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).
Penne, Crispy Tofu, and Green Bean Salad
Comments and Reviews 1-6 of 6
specialkkluthe Posted: 03/10/09
yoohoopug Posted: 07/10/10
Very tasty and refreshing. Just make sure you cook the tofu all the way through so it's not mushy in the middle.
barb1111 Posted: 10/30/10
This my favorite go-to pasta recipe! It's easy, healthy and I never get tired of it. It's even better the next day. And it's great for potlucks and picnics.
IFortuna Posted: 05/18/11
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.
portland Posted: 09/04/11
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.
sdgolden Posted: 05/20/12
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!!!