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
How to Make It
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.
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This is now one of my go-to recipes for summer dinners. I've made it a number of times for company, with rave reviews. I also used rice wine vinegar and agave vs. red wine vinegar and sugar. Thanks for a great recipe.
A good summer pasta salad, but I would cook the tofu much longer next time, or better yet bake it for better texture, and would add a touch more dressing. Great dill flavor. Make sure to use super fresh cherry tomatoes and green beans.
I think this recipe is fabulous!!! Did everything according to the instructions but doubled the dressing and used balsamic vinegar instead of red wine vinegar. Yum!!!! Thank you so very much for a great recipe!!!
i found this salad just so, so - taste, ease of preparation. i also found the garlic a little overpowering and the texture a little dry for a pasta salad. would prefer to use the excellent ingredients in other more palatable recipes.
Great recipe! Try tamari instead of soy sauce, rice vinegar instead of the strong wine vinegar, and agave syrup (low on glycemic index) instead of sugar or honey which often has a strong flavor. I think these are more healthy ingredients and the agave will increase the volume of the dressing.
I took the other raters' advice and doubled the dressing. I also substituted a little OJ for the lemon juice and added olives. I used firm tofu (not extra firm) and found that it took MUCH longer than 5 minutes to brown it. But even my husband, who is at heart a meat and potatoes guy, liked this recipe. I would make it again as a side for a summer lunch. (It would be good even minus the tofu).
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