-
-
My review
Balsamic Vinegar Tofu and Asparagus Pasta Salad
5
MaMoKr
"Very tasty and good cold."
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 498Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C). Arrange tofu on a baking sheet.
- Cook tofu in the preheated oven until cooked through and lightly browned, about 20 minutes.
- Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender yet firm to the bite, 3 to 5 minutes. Drain.
- Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer pasta to a serving bowl.
- Heat olive oil and balsamic vinegar in a skillet over medium-high heat; fry tofu until liquid has reduced and tofu is slightly crisp, 2 to 3 minutes.
- Mix tofu, asparagus, tomatoes, feta cheese, and basil together with pasta.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2Most helpful
Most positive
Least positive
Newest
6/15/2016
Made this recipe as written. The family really enjoyed it. Sure to make this again, especially during the summer.
3/8/2016
Added quite a bit of salt and pepper (it needed it), a squeeze of lime, and some black olives. The textures and flavors went together smoothly. The taste is subtle but good, especially with fr...