Mediterranean pasta salad

INGREDIENTS
  • 1 block extra firm tofu, pressed & crumbled into small bite-sized pieces (*see note)
  • 16 ounces dried fusilli or farfalle pasta, gluten-free or regular
  • 1/2 cup red onion, diced small
  • 1 large cucumber, diced
  • 1 pint grape tomatoes, halved
  • 1/2 cup kalamata olives, halved, sliced or left whole
  • 1 14 ounce can artichoke hearts, drained, rinsed & quartered
  • 1/4 cup fresh basil or fresh mint, chopped
  • 1/4 cup pine nuts (optional)

PROCEDURE​
  1. Place pasta in a large pot of salted boiling water. Cook until al dente & according to package directions (about 9-10 minutes). Rinse under cold water to stop cooking, drain and set aside.
  2. In a small-medium bowl, whisk all the dressing ingredients together. Adjust flavors as needed. It might taste a little tangy or salty, but it will be spread over a pound of pasta, so keep that in mind.
  3. Lightly sprinkle the crumbled tofu with salt, and pour 1-2 tablespoons of dressing on top. Gently work it in with your fingers to coat. If you'd like a tangier flavor, add a small amount of lemon juice (I do this). Set aside.
  4. In a large bowl, add the pasta, onion, cucumber, tomatoes, olives, artichokes and basil. Pour the dressing over everything and gently toss to combine. Now add the tofu gently & toss again. Taste for seasoning and adjust as needed.
  5. Cover bowl and place in the fridge for 2-3 hours to let flavors marinate. Taste again. I usually add a few squeezes of lemon, and a splash of olive oil to moisten. When finished, top with pine nuts. You can also add vegan Parmesan, and more fresh-cracked pepper to the top.

Notes: 
*Pressing Tofu: place block of tofu on a paper towel lined plate, and wrap tofu in a few paper towels. Add another plate on top of tofu, and add a few cans of food on top, or a book. Let it drain for 15-20 minutes. You can also press it overnight in the fridge to make it even quicker. I like to buy vacuum packed tofu that's pre-pressed and ready to cook, but not every store carries this though. I don't recommend the silken tofu in the tetra pak for this recipe, because the texture is too smooth.


*If you don't have time to press the tofu, just wrap the tofu in paper towels and gently squeeze out as much water as you can. Don't press too hard. Getting out the water will enable the tofu to absorb the flavors of your seasonings better.

Nutrition: 

Calories: 417 | Fat: 14g | Fiber: 2g | Sugars: 6g | Protein: 14g