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| Balsamic Vinegar Tofu and Asparagus Pasta Salad |
"Very tasty and proper bloodless."
Ingredients :
- 1 (12 ounce) package more-organization tofu, reduce into 1x2x2-inch pieces
- 1 pound sparkling asparagus, trimmed
- 1 (16 ounce) package bow-tie pasta (farfalle)
- 1/four cup extra-virgin olive oil
- 1/four cup balsamic vinegar
- 1 pound grape tomatoes, halved
- 1 cup crumbled feta cheese
- 2 tablespoons chopped fresh basil, or more to taste
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 55M |
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- Preheat oven to 400 levels F (200 ranges C). Arrange tofu on a baking sheet.
- Cook tofu inside the preheated oven till cooked through and lightly browned, approximately 20 minutes.
- Bring a large pot of gently salted water to a boil. Add asparagus and prepare dinner exposed till tender but corporation to the bite, three to 5 mins. Drain.
- Bring a large pot of gently salted water to a boil. Cook the bow-tie pasta at a boil, stirring from time to time, till cooked thru yet organization to the bite, about 12 mins; drain and transfer pasta to a serving bowl.
- Heat olive oil and balsamic vinegar in a skillet over medium-high heat; fry tofu until liquid has decreased and tofu is barely crisp, 2 to three mins.
- Mix tofu, asparagus, tomatoes, feta cheese, and basil collectively with pasta.
Notes :
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