"BLT" pasta salad
Smoky marinated tofu moonlights as bacon in this delectable pasta rendition of a classic favorite.
Ingredients
- 1 lb short-cut pasta
- 1 block extra firm tofu, drained
- 1/3 cup soy sauce
- 2 tbsp maple syrup
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp black pepper
- 1 cup cherry tomatoes, halved
- 2 cups romaine lettuce, chopped
- 1/2 cup fresh basil, chopped
- 1 avocado, diced
- 1/2 cup extra virgin olive oil
- 3 tbsp lemon juice
- 2 tbsp dijon mustard
- 1 tbsp red wine vinegar
- 2 tsp honey
- 3 cloves garlic, minced
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Cover a plate with paper towels and set the tofu on top. Place another few paper towels over the tofu and cover with a second plate, then add a heavy-bottomed skillet (or a stack of books, even) to the plate. Press the tofu for 15 minutes, then slice into very thin strips. Don't worry if some of them break! Place the tofu strips in a single layer on the bottom of a large shallow baking dish, or two small sheet pans.
- In a bowl, whisk together the soy sauce, maple syrup, smoked paprika, chili powder, and black pepper. Pour over the tofu strips, carefully flipping each to coat both sides. Marinate for 15 minutes, longer if you have time.
- After marinating, move the tofu to the prepared baking sheet (again, it's okay if they break). Bake for 20-25 minutes, flipping halfway through, until crisp. Thicker-sliced tofu might take longer, and the tofu will continue to crisp as it cools.
- While the tofu bakes, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain.
- In the bottom of a large bowl, whisk together the olive oil, lemon juice, dijon, honey, red wine vinegar, garlic, and a pinch of salt and pepper until emulsified. Dump the pasta, lettuce, basil, and tomatoes over the dressing and toss gently to coat. Arrange the avocado chunks on top of the pasta. Tear the bacon into pieces and sprinkle overtop. Garnish with additional basil, as desired.
Notes
*To store: Pasta salad keeps well in the fridge for up to 5 days. I find it may even taste better after marinating longer!
*Tofu: Do not be afraid to slice the tofu strips very thin. Think 1/8 inch, like regular bacon. Thicker tofu strips will take longer to crisp up. Still delicious, just adds a bit more prep time.