressed dry
2cupsdry bow-tie pasta
1poundthin green beanscut in half
1pintcherry tomatoescut in half
1tablespoonfresh herbs - basildill or parsley
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.
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.
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.
Summer Tofu and Pasta Salad https://www.infinebalance.com/summer-pasta-salad-tofu/