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Asian Peanut Pasta Salad with Tofu


  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 minutes
  • Yield: 4-6 1x
  • Category: Dinner, Lunch, Gluten Free, Vegan

Ingredients

  • 12 oz rotini pasta, or your favorite kind
  • 1 (14 oz) container extra firm tofu, drained and patted dry
  • 1 teaspoon olive oil
  • 1 tablespoon tamari, or soy sauce (gluten free if necessary)
  • 1 cup shredded carrots
  • 1 cups thinly sliced purple cabbage
  • 1 cup thinly sliced red bell pepper, cut into bite size pieces
  • 1 cup chopped broccoli
  • 1/3 cup sliced green onion
  • 1/3 cup chopped cilantro

Peanut Dressing:

  • 1 cup creamy peanut butter
  • 1 1/4 cup water
  • 3 teaspoons rice wine vinegar
  • 1 tablespoon tamari, or soy sauce
  • 2 cloves garlic, chopped
  • 1 teaspoon grated ginger
  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon salt

Instructions

  1. Cook pasta according to package directions. Heat a large skillet over medium heat and add olive oil, tofu and Tamari. Cook tofu until browned and crispy, 10 minutes.
  2. Place all dressing ingredients into a blender and blend until creamy, 30 seconds – 1 minute.
  3. Add the cooked pasta, tofu, all the vegetables and the peanut dressing to a large bowl and mix until combined. Pasta salad can be enjoyed immediately or refrigerated for up to 3 days.