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Ingredients

1 ½ (8 ounce) packages rigatoni pasta 2 tablespoons olive oil 2 cloves garlic, minced ½ (16 ounce) package tofu, drained and cubed ½ teaspoon dried thyme 1 ½ teaspoons soy sauce 1 small onion, thinly sliced 1 large tomato, cubed 1 carrot, shredded 6 leaves fresh basil, thinly sliced 6 sprigs fresh cilantro, minced ¼ cup olive oil

Nutrition Info

386.8 calories carbohydrate: 47.8 g cholesterol: : - fat: 16.7 g fiber: 3.6 g protein: 11.9 g saturatedFat: 2.4 g servingSize: - sodium: 89.4 mg sugar: 2.8 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and cool.
Heat 2 tablespoons olive oil in a skillet over medium heat, cook and stir garlic until fragrant, 1 to 2 minutes. Add tofu and thyme, cook until tofu is lightly browned, 5 to 10 minutes. Drizzle with soy sauce and remove from heat to cool.
Combine rigatoni, tofu mixture, onion, tomato, carrot, basil, and cilantro in a large bowl. Drizzle with 1/4 cup olive oil, stir to coat.

6 servings

Fresh vegetarian salad with tofu and vegetables.