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Penne, Crispy Tofu, and Green Bean Salad

Randy Mayor; Jan Gautro
Yield 8 servings (serving size: 1 1/2 cups)
A light vinaigrette tossed with pasta, fresh produce at peak season, and sautéed tofu made this salad a hit in our Test Kitchens.

Ingredients

  • Salad:
  • 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
  • Dressing:
  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

Cook's Notes

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 www.choosemyplate.gov.