Organic penne salad with cilantro, lime and mint

8 Servings

Ingredients

Quantity Ingredient
1 pounds Organic Penne Rigate Pasta
1 pounds Firm tofu
⅔ cup Lime juice; fresh squeezed
4 teaspoons Sugar
3 teaspoons Tamari
¾ pounds Tomatoes; sliced in thin wedges
1 pounds Cucumber; peeled, seeded, thinly sliced
1 cup Red onion; julienned
½ cup Green onion tops; thinly sliced at an angle
3 tablespoons Minced cilantro
4 tablespoons Minced spearmint

Directions

Cook pasta, drain, and chill completely in ice water, drain again. Cut tofu into strips the same length as penne. Put water on to steam tofu. When water is hot, place tofu gently into the steamer basket, cover, steam 8 minutes. Chill tofu quickly in ice water, drain well.

Combine lime juice, sugar and tamari to make dressing, set aside. Gently combine pasta, tofu, vegetables and fresh herbs. Dress salad just before serving. Serve with a dry rosé from the South of France or Italy, or a dry gewurztraminer.

Prep time: 45 minutes Nutritional information per serving (9 oz): 340 calories, 18 g protein, 6 g fat (1 g sat), 57 g carbohydrates, 0 mg cholesterol, 140 mg sodium

Exchanges: 1 medium fat meat, 3½ bread NOTES : 8 entree portions

Recipe by: Wholefoods Market, Inc.

Posted to MC-Recipe Digest V1 #1024 by Suzy Wert <SuzyWert@...> on Jan 19, 1998

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