Spinach Pasta Salad Recipe Kathys Vegan Kitchen
SPINACH PASTA SALAD RECIPE | KATHY'S VEGAN KITCHEN
Try This Easy Spinach Pasta Salad Recipe! It's so nutritious, simple and delicious. I love using this as a side to on our summer dishes. Print now!
Provided by kitchenkathysvegan
Categories Low Protein
Time 23m
Yield 1 3, 23 serving(s)
Number Of Ingredients 4
Steps:
- INSTRUCTIONS.
- ASIAN TOFU.
- Press Tofu according to directions, cut into two equal pieces and place in a container.
- Add all marinade ingredients together, whisk and pour over tofu.
- Cover and place in the refrigerator for at least 1 hour.
- MUSHROOMS.
- SLice mushrooms thin.
- Place in a container.
- Whisk marinade ingredients together.
- Pour over mushrooms.
- Cover and refrigerate for at least 1 hour.
- GRILLING TOFU (OR BAKE, AIR-FRY OR SAUTE).
- Preheat grill to medium-low.
- Place tofu pieces directly on the grill or on a grill mat or in a grill basket.
- Then cook 7-8 minutes on each side.
- Remove from grill; wait until cool to the touch, and then cut into bite-sized pieces.
- Set aside, or place back into the container with the leftover marinade and refrigerate until ready to use.
- VEGETABLES.
- Dice white onion.
- Drain and chop water chestnuts.
- Cut ends off lettuce and clean.
- In a large non-stick skillet, over medium-low heat, cook onions until translucent.
- Add mushrooms with the marinade and cook until marinade dissipates.
- Then, add water chestnuts and cook for a few minutes.
- Then, add cooked tofu.
- Toss with vegetables until heated through.
- https://www.kathysvegankitchen.com/spinach-pasta-salad/.
Nutrition Facts : Calories 21.8, Fat 2.4, SaturatedFat 0.3, Sodium 0.1, Carbohydrate 0.2, Sugar 0.1
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