Penne, Crispy Tofu, and Green Bean Salad

Penne, Crispy Tofu, and Green Bean Salad
Photo by Randy Mayor

Ingredients

  • ¼ teaspoon black pepper
  • 2 cups uncooked penne pasta (8 ounces tube-shaped pasta)
  • 1 teaspoon low-sodium soy sauce
  • 3 garlic cloves, crushed
  • 1 (15-ounce) package extra-firm tofu, drained and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 2 tablespoons red wine vinegar
  • + 9 more ingredients
    • 1 teaspoon olive oil
    • Salad:
    • ¼ teaspoon salt
    • 1 tablespoon fresh lemon juice
    • 2 cups halved cherry tomatoes
    • 1 tablespoon chopped fresh or 1 teaspoon dried dill
    • ¼ teaspoon sugar
    • 2 cups (2-inch) cut green beans (about 8 ounces)
    • Dressing:

To prepare salad, pat tofu cubes dry with a paper towel. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 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 minut...

View full recipe at My Recipes

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