Ingredients
- 1 block extra firm tofu, pressed and dried
- 16 oz dried pasta (we prefer using gogo quinoa pasta)
- 1/2 cup red onion diced small
- 1 large cucumber diced
- 1 pint cherry tomatoes halved
- 1 coloured pepper diced
- 1/2 cup Kalamata and/or black olives sliced
- 1 can chickpeas drained and rinsed
- 1TBSP nutritional yeast
- ¼ cup red wine vinegar
- 1/4 cup Fresh basil chopped (optional)
For the Dressing:
- 1/3 cup extra virgin olive oil
- ¼ (+¼) cup red wine vinegar
- 2-3 TBSP fresh lemon juice
- 2-3 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp sea salt
- 1/2 tsp black pepper
Directions
- In a bowl crumble up the tofu, add ¼ cup red wine vinegar, nutritional yeast, garlic powder, salt and pepper.
- While tofu marinades, heat pot of water to boiling, and start cooking pasta according to package directions.
- While pasta cooks, chop and prepare remaining ingredients.
- Once pasta is cooked, rinse with cold water and let cool/dry.
- Add all ingredients for the dressing to a medium bowl and whisk until blended. Set aside.
- Once all ingredients are cooked, add pasta and chopped veggies to a large bowl. Add in tofu(with remaining marinade), dressing, and mix well until combined. Sprinkle with fresh basil (optional).
TIP: Feel free to add cooked chicken instead of tofu.