BALSAMIC VINEGAR TOFU AND ASPARAGUS PASTA SALAD

Balsamic Vinegar Tofu and Asparagus Pasta Salad image

Very tasty and good cold.

Provided by MaMoKr

Time 55m

Yield 6

Number Of Ingredients 8

Ingredients

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)
¼ cup extra-virgin olive oil
¼ cup balsamic vinegar
1 pound grape tomatoes, halved
1 cup crumbled feta cheese
2 tablespoons chopped fresh basil, or more to taste

Steps:

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.

Nutrition Facts : Calories 497.9 calories, Carbohydrate 64.4 g, Cholesterol 22.3 mg, Fat 19.4 g, Fiber 5.1 g, Protein 20.4 g, SaturatedFat 5.9 g, Sodium 297.7 mg, Sugar 6.6 g