For more information on baked tofu, see page 136. I’d like to see this superb product go mainstream! See the menu with Cold Fresh Tomato Soup (page 17). This would also be just as good served with Fresh Tomato and Corn Soup (page 18).
Recipe information
Yield
6 servings
Ingredients
8 ounces pasta, any small shape (twists or small shells work well)
One 8-ounce package baked tofu, finely diced (see headnote)
2 large celery stalks, finely diced
1/3 cup chopped black olives
1/2 cup soy mayonnaise
Salt and freshly ground pepper to taste
Preparation
Step 1
Cook the pasta according to package directions until al dente. Rinse under cold running water until the pasta cools. Drain and transfer to a serving container.
Step 2
Combine the pasta with the remaining ingredients and toss well. Cover and refrigerate until needed or serve at once.
nutrition information
Step 3
Calories: 187
Step 4
Total Fat: 9g
Step 5
Protein: 10g
Step 6
Carbohydrate: 14g
Step 7
Cholesterol: 0mg
Step 8
Sodium: 381mg
