Ingredients:
1 (15 ounce) packages extra firm tofu, drained and cut into 1 inch cubes
1 teaspoon olive oil
2 cups uncooked penne pasta ( 8-ounces tube-shaped pasta)
2 cups cut green beans, 2 inch ( about 8 ounces)
2 cups halved cherry tomatoes
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 teaspoon soy sauce ( low-sodium)
1/4 teaspoon sugar or 1/4 teaspoon Splenda sugar substitute
1/4 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, crushed
Directions:
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.
Servings: 8
Time preparation: 60 min.
Time total: 75 min.