Penne, Crispy Tofu, and Green Bean Salad

Penne, Crispy Tofu, and Green Bean Salad Recipe
Randy Mayor; Jan Gautro
A light vinaigrette tossed with pasta, fresh produce at peak season, and sautéed tofu made this salad a hit in our Test Kitchens.


8 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 187
Caloriesfromfat 26 %
Fat 5.4 g
Satfat 0.7 g
Monofat 2.2 g
Polyfat 2 g
Protein 8.9 g
Carbohydrate 27.1 g
Fiber 2.4 g
Cholesterol 0.0 mg
Iron 4.5 mg
Sodium 101 mg
Calcium 78 mg


1 (15-ounce) package extra-firm tofu, drained and cut into 1-inch cubes
1 teaspoon olive oil
2 cups uncooked penne pasta (8 ounces tube-shaped pasta)
2 cups (2-inch) cut green beans (about 8 ounces)
2 cups halved cherry tomatoes
1 tablespoon chopped fresh or 1 teaspoon dried dill
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 teaspoon low-sodium soy sauce
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, crushed


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 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 well to coat. Cover and refrigerate 30 minutes.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

July 2001
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