Balsamic Vinegar Tofu and Asparagus Pasta Salad

1. 1

   Preheat oven to 400 degrees F (200 degrees C).

2. 2

   Arrange tofu on a baking sheet.

3. 3

   Cook tofu in the preheated oven until cooked through and lightly browned, about 20 minutes.

4. 4

   Bring a large pot of lightly salted water to a boil.

5. 5

   Add asparagus and cook uncovered until tender yet firm to the bite, 3 to 5 minutes.

6. 6

   Drain.

7. 7

   Bring a large pot of lightly salted water to a boil.

8. 8

   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.

9. 9

   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.

10. 10

    Mix tofu, asparagus, tomatoes, feta cheese, and basil together with pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.