Penne Crispy Tofu And Green Bean Salad
A light vinaigrette tossed with pasta, fresh produce and sautéed tofu makes this salad a hit. Good served with a sandwich or crusty bread and some fruit. Prep time is chilling time. Some of this salad can easily be made a day ahead. The recipe comes from cooking light.
Steps
To prepare salad , pat tofu dry with paper towel.
Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat.
Add tofu.
Saute 5 minutes , browning on all sides.
Remove from pan.
Chill 30 minutes.
Cook pasta in boiling water for 5 minutes.
Add beans and cook an additional 5 minutes.
Drain.
Rinse with cold water , and drain.
Combine tofu , pasta mixture , tomatoes , and dill in a large bowl.
To prepare dressing , combine vinegar and remaining ingredients in a jar.
Cover tightly and shake vigorously.
Pour dressing over salad.
Toss to coat.
Cover and refrigerate 30 minutes.
Yield.
8 servings 1 1 / 2 cups each.
Ingredients
extra firm tofu, olive oil, penne pasta, cut green beans, cherry tomatoes, fresh dill weed, red wine vinegar, fresh lemon juice, soy sauce, sugar, salt, black pepper, garlic cloves