How to Make Thick Balsamic Vinegar Sainsbury's

Balsamic Vinegar Tofu And Asparagus Pasta Salad

This balsamic vinegar is crafted from grapes from modena, italy, and reduced without any preservatives or added sweeteners.

Recipe Summary Balsamic Vinegar Tofu And Asparagus Pasta Salad

Very tasty and good cold.

Ingredients | Thick Balsamic Vinegar Sainsbury's

1 (12 ounce) package extra-firm tofu, cut into 1x2x2-inch pieces

1 pound fresh asparagus, trimmed

1 (16 ounce) package bow-tie pasta (farfalle)

¼ cup extra-virgin olive oil

¼ cup balsamic vinegar

1 pound grape tomatoes, halved

1 cup crumbled feta cheese

2 tablespoons chopped fresh basil, or more to taste

Directions

Preheat oven to 400 degrees F (200 degrees C). Arrange tofu on a baking sheet.

Cook tofu in the preheated oven until cooked through and lightly browned, about 20 minutes.

Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender yet firm to the bite, 3 to 5 minutes. Drain.

Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer pasta to a serving bowl.

Heat olive oil and balsamic vinegar in a skillet over medium-high heat; fry tofu until liquid has reduced and tofu is slightly crisp, 2 to 3 minutes.

Mix tofu, asparagus, tomatoes, feta cheese, and basil together with pasta.

Info | Thick Balsamic Vinegar Sainsbury's

prep: 10 mins cook: 45 mins total: 55 mins Servings: 6 Yield: 6 servings

TAG : Balsamic Vinegar Tofu And Asparagus Pasta Salad

Main Dish Recipes, Pasta,

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