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"bacon" ranch and avocado pasta salad

Homey and comforting, but light and refreshing.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 20 minutes
Total Time 1 hour
Course Main Course, Side Dish
Servings 8

Ingredients
  

  • 1 lb short cut pasta
  • 1 block super firm tofu
  • 1/3 cup soy sauce
  • 2 tbsp maple syrup
  • 2 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/4 tsp black pepper
  • 1 can chickpeas, drained
  • 1 cup white cheddar cheese, cubed
  • 4 cups shredded romaine lettuce
  • 1/2 cup fresh basil, chopped
  • 1 avocado, diced

Greek yogurt ranch

  • 3/4 cup plain whole milk Greek yogurt
  • 1/4-1/3 cup buttermilk
  • 2 tbsp lemon juice
  • 1 tbsp dried parsley
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried dill t

Instructions
 

  • Preheat oven to 450 degrees. Lightly grease a large baking sheet.
  • Pat the tofu dry (no need to press if using a super firm variety). Slice into thin strips and carefully lay on the prepared baking sheet. Some might break, this is okay! Whisk together the soy sauce, maple syrup, smoked paprika, chili powder, and black pepper. Pour over the marinade and flip each tofu slice to coat; brush any loose marinade over the slices. Let sit 15-20 minutes.
  • Transfer the tofu to the oven and bake for 18-20 minutes until the tofu is very crisp. Some of the thinner slices will crisp faster, so start checking after 15 minutes. Let the tofu cool - it will continue to crisp up. I need to stop saying crisp so much. Once cool enough to handle, crumble about half of the tofu. You should get 1 cup of slices.
  • While the tofu bacon cooks, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and rinse under cool water.
  • In a bowl, stir together the ingredients for the ranch until smooth and creamy. Add more buttermilk as needed to thin to your desired consistency (I like mine thicker, so usually stop at 1/4 cup). Taste and adjust seasonings as necessary.
  • Grab your biggest bowl. Add the pasta, tofu bacon, chickpeas, cheese, romaine, basil, avocado, and about 2/3 of the dressing. Toss to combine.
  • Divide the pasta salad into bowls. Serve cold or at room temperature, with extra dressing, as desired.
Keyword cheese, chickpeas, healthy recipes, pasta, pasta salad, summer, tofu, tofu bacon, vegetarian, weeknight dinner