Vinegar Recipe ⊷ Balsamic Vinegar Tofu and Asparagus Pasta Salad

Very tasty and good cold.

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

Cooking Directions

1. Preheat oven to 400 degrees F (200 degrees C). Arrange tofu on a baking sheet.
2. Cook tofu in the preheated oven until cooked through and lightly browned, about 20 minutes.
3. 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.
4. 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.
5. 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.
6. Mix tofu, asparagus, tomatoes, feta cheese, and basil together with pasta.

Nutrition Facts

• calories497.9
• carbohydrateContent64.4 g
• cholesterolContent22.3 mg
• fatContent19.4 g
• fiberContent5.1 g
• proteinContent20.4 g
• saturatedFatContent5.9 g
• sodiumContent297.7 mg
• sugarContent6.6 g