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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins
Ingredients:
14
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Well, I didn't have the dill, lemon juice and I substitued sherry vinegar for the red wine vinegar. I also made more dressing. I tasted it before chilling and it's pretty good! I can't wait to have it for lunch tomorrow. I will definitely make this again with the proper ingredients.
     
  2. This is a delicious, healthy salad! It is a great way to introduce tofu to your friends (and family) who think they don't like it. I have made this many times and it always gets rave reviews.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes