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Bruschetta Tofu Protein Pasta Salad

This colorful dish was super easy to make and full of plant-based protein! Inspired by Karina’s Bruschetta Chicken Pasta Salad from Cafe Delites. We replaced chicken with tofu and used The Only Bean protein pasta made from soybeans for a whopping total of 40g of protein! 💪

 Bruschetta Tofu Protein Pasta Salad

INGREDIENTS

  • 1 package (8oz) of The Only Bean Soybean Spaghetti
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 cup olive oil
  • 2 tablespoons minced garlic
  • 1/3 red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 14oz tofu, sliced
  • Salt and Pepper, to taste
  • Balsamic Glaze

INSTRUCTIONS

  1. Cook 1 pack of soybean spaghetti according to directions on the package.
  2. Season tofu with herbs, garlic powder, salt, and pepper. In a large pan, add oil and sear tofu over medium heat until browned on both sides. Remove and set tofu aside.
  3. In the same pan, add oil and saute the garlic and red onions for 1 minute.
  4. Add tomatoes to the pan and toss them gently until they are heated.
  5. Add pasta and toss with all the ingredients until all of the ingredients are well combined.
  6. Plate the pasta with ingredients combined and top with seared tofu, basil leaves, and balsamic glaze. This dish can be enjoyed hot (consumed immediately) or cold (refrigerated for 1 hour before served).