🌶️🌱 Ready for a fresh and crunchy twist on pasta salad? This Crispy Greek Tofu Pasta Salad pairs crispy, herb-seasoned tofu cubes with whole wheat pasta, roasted red peppers, olives, and a creamy roasted red pepper yogurt sauce. Light, flavorful, and protein-packed—let’s dig in! 🍝✨
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🛒 Ingredients (Serves 4)
🧀 Crispy Greek Tofu
• 1 block extra-firm tofu, pressed & cubed
• 1 tbsp olive oil 🫒
• 1 tsp dried oregano 🌿
• 1 tsp garlic powder 🧄
• 1 tsp paprika 🌶️
• Salt & pepper, to taste
• 1 tbsp cornstarch (for extra crispiness)
🍝 Pasta & Veggies
• 8 oz whole wheat pasta (fusilli or penne)
• 1 cup roasted red peppers, sliced
• ½ cup kalamata olives, halved 🫒
• 1 cup diced cucumber 🥒
• Handful of fresh parsley, chopped 🌱
💖 Creamy Roasted Red Pepper Yogurt Sauce
• 1 cup Greek yogurt 🍶
• ½ cup roasted red peppers (jarred or homemade)
• 1 garlic clove, minced 🧄
• Juice of ½ lemon 🍋
• Salt & pepper, to taste
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🔥 Instructions
1. Crisp the Tofu
• Toss tofu cubes with olive oil, oregano, garlic powder, paprika, salt, pepper, and cornstarch.
• Spread on a baking sheet and roast at 400°F (200°C) for about 20–25 minutes, until golden-brown and crispy.
2. Cook Pasta
• Meanwhile, boil whole wheat pasta according to package directions. Drain and cool slightly.
3. Blend the Sauce
• In a blender or food processor, combine Greek yogurt, roasted red peppers, garlic, lemon juice, salt, and pepper.
• Blend until smooth and creamy.
4. Assemble Salad
• In a large bowl, toss cooked pasta with roasted peppers, olives, and cucumber.
• Add crispy tofu cubes and drizzle generously with the roasted red pepper yogurt sauce.
• Sprinkle fresh parsley on top for extra color and flavor!
5. Serve & Enjoy
• Savor each bite of this refreshing, protein-packed salad—perfect for lunch or dinner!
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