Mediterranean Pasta Salad with Marinated Tofu

Name: Mediterranean Pasta Salad with Marinated Tofu
Prep time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Québécoise
Ingredients: 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; 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; 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

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!

Servings: 4
Preparation time: 20 minutes
Marinating time: 30 minutes

See the recipe

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.