- 1 (12 ounce) package extra-firm tofu, cut into 1x2x2-inch pieces
- 1 pound fresh asparagus, trimmed
- 1 (16 ounce) package bow-tie pasta (farfalle)
- 1/4 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1 pound grape tomatoes, halved
- 1 cup crumbled feta cheese
- 2 tablespoons chopped fresh basil, or more to taste
- Preheat oven to 400 degrees F (200 degrees C). Arrange tofu on a baking sheet.
- Cook tofu in the preheated oven until cooked through and lightly browned, about 20 minutes.
- Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender yet firm to the bite, 3 to 5 minutes. Drain.
- Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer pasta to a serving bowl.
- Heat olive oil and balsamic vinegar in a skillet over medium-high heat; fry tofu until liquid has reduced and tofu is slightly crisp, 2 to 3 minutes.
- Mix tofu, asparagus, tomatoes, feta cheese, and basil together with pasta.