|
|
Penne, Crispy Tofu, and Green Bean Salad
|
Yield: 8 servings (serving size: 1 1/2 cups)
Source: Cooking Light, JULY 2001
CL Comments: A light vinaigrette tossed with pasta, fresh produce at
peak season, and sautéed tofu made this salad a hit in our Test
Kitchens.
Comments from a PA Kitchen: I liked this, but it needed more dressing. Next time, I
would double the dressing, but not the oil in it. I liked all the
textures in here. Used grape tomatoes instead of cherry tomatoes and
whole wheat penne instead of regular. Great bring-to-work lunch.
INGREDIENTS:
Salad:
1 (15-ounce) package extra-firm tofu, drained and cut into 1-inch cubes
1 teaspoon olive oil
2 cups uncooked penne pasta (8 ounces tube-shaped pasta)
2 cups (2-inch) cut green beans (about 8 ounces)
2 cups halved cherry tomatoes
1 tablespoon chopped fresh or 1 teaspoon dried dill
Dressing:
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 teaspoon low-sodium soy sauce
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, crushed
INSTRUCTIONS:
- To prepare salad, pat tofu cubes dry with a paper towel. Heat 1
teaspoon oil in a large nonstick skillet over medium-high heat. Add
tofu; sauté 5 minutes, browning on all sides. Remove from pan; chill
30 minutes.
- Cook pasta in boiling water for 5 minutes; add beans, and cook an
additional 5 minutes. Drain. Rinse with cold water, and drain.
Combine tofu, pasta mixture, tomatoes, and dill in a large bowl.
- To prepare dressing, combine vinegar and remaining ingredients in a
jar; cover tightly, and shake vigorously. Pour dressing over salad;
toss well to coat. Cover and refrigerate 30 minutes.
NUTRITIONAL INFO:
Healthy Units: 4 per serving
CALORIES 187 (26% from fat); FAT 5.4g (sat 0.7g,mono 2.2g,poly 2g);
PROTEIN 8.9g; CHOLESTEROL 0.0mg; CALCIUM 78mg; SODIUM 101mg; FIBER
2.4g; IRON 4.5mg; CARBOHYDRATE 27.1g
Back to Recipes by Type
Back to Recipes in Alpha Order
