Mexican Pasta Salad

[Guest guest]

Mexican Pasta Salad

Source: Amanda's Kitchen

 

Serves 4

 

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

 

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.

 

 

 

 

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happiness of one another. " ~Budgell

 

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