For more information on baked tofu, see page 136. I’d like to see this superb product go mainstream! See the menu with Cold Fresh Tomato Soup (page 17). This would also be just as good served with Fresh Tomato and Corn Soup (page 18).

　　

Ingredients

6 servings

　　8 ounces pasta, any small shape (twists or small shells work well)

　　One 8-ounce package baked tofu, finely diced (see headnote)

　　2 large celery stalks, finely diced

　　1/3 cup chopped black olives

　　1/2 cup soy mayonnaise

　　Salt and freshly ground pepper to taste

　　

Step 1

Cook the pasta according to package directions until al dente. Rinse under cold running water until the pasta cools. Drain and transfer to a serving container.

　　

Step 2

Combine the pasta with the remaining ingredients and toss well. Cover and refrigerate until needed or serve at once.

　　

nutrition information

Step 3

Calories: 187

　　

Step 4

Total Fat: 9g

　　

Step 5

Protein: 10g

　　

Step 6

Carbohydrate: 14g

　　

Step 7

Cholesterol: 0mg

　　

Step 8

Sodium: 381mg

　　The Vegetarian 5-Ingredient Gourmet