Fresh vegetarian salad with tofu and vegetables.

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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; protein 11.9g 24% DV; carbohydrates 47.8g 15% DV; fat 16.7g 26% DV; cholesterol 0mg; sodium 89.4mg 4% DV. Full Nutrition
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Reviews (3)

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)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 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: 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)
Rating: 4 stars
06/15/2020
Was looking to and this and will do it, but one observation the recipe calls for rigatoni but both pictures show it made with bowtie lasta Read More
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