A mediterranean and plant-based spin on classic pasta salad. Delicious, fresh, and packed with plant-based protein!
1blockextra firm tofu, pressed & dried
16ozdried fusilli or farfalle pasta
1/2cupred oniondiced small
1/3cupchickpeasdrained and rinsed
1canartichoke hearts, rinsed and quartered if large
1/4cupcrumbled fetaupon serving
For the Dressing:
1/3cupextra virgin olive oil
1/4cupred wine vinegar
2-3TBSPfresh lemon juice
1.5tsppure maple syrup
1tsp garlic powder
1/2 tspblack pepper
Preheat oven to 400 degrees. Set aside baking sheet lined with aluminum foil with sprayed with nonstick cooking spray. Take tofu out of package and set between two large stacks of paper towels and place heavy object such as a book atop tofu. Or alternatively, use a Tofu Press. Let sit for 5-10 minutes to get as dry as possible.
While oven is preheating, heat pot of water to boiling, and start cooking pasta according to package directions.
While pasta cooks, chop and prepare remaining ingredients and start the tofu.
Once tofu is pressed, cut into bite-sized pieces, and season with salt, pepper, & garlic powder to taste. Bake in oven for 35-40 minutes until crispy and brown on edges. Remove from oven and let cool.
Add all ingredients for the dressing to a medium bowl and whisk until blended. Set aside.
Once all ingredients are cooked, add pasta and chopped veggies to a large bowl. Add in tofu, dressing, and mix well until combined. Sprinkle with fresh basil and feta upon serving. Enjoy! Serves 6.
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