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Mexican Pasta Salad




Source of Recipe


Amanda's Kitchen


Recipe Introduction


Serves 4


List of Ingredients




1 lb fusilli pasta (gf if necessary)
1 lb tofu, diced or cumbled
2 T olive oil
1 vidalia onion, chopped
1/4 c. lime juice
1 T jalapeño, diced
3 c. tomatoes, diced
1 yellow pepper, diced
3/4 c. coriander, chopped
1/2 c. cheese, grated soy (recipes available in archives of CVC list)
2 avocados, diced
1 c. black beans, cooked and drained
black pepper

Recipe



Bring a saucepan of water to boil and add pasta.
Cook about 12 minutes, until pasta is al dente. Drain.
While pasta is cooking, heat oil in a large frying pan over medium-high heat.
Sauté onion until soft.
Add tofu, lime juice and jalapeño.
Stir-fry for about 3 minutes.
Combine pasta with lime mixture.
Add tomatoes, coriander, yellow pepper, cheese, avocado and beans.
Toss well.
Add black pepper to taste.

TIP: For more flavour, dice tofu and poach in 2 c. of water
mixed with 3 T lime juice and ½ c. chopped coriander.