Tofu Caprese Pasta Salad

After dinner tonight I took a half an hour walk around the neighbourhood. The weather was just right. I’m slowly trying to incorporate daily walks each day after dinner. My neighbourhood is a relatively young one, always with young children and parents on street sides. The things I overhear the kids say always crack me up on the inside. While I strolled along into a little forest trail, a few boys shouted “KAWKAW! KAWKAW!” and all kinds of bird noises to establish their positions among the trees. Ain’t that the cutest thing 🙂

Dinner was very simple and included a zing of pesto. I grabbed this baby at Costco yesterday upon seeing how green and fresh looking it was.

 I boiled 1 cup of pasta shells and 1/2 cup of whole wheat macaroni. After they were drained, I drizzled some olive oil. Then I cut a 300g block of extra firm tofu into small cubes. They marinated with pesto sauce + extra olive oil for about 3 1/2 hours in the refrigerator only because I had time. I usually skip the marinating.  After marinating, I heated the tofu over a pan on medium-high heat for about 5 minutes just until they were thoroughly heated. I added them to the pasta, but I left out some of the oil that separated out from the heating.

Spinach was washed and dried, chopped finely and added to the pasta. I also added some grape tomatoes and probably used around 20 or 25. And seasoned with salt, pepper and some fresh lemon juice.

Tofu Caprese Pasta Salad
Serves 5-6

1 1/2 cup pasta, uncooked
300g extra firm tofu, cubed (about 2 cups)
1 1/2 to 2 cups spinach, finely chopped
3 1/2 to 4 tbsp pesto
1 1/2 cup grape tomatoes, halve or quartered
olive oil
salt and pepper
a squeeze of lemon

  1. Cook pasta for 8 to 9 minutes. Drain and add a drizzle of olive oil to keep them from sticking to each other. 
  2. Drain the tofu, and cut into small cubes. In a container, mix the tofu with pesto sauce, add in extra olive oil if wanted. Marinate for 3 1/2 hours (but you don’t have to). Cook the tofu over medium-high heat for about 5 minutes until they are thoroughly hot. Add to the pasta. 
  3. Chop up the spinach into fine pieces and add to pasta. 
  4. Slice grape tomatoes into halves or quarters, depending on the size. Add to pasta. 
  5. Season well with salt, pepper and the juice of about 1/4 of a lemon. 

3 thoughts on “Tofu Caprese Pasta Salad

  1. I love caprese salad and I get depressed every time I see it on a menu and realize I can’t eat it. This is a fabulous dish to help me survive without the “real” thing!

  2. I’m a teen and I tried this tonight. LOVED IT! Thanks for the idea! My dad came home to a yummy dinner 🙂 I substituted spring mix salad for the spinach. I also had a lot more pasta and not a lot of pesto so I added a little spaghetti sauce for more flavor.

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