Tofu Pasta Salad Recipe

Tofu Pasta Salad Recipe

  • 1 1/2 (8 ounce) packages rigatoni pasta
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 (16 ounce) package tofu, drained and cubed
  • 1/2 teaspoon dried thyme
  • 1 1/2 teaspoons soy sauce
  • 1 small onion, thinly sliced
  • 1 large tomato, cubed
  • 1 carrot, shredded
  • 6 leaves fresh basil, thinly sliced
  • 6 sprigs fresh cilantro, minced
  • 1/4 cup olive oil
  1. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and cool.
  2. Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add tofu and thyme; cook until tofu is lightly browned, 5 to 10 minutes. Drizzle with soy sauce and remove from heat to cool.
  3. Combine rigatoni, tofu mixture, onion, tomato, carrot, basil, and cilantro in a large bowl. Drizzle with 1/4 cup olive oil; stir to coat.
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