Recipes: Salads

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Veggie Pasta Salad


  • 1 package Nasoya Firm Tofu drained- cut into 1/2 inch cubed and sauteed
  • 1 package Nasoya Chinese Style Noodles- cut into thirds
  • 1 Tbsp. vegetable oil
  • 1 cup carrots, julienne
  • 2 cup broccoli florets
  • 1 bell pepper, cut into strips
  • 5 green onions, thinly sliced
  • I cup seasoned rice vinegar
  • 2 Tbsp. sesame oil


In a skillet, heat oil over medium high heat. Saute tofu until golden in color. Remove from heat, let cool. Cook noodles as package directs. Drain, rinse with cold water until noodles are cool, then drain again. Blanch broccoli, carrots, and bell pepper until barely tender (1 minute). Drain, rinse with cold water until cool, then drain again. In a large bowl, combine noodles, blanched vegetables and green onions. Mix gently chill until ready to serve. Add and toss with seasoned rice vinegar and sesame oil mixture just prior to serving.

Servings: 6

Nutritional information per serving: calories 264.1, fat 9.1g, cholesterol 0mg, sodium 247.3mg, carbohydrates 33.8g, fiber 3.9g, protein 12.7g.

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