I think everyone has a version of this recipe and that's the best thing about it. It's so versatile. You can adapt it to your personal tastes or your pantry's current inventory. No problem.
This makes a perfect summer lunch (or dinner) and lately I've been living off of it. My husband has also loved having it ready to take to work.
Pasta Salad
3-4 carrots, chopped
2 large cucumber, peeled, seeded and chopped
2 large tomatoes, chopped
2-3 cups of cubed Colby Jack cheese
1 lb WHOLE GRAIN Pasta Shells (I like THESE and I stock up on them every time there are on sale)
1 package of cubed super firm tofu
Your favorite homemade or bottled Italian Dressing
Parmesan, finely grated (optional)
Romano, finely grated (optional)
1. Drain and press your tofu, put in a air tight container and then cover with Italian dressing. Place in fridge and let marinate for 20-60 minutes.
2. Get a pot of water boiling and cook pasta to your desired done-ness (is that not a word? I use it all the time). Drain, rinse and let cool.
3. While pasta is cooking and tofu is marinating. Prepare other ingredients.
4. Toss everything together and coat liberally with Italian dressing.
5. Chill in the refrigerator. The longer everything marinates together the better.
This is obviously very easy to make vegan - just forgo the cheese (but make sure to add the marinated tofu), but this pregnant lady is all about the cheese right now so I'm leaving it in :)
Mormon Moms for Vegetarian, Vegan and Raw Cooking!
This blog is intended to be a support for anyone who desires to make the vegetarian, vegan {and or} raw food diet change. Whether you want to drastically change to a completely raw diet or just add a few more vegetarian meals to your weekly menu, we are here for you! It doesn't matter who you are or why you want to make the change. We want to share our love, support, tips, testimonies and - recipes - to make your life easier, happier and healthier!
Wednesday, June 22, 2011
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