There are so many variations you can do with this simple recipe. The one unbreakable rule to this is to use only fresh vegetables and blanch them to soften slightly rather than cook them until mushy. Something light and fresh to bring to any table.

There are so many variations you can do with this simple recipe. The one unbreakable rule to this is to use only fresh vegetables and blanch them to soften slightly rather than cook them until mushy. Something light and fresh to bring to any table.

Ingredients

  • 8 ozs tofu (extra-firm lite, NOT silken)
  • 2 tbsps light soy sauce (or tamari)
  • 1 tbsp cider vinegar
  • 1 tbsp water
  • 1 clove garlic (slightly crushed)
  • 1 lb penne pasta (use gluten-free rice pasta if possible)
  • 1 bunch asparagus (tough ends removed and sliced into 1 1/2-inch pieces)
  • 2 zucchini (medium, halved lengthwise and cut into 1/2-inch slices)
  • 1/2 red pepper (or yellow, chopped)
  • 8 ozs grape tomatoes (halved if large)
  • 3 tbsps herbs (fresh, choice, my combination was basil, oregano, and parsley)
  • Italian salad dressing (your favourite, to taste)
  • pepper
  • salt
  • sliced black olives (optional:, added just before serving)

Directions

  1. Cut the tofu into 1/2-inch slices, and press each one gently between paper towels to remove excess moisture (Cut each slice into half-inch cubes).
  2. Mix up a marinade of the soy sauce, cider vinegar, water, and garlic.
  3. Put the tofu into a bowl or zip-lock plastic bag and pour the marinade over it.
  4. Allow it to marinate for at least an hour, up to overnight, turning or stirring the tofu once in a while to make sure it all gets covered.
  5. Preheat oven to 190’C (375’F).
  6. Remove the tofu from the marinade (discarding the marinade and garlic) and place it on an oiled or parchment-covered baking sheet.
  7. Bake for 10 minutes, and then turn and bake for 10 more (Edges should be just beginning to brown).
  8. Place the tofu cubes in a large serving bowl and toss with a little Italian dressing.
  9. Bring a large pot of water to a boil. (Add a small amount of salt, if you want.)
  10. Once it boils, drop the asparagus and zucchini pieces into it and blanch for exactly 1 1/2 minutes.
  11. Remove them with a slotted spoon into a bowl filled with cold water.
  12. Once they have cooled, add them to the tofu.
  13. Use the same pot of boiling water to cook the pasta according to package directions.
  14. Once it reaches the al dente stage, drain it in a colander and rinse it with cold water (Be careful not to overcook your pasta; it should have some “bite” to it so that it won’t fall apart in the salad).
  15. Drain it well and add it to the tofu and vegetables.
  16. Add the yellow or red pepper, tomatoes, and herbs and toss with enough salad dressing to coat but not drown the pasta.
  17. Add salt and fresh pepper to taste, and serve chilled or at room temperature.
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