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Marinated Tofu Penne Salad

May 26, 2009

Marinated Tofu, Penne, Asparagus Salad

4 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 teaspoons soy sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
4-6 garlic cloves, minced
1 15-oz. pkg. extra firm tofu, drained and cut into 1-inch cubes
2 cups uncooked penne pasta
2 cups (1-inch) cut asparagus spears
2 cups halved cherry tomatoes
2 tablespoons chopped fresh dill

Drain and cut tofu into 1-inch cubes. Cut asparagus into bite sized pieces. Cut cherry tomatoes in half. Chop fresh dill. Mince garlic.
Cook pasta in boiling water for 5 minutes; add asparagus and cook an additional 5 minutes. Drain and rinse with cold water.
Combine first 8 ingredients in a medium size bowl.
Pat tofu cubes dry with a paper towel. Heat (dry) nonstick skillet over medium heat. Add tofu; brown on all sides. Add to the bowl of marinade. Chill for 30 minutes.
Combine tofu, marinade, pasta mixture, tomatoes, and dill in a large bowl. Toss well to coat. Refrigerate 30 minutes. Serve with warm bread!

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