Penne Crispy Tofu And Gr Bean Salad Recipes

PENNE, CRISPY TOFU, AND GREEN BEAN SALAD

Steps:

• To prepare salad, pat tofu dry with paper towel.
• Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat.
• Add tofu; saute 5 minutes, browning on all sides.
• Remove from pan; chill 30 minutes.
• Cook pasta in boiling water for 5 minutes; add beans and cook an additional 5 minutes.
• Drain.
• Rinse with cold water, and drain.
• Combine tofu, pasta mixture, tomatoes, and dill in a large bowl.
• To prepare dressing, combine vinegar and remaining ingredients in a jar; cover tightly and shake vigorously.
• Pour dressing over salad; toss to coat.
• Cover and refrigerate 30 minutes.
• Yield; 8 servings 1 1/2 cups each.

PENNE, CRISPY TOFU, AND GR. BEAN SALAD

Steps:

• just make it happen

PENNE WITH ROASTED TOFU, PEPPERS AND SPINACH IN GARLIC SAUCE

Steps:

• FOR TOFU:.
• Preheat oven to 450°F.
• Combine soy sauce or tamari and sesame oil in a medium bowl.
• Stir cubed tofu into mixture and toss to coat. Marinate at least 20 minutes, up to 2 hours.
• Spread tofu in a single layer in a baking dish. Bake 25 minutes, or until golden brown all over, tossing with spatula halfway through cook time.
• Let tofu cool, up to 24 hours.
• FOR PENNE AND VEGGIES:.
• Bring a large pot of salted water to boil for the pasta.
• Heat olive oil in a large skillet over medium heat. Add red pepper and saute until tender (about 5 minutes).
• Stir in garlic and red pepper flakes and cook for 2 minutes, stirring often.
• Add spinach, vegetable stock and salt and cover pan. Cook about 2 minutes, until spinach is wilted but still bright green.
• Uncover, stir in tofu and continue to cook on low heat, stirring often, while the penne cooks.
• Drain pasta and stir in tofu and veggies.
• Top with grated parmesan if desired.