Roasted Tomato and Mushroom Pasta Salad with Tofu

Ingredients

• Pasta1/2 cup (80 g)
• Mushrooms1 cup (70 g)
• Tomato1 count (130 g)
• Olive Oil1 teaspoon (5 ml)
• Garlic1/2 clove (2 g)
• Oregano1/4 tablespoon (1 g)
• Basil1 count (1 g)
• Tofu200 g

Instructions

1. 1

   Step 1

   Slice the mushrooms and dice the tomatoes.

2. 2

   Step 2

   Place an oiled baking pan and add the mushrooms and tomatoes.

3. 3

   Step 3

   Bake at 356 °F (180 °C) for 15 minutes or until the tomatoes soften and the mushrooms brown.

4. 4

   Step 4

   Meanwhile, cook the pasta according to the instructions on the package. Drain well once done.

5. 5

   Step 5

   Drain the tofu well and crumble using your hands or a fork.

6. 6

   Step 6

   In a bowl mix the olive oil, oregano, chopped garlic or a pinch of garlic powder and salt and pepper to taste.

7. 7

   Step 7

   Next, add the pasta, mushrooms, tomatoes and crumbled tofu to the bowl and toss.

8. 8

   Step 8

   Serve on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Roasted Tomato and Mushroom Pasta Salad with Tofu can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.