Pasta Salad with Lemon Tofu
- Number of Servings: 5
Ingredients
Salad:6oz Whole wheat pasta (e.g. rotini or penne)3-4 stalks swiss chard1/4 onion, diced1/2 cucumber, cubed1 roma tomato, cubed1tbs lemon juiceTofu:1 package Mori-nu lite firm tofu, pressed and cubed1 Tbs soy sauce1/2 Tbs olive oil1 Tbs lemon juice1tsp mustard1/2 tsp sugar1/2 tsp dried basilDressing:1 Tbs olive oil1 tsp mustard2 Tbs balsamic vinegar 1 tsp basil1/2 tsp oregano1 clove garlic, minced
To prepare tofu:
Combine the ingredients except tofu to make a marinade. Marinade the tofu cubes for at least 30 min, turning to coat all sides. Bake at 375 for 20-25 min, turning half way through baking. Let cool.
Remove leaves from swiss chard stalks, and dice stalks. Saute the chard stalks with about half of the diced onion. When onions and stalks are tender, add the leaves, torn roughly. Continue cooking until the leaves wilt. Add 1tbs lemon juice, salt and pepper to taste, stir and let cool.
Cook the pasta until al dente. Let the pasta dry thoroughly and cool.
In a large bowl mix the remaining onion, tomato, and cucumber. Add cooled pasta and chard.
In a small bowl, mix garlic, balsamic vinegar and mustard. Slowly drizzle in the olive oil while whisking to create an emulsion. Add herbs and salt and pepper to taste.
Add the dressing to the pasta bowl and toss until evenly coated.
Add tofu and mix gently, taking care to not break up the tofu cubes
Makes 5 servings of about 2 cups.
Number of Servings: 5
Recipe submitted by SparkPeople user AIRIMK.
Combine the ingredients except tofu to make a marinade. Marinade the tofu cubes for at least 30 min, turning to coat all sides. Bake at 375 for 20-25 min, turning half way through baking. Let cool.
Remove leaves from swiss chard stalks, and dice stalks. Saute the chard stalks with about half of the diced onion. When onions and stalks are tender, add the leaves, torn roughly. Continue cooking until the leaves wilt. Add 1tbs lemon juice, salt and pepper to taste, stir and let cool.
Cook the pasta until al dente. Let the pasta dry thoroughly and cool.
In a large bowl mix the remaining onion, tomato, and cucumber. Add cooled pasta and chard.
In a small bowl, mix garlic, balsamic vinegar and mustard. Slowly drizzle in the olive oil while whisking to create an emulsion. Add herbs and salt and pepper to taste.
Add the dressing to the pasta bowl and toss until evenly coated.
Add tofu and mix gently, taking care to not break up the tofu cubes
Makes 5 servings of about 2 cups.
Number of Servings: 5
Recipe submitted by SparkPeople user AIRIMK.
Nutritional Info Amount Per Serving
- Calories: 242.1
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 297.0 mg
- Total Carbs: 47.4 g
- Dietary Fiber: 5.5 g
- Protein: 9.9 g
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