Amanda's Kitchen Recipe Archive

Mexican Pasta Salad

Lacto withVegan Option
Preparation:  15 minutes
Serves 4

 
• 1 lb fusilli pasta
• 1 lb tofu, diced or cumbled
• 2 T olive oil
• 1 vidalia onion, chopped
• 1/4 c. lime juice
• 1 T jalapeño, diced
• 3 c. tomatoes, diced
• 1 yellow pepper, diced
• 3/4 c. coriander, chopped
• 1/2 c. cheese, grated (soy cheese ok; optional)
• 2 avocados, diced
• 1 c. black beans, cooked and drained
• black pepper
 
1. Bring a saucepan of water to boil and add pasta.
2. Cook about 12 minutes, until pasta is al dente.  Drain.
3. While pasta is cooking, heat oil in a large frying pan over medium-high heat.
4. Sauté onion until soft.
5. Add tofu, lime juice and jalapeño.
6. Stir-fry for about 3 minutes.
7. Combine pasta with lime mixture.
8. Add tomatoes, coriander, yellow pepper, cheese, avocado and beans.
9. Toss well.
10. Add black pepper to taste.


TIP:  For more flavour, dice tofu and poach in 2 c. of water
mixed with 3 T lime juice and ½ c. chopped coriander.
 
 

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Amanda's Kitchen is devoted to introducing healthy  vegetarian and vegan cooking to everyone's kitchen.

Page last updated: June 4, 2000

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