Pasta Salad with Tofu

Here's a very simple dish that I make several times a year that offers just a small twist for fun. I like to see where I can add tofu in dishes for variety and a little extra protein. Tofu works very well in pasta salads and soaks up some of the flavor of the dressing. I also like it here because it shows how my children don't always need to eat their tofu cooked; they actually love it raw and sometimes eat it straight off the cutting board before it goes into the bowl. If you toss the veggies into the bowl with freshly cooked pasta, the heat from the noodles will actually soften the veggies enough to imitate blanching. If you wait until the pasta is cold, I would suggest blanching the firmer veggies before adding to the bowl.



Pasta Salad with Tofu
Ingredients:

1 lb. of medium pasta (I used rigatoni)
1 pkg. of extra-firm tofu, drained and diced small
3 - 4 cups of veggies - we used:
1 tomato, diced
2 cups of broccoli, diced small
1 cup of asparagus, sliced into one inch diagonals
1 cup of your favorite salad dressing
Salt and Pepper to taste

Directions:

Cook pasta according to package directions. While pasta is cooking, prepare your tofu and veggies. Put into a bowl. Drain pasta and add to bowl. Add the salad dressing and salt and pepper and toss well. Chill for at least two hours before eating, although I've eaten warm pasta salad on occasion, and it's tasty as well. Before serving, taste and adjust dressing and salt and pepper, if necessary. Feeds five hungry vegans.