Warm Pasta Salad with Tofu Rapini and Bell Peppers
Ingredients
The pasta
The veggies
-
1-2
tbsp
healthy cooking oil
-
1
lb
extra-firm tofu
-
1
medium
red onion
-
1
red
bell pepper
-
1
bunch
rapini
-
to taste
salt
-
to taste
pepper
-
¼
cup
water
The vinaigrette
-
¼
cup
extra-virgin olive oil
-
2
cloves
garlic
-
2
tbsp
apple cider vinegar
-
2
tbsp
pure maple syrup
-
1
tbsp
Dijon mustard
-
1
tbsp
herbes de Provence
-
1
tsp
salt
-
½
tsp
ground black pepper
-
½
tsp
red pepper flakes
-
1
lime
juice
Optional garnish
-
to taste
cilantro
-
to taste
lime wedges
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions.
- Heat oil in a skillet over medium heat and cook the cubed tofu until browned and crispy, about 5 minutes.
- Add sliced onions and bell peppers to the skillet, season with salt and pepper, and sauté for about 2 minutes.
- Add rapini and ¼ cup of water to deglaze the pan, cooking until the rapini is wilted, about 1 minute.
- Prepare the vinaigrette by whisking together all vinaigrette ingredients until emulsified.
- Drain the cooked pasta and add it to the skillet with vegetables, then pour in the vinaigrette and toss to combine.
- Serve warm or at room temperature, garnished with cilantro and lime wedges if desired.
Nutrition Facts (estimated)
Servings
4
Calories
707
Total fat
22g
Total carbohydrates
102g
Total protein
27g
Sodium
737mg
Cholesterol
0mg
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