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Balsamic Vinegar Tofu and Asparagus Pasta Salad


"Very tasty and good cold."
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55 m servings 498 cals
Original recipe yields 6 servings

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  1. Preheat oven to 400 degrees F (200 degrees C). Arrange tofu on a baking sheet.
  2. Cook tofu in the preheated oven until cooked through and lightly browned, about 20 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Mix tofu, asparagus, tomatoes, feta cheese, and basil together with pasta.

Nutrition Facts

Per Serving: 498 calories; 19.4 g fat; 64.4 g carbohydrates; 20.4 g protein; 22 mg cholesterol; 298 mg sodium. Full nutrition

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Made this recipe as written. The family really enjoyed it. Sure to make this again, especially during the summer.

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...