This story was written by member girlA and comes from The Dairy Free Diva Recipe Exchange group in the YumSugar Community. This is a wonderful take on pasta salads! With the flavor of the roasted asparagus, the baked tofu and shallots, there's no need for a heavy, rich mayo-sour cream dressing. The lemon juice and cayenne dressing is the perfect accompaniment to the other flavors. I just made a couple of small changes to the recipe for convenience, but I'll list the original recipe and my changes.
To get her recipe, keep reading. Vegan Planet cookbook Ingredients 8 oz rotini pasta (I used about 16oz because I just didn't think 8oz was quite enough) Directions
Tarragon Pasta Salad With Roasted Asparagus and Baked Tofu
1/4C plus 1 Tbs olive oil
1 lb thin asparagus, bottoms trimmed (I cut them into about 1 1/2" pieces as well)
Salt and pepper
2 Tbs fresh lemon juice
Cayenne, to taste (I used about 1/8 of a tsp)
1/2 medium yellow bell pepper, seeded and chopped
2 shallots, minced
1 large, ripe yellow tomato, seeded and diced (I used a large roma tomato)
8 oz baked tofu, cut into small cubes (I used Westsoy's Garlic and Herb baked tofu--so yummy)!
2 Tbs minced fresh tarragon leaves
Vegan Planet cookbook
8 oz rotini pasta (I used about 16oz because I just didn't think 8oz was quite enough)