miso_tofu_pasta

Delicious Miso Tofu and Pasta Salad

 

Miso Tofu Pasta Salad

Delicious tangy miso tofu with vegetables and whole wheat pasta
Course: Main Course
Servings: 4
Calories: 422kcal

Ingredients

  • 1 block Extra-firm tofu
  • 3 tablespoons Fresh lemon juice
  • 3 tablespoons white miso
  • 1 tablespoon Dijon mustard
  • 1 teaspoon pure maple syrup
  • 3-4 tablespoons olive oil
  • 2-3 tablespoons filtered water
  • 1/2 pound whole wheat pasta tubular type
  • 3 red bell peppers, cut into 1/2” pieces
  • 1 cup cherry tomatoes, halved
  • 1/3 cup quick pickled red onions
  • 1 romain heart, sliced thin
  • sea salt and freshly ground pepper
  • vegan pesto, optional

Instructions

  • Squeeze excess water from tofu block by wrapping in a clean absorbent kitchen towel and placing a heavy object (like a large can of tomatoes) on top for at least 30 minutes. Cut into 1/2” slices, then again into 1/2” pieces. 
    In a medium bowl, whisk together the lemon juice, miso, mustard, maple syrup and olive oil. Slowly add water, continuing to whisk until desired consistency is reached. Mixture should be thin enough to toss and coat all tofu cubes.
    Add cubes to miso mixture. Gently toss to coat and set aside.
    Heat a large pot of water to boil and cook the pasta al dente. Drain pasta then return to pot. Add 1 tablespoon butter and a few tablespoons olive oil, 3/4 teaspoon garlic powder, salt and pepper to taste. Mix to coat.
    Heat a few tablespoons of olive oil in a skillet over medium high heat. Add the peppers and tomatoes and sautè until soft, about 10 minutes.
    Add the vegetables to the pasta.
    In same skillet add 1/2 the marinated tofu. Add the left over marinade to the pasta. Cook over medium heat for about 3 minutes then flip the cubes so they are golden on each side. Repeat with rest of tofu. Add all tofu to the pasta. Add the pickled onions and toss gently to coat all ingredients evenly.
    Gently mix the romaine slices into the pasta.
    Serve with a few dollops of pesto on top.

Leave a Comment

Your email address will not be published. Required fields are marked *