Yield: 8 Servings
|1 pounds||Organic Penne Rigate Pasta|
|1 pounds||Firm tofu|
|⅔ cup||Lime juice; fresh squeezed|
|¾ pounds||Tomatoes; sliced in thin wedges|
|1 pounds||Cucumber; peeled, seeded, thinly sliced|
|1 cup||Red onion; julienned|
|½ cup||Green onion tops; thinly sliced at an angle|
|3 tablespoons||Minced cilantro|
|4 tablespoons||Minced spearmint|
Cook pasta, drain, and chill completely in ice water, drain again. Cut tofu into strips the same length as penne. Put water on to steam tofu. When water is hot, place tofu gently into the steamer basket, cover, steam 8 minutes. Chill tofu quickly in ice water, drain well.
Combine lime juice, sugar and tamari to make dressing, set aside. Gently combine pasta, tofu, vegetables and fresh herbs. Dress salad just before serving. Serve with a dry rosé from the South of France or Italy, or a dry gewurztraminer.
Prep time: 45 minutes Nutritional information per serving (9 oz): 340 calories, 18 g protein, 6 g fat (1 g sat), 57 g carbohydrates, 0 mg cholesterol, 140 mg sodium
Exchanges: 1 medium fat meat, 3½ bread NOTES : 8 entree portions
Recipe by: Wholefoods Market, Inc.
Posted to MC-Recipe Digest V1 #1024 by Suzy Wert <SuzyWert@...> on Jan 19, 1998