Fresh vegetarian salad with tofu and vegetables.

cloverleaf_bella
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

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.

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  • 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 Facts

387 calories; 16.7 g total fat; 0 mg cholesterol; 89 mg sodium. 47.8 g carbohydrates; 11.9 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/21/2012
Super fresh and healthy. Great for vegetarians. Love it in the summer time. Read More
(5)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/21/2012
Super fresh and healthy. Great for vegetarians. Love it in the summer time. Read More
(5)
Rating: 5 stars
07/21/2012
Super fresh and healthy. Great for vegetarians. Love it in the summer time. Read More
(5)
Rating: 4 stars
08/04/2018
I added about 1/4 teaspoon of sesame oil to my cooked noodles and added about 3 T of sweet chili sauce to my tofu. I reduced the olive oil added at the end and instead added about 4T red wine vinegar. Fresh dill parsley basil salt and pepper and some black sesame seeds at the end. Read More
(1)
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