Tofu Pasta Salad with Avocado Wasabi Cream

Tofu pasta salad

Growing up we were a meat and potatoes kind of family so when I was asked to review Nasoya tofu I was a little bit hesitant. I thought tofu was for river lickers and bark eaters. You know, earthy crunchy people.  But then I saw an episode of Trisha Yearwood’s home cooking show and she fed it to Garth in a lasagna. I figured if Garth Brooks eats it I can, too. All kidding aside, I tried it and actually liked it. The recipe below is from the Nasoya website where you can find plenty more.

Tofu Pasta Salad with Avocado Wasabi Cream
Prep time: 
Cook time: 
Total time: 
Serves: 14 cups
  • Wasabi Cream:
  • ¾ cup cilantro leaves (loosely packed)
  • 1 Tbsp fresh lime juice
  • ½ avocado
  • 1 tsp wasabi paste
  • ½ cup low-fat plain yogurt or sour cream
  • ½ tsp sugar
  • 2 green onions (1/3 cup chopped, roughly)
  • ½ tsp salt
  • 1 clove garlic (large), quartered
  • Pasta Salad:
  • 1 pound pasta, such as rotini, penne or shells
  • 1 pkg (8 oz.) Sesame Ginger TofuBaked
  • 2 cups chopped white or cremini mushroom (6 oz.)
  • 1½ cup English cucumber, peel on, cut lengthwise, and thinly sliced (6 oz.)
  • 1½ cups yellow bell pepper (1 medium), chopped into ½" pieces (5 oz.)
  • 1 cup match-stick cut carrots (3 oz.)
  • Salt & Pepper to taste
  1. Put all ingredients for Wasabi Cream in a food processor and blend until smooth. Makes one cup. Chill until ready to use.
  2. Cook pasta according according to directions on box.
  3. While the pasta is cooking, cute each of the four TofuBaked squares into 16 small, equal-size pieces (about ¼-1/2" each).
  4. In a large bowl, add the pasta, the TofuBaked, the vegetables, and the cup of cream. Combine gently and thoroughly.
  5. Salt and pepper to taste.


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