Tofu Pasta Salad

Pan-fry tofu with thyme and garlic for a protein-filled addition to pasta salad. Bring to your next picnic!

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 387 Calories

Ingredients

• 2 tablespoons olive oil
• 1 carrot, shredded
• ¼ cup olive oil
• ½ teaspoon dried thyme
• 2 cloves garlic, minced
• 1 large tomato, cubed
• 1 small onion, thinly sliced
• 1 ½ teaspoons soy sauce
• 1 ½ (8 ounce) packages rigatoni pasta
• ½ (16 ounce) package tofu, drained and cubed
• 6 leaves fresh basil, thinly sliced
• 6 sprigs fresh cilantro, minced

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Combine rigatoni, tofu mixture, onion, tomato, carrot, basil, and cilantro in a large bowl. Drizzle with 1/4 cup olive oil; stir to coat.