Mediterranean Pasta Salad with Marinated Tofu
I wanted to make a Mediterranean-inspired pasta salad that would sustain me all afternoon! I often opt for legumes, but this time I wanted to add tofu without having to cook it. Honestly, I think I’ve found a way to eat and enjoy tofu that hasn’t been cooked. My kind of marinade with sun-dried tomatoes and Kalamata olives gives the tofu lots of flavour! Add artichokes, arugula, red onions and the pasta of your choice and you’re done!
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- Preparation time: 20 minutes
- Servings: 4
- Marinating time: 30 minutes
Ingredients
Marinated Tofu
- 1/3 cup (70 g) sun-dried tomatoes
- 1/4 cup (40 g) pitted Kalamata olives
- 1/4 cup (60 ml) olive oil
- Zest of 1 lemon
- 3 tablespoons (45 ml) lemon juice
- 2 teaspoons (10 ml) maple syrup
- 1/2 teaspoon (2.5 ml) oregano
- 1/4 teaspoon (1.25 ml) hot pepper flakes
- 1/2 teaspoon (2.5 ml) salt
- 1 block (454 g) extra-firm or firm tofu (to taste), cut into small pieces
Dressing
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) white wine vinegar
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon (5 ml) maple syrup
- 1/2 teaspoon (2.5 ml) oregano
- 1/2 teaspoon (2.5 ml) salt
- Pepper, to taste
Pasta Salad
- 400 g short pasta of your choice, cooked and cooled
- 4 cups (100 g) arugula
- 1 can 398 ml artichokes, well drained and coarsely chopped
- 3 tablespoons (45 ml) finely chopped red onion
- 1 1/2 cups (45 g) fresh basil leaves
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Preparation
Marinated Tofu
- Place all the ingredients except the tofu in a narrow container. Mix to a semi-smooth texture.
- In a bowl, combine the tofu pieces with the sun-dried tomato sauce. Marinate in the refrigerator for at least 30 minutes.
Dressing
- In a small bowl, combine all dressing ingredients.
Pasta Salad
- In a large bowl, gently toss all the salad ingredients with the marinated tofu and vinaigrette.
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