🌿✨ Plant-based and packed with flavor—this Crispy Greek Tofu Pasta Salad is a veggie lover’s dream! 🌱🍝 Crispy Greek-marinated tofu cubes mingle with hearty whole-grain pasta, sweet roasted peppers, and crunchy cucumber, all topped off with a vibrant spinach-basil tzatziki sauce. Creamy, green, and nutrient-dense deliciousness awaits! 🥒🌶️
Ingredients (Serves 4 | 400 cal per serving):
🌱 Crispy Greek Tofu:
• 14 oz extra-firm tofu, pressed & cubed
• 2 tbsp olive oil
• 1 tsp oregano, garlic powder, paprika
• Salt & pepper to taste
• 2 tbsp cornstarch (for crispiness!)
🍝 Pasta & Veggies:
• 8 oz whole-grain pasta (fusilli or penne)
• 1 cup roasted red peppers, sliced 🌶️
• 1 cup cucumber, diced 🥒
🌿 Spinach-Basil Tzatziki Sauce:
• 1 cup Greek yogurt (plant-based yogurt optional)
• 1 cup fresh spinach
• ¼ cup fresh basil leaves 🌿
• Juice of ½ lemon 🍋
• 1 garlic clove, minced 🧄
• Salt & pepper, to taste
Instructions:
1. 🔥 Make Crispy Tofu:
Toss tofu cubes with olive oil, oregano, garlic powder, paprika, salt, pepper, and cornstarch. Bake at 400°F for 25–30 mins until crispy and golden.
2. 🍝 Cook Pasta:
Cook whole-grain pasta according to package instructions; drain and cool slightly.
3. 🥣 Blend Tzatziki Sauce:
Blend Greek yogurt, spinach, basil, lemon juice, garlic, salt & pepper until smooth and vibrant green.
4. 🥗 Assemble Salad:
In a bowl, combine pasta, crispy tofu, roasted peppers, and cucumber. Drizzle generously with spinach-basil tzatziki sauce and toss gently.
Dig in and feel the fresh, flavorful goodness! 🌱🍝✨