It’s finally summer here in Portland so I decided to make a cool salad for dinner outside. We bought these amazing olives and a container of artichokes at the grocery store today, and I knew they would be perfect for a summer salad. Thankfully, my intuition was correct. This salad was a huge hit! Adam loved it even though he typically doesn’t care for pasta salad. We hope you enjoy it, too!
Marinated Tofu Pasta Salad
Ingredients
- 1/2 block firm tofu, pressed and cubed
- 1/2 tbsp olive oil
- 1/2 tbsp balsamic vinegar
- 1 tsp Italian seasoning
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/4 red onion, thinly sliced
- 2 cups arugula
- 1 cup pasta, cooked according to package directions
- 1/2 cup peas
- 1 tomato, diced
- 1/4 cup mushrooms, sliced
- 1/4 cup olives, chopped
- 1/4 cup artichokes, chopped
- 1/2 garlic bulb, roasted in the oven
- 1/2 tbsp olive oil
- 1/2 tbsp balsamic vinegar
- 1/2 tbsp mustard
- 1/2 tsp sea salt
- 1/2 tsp black pepper
For the tofu
For the salad
For the dressing
Instructions
- Heat oven to 350 degrees. Take half of a bulb of garlic with the skin on and drizzle with olive oil in a tin foil packet. Bake for 45 minutes and remove from oven to cool.
- Meanwhile, combine the ingredients for the marinated tofu and toss with the tofu and onion. Place in a dish and refrigerate while getting the rest of your ingredients together.
- Assemble your salad and toss together the ingredients.
- When the garlic is cool, smash it with a fork and stir it together with the rest of the dressing ingredients. Pour over the salad with the tofu and onion and toss until evenly coated.
© VeganFoodLover.com
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