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Grilled Tofu, Tomato & Zucchini Pasta Salad

June 11, 2023
Summer Pasta Salad

 

Grilled Tofu, Tomato & Zucchini Pasta Salad

Elevate your summer meals with the tantalizing flavors of our Grilled Tofu, Tomato & Zucchini Pasta Salad. This vibrant and refreshing dish combines smoky grilled tofu, juicy tomatoes, and tender zucchini ribbons with al dente pasta, creating a harmonious symphony of textures and tastes. The tofu is marinated in a zesty blend of herbs and spices, infusing it with an irresistible smoky essence when cooked on the grill. As the charred tofu mingles with the juicy tomatoes and delicate zucchini ribbons, the flavors meld together, creating a captivating medley. This salad offers a delightful balance of lightness and heartiness making it an ideal choice for outdoor gatherings, picnics, or a quick weeknight meal. So fire up the grill, prepare your taste buds, and get ready to relish the delightful combination of this Grilled Tofu, Tomato & Zucchini Pasta Salad!
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Total Time 28 minutes
Servings: 3
Course: Main Course, Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4.5 oz Chickpea pasta (dry)
  • 11 oz Tofu (extra-firm, drained, pressed and cubed)
  • 1 Zucchini (cubed)
  • 1 cup Cherry tomatoes
  • 2 tbsp Extra virgin olive oil
  • 1 tsp Herbes de Provence
  • 1.5 tbsp Lemon juice
  • 1 clove Garlic (minced)
  • 0.25 tsp Sea salt
  • 2 tbsp Parmigiano Reggiano (shaved)

Method
 

  1. Cook the chickpea pasta according to package directions. Drain and set aside.
  2. Preheat the grill to medium-high heat.
  3. Add the tofu, zucchini, and tomatoes to a grill basket or foil packet. Mix the oil, Herbes de Provence, lemon juice, garlic, and salt together. Brush the marinade onto the tofu mixture. Reserve the leftover marinade.
  4. Grill for five to seven minutes, tossing gently, or until you see grill marks and the tomatoes and zucchini have softened.
  5. Add the veggies to a bowl with the pasta. Add the reserved marinade and toss well to combine. Top with parmesan cheese. Enjoy!

Notes

Leftovers: Refrigerate the leftovers in an airtight container for up to three days.
Serving Size: One serving is approximately two cups.
Make it Vegan: Omit the cheese or use vegan options.
More Flavor: Add red chilli flakes and/or thinly sliced red onion.
Additional Toppings: Pine nuts, chopped walnuts, and/or fresh parsley.
Dairy-Free: Use plant-based cheese.
 
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Kelly Devine
MS, RDN, LDN

Devine Nutrition Founder
Run to Pub Founder
Registered Dietitian
Individual Nutrition Coaching

Kelly Devine, MS, RDN, LDN, is a registered dietitian, fitness coach, marathoner and maestro of healthy fun. Through Devine Nutrition, she instigates health, friendship and (sometimes sudsy) fun in her native Southside Chicago through classes, coaching, events and laugh-as-you-go pub runs.

Want to schedule an appointment with Kelly? Most insurance accepted.
Schedule here!

blog-sidebar

Kelly Devine
MS, RDN, LDN

Devine Nutrition Founder
Run to Pub Founder
Registered Dietitian
Individual Nutrition Coaching

Kelly Devine, MS, RDN, LDN, is a registered dietitian, fitness coach, marathoner and maestro of healthy fun. Through Devine Nutrition, she instigates health, friendship and (sometimes sudsy) fun in her native Southside Chicago through classes, coaching, events and laugh-as-you-go pub runs.

Want to schedule an appointment with Kelly? Most insurance accepted.
Schedule here!

blog-sidebar

Kelly Devine
MS, RDN, LDN

Devine Nutrition Founder
Run to Pub Founder
Registered Dietitian

Kelly Devine, MS, RDN, LDN, is a registered dietitian, fitness coach, marathoner and maestro of healthy fun. Through Devine Nutrition, she instigates health, friendship and (sometimes sudsy) fun in her native Southside Chicago through classes, coaching, events and laugh-as-you-go pub runs.

Individual Nutrition Coaching

Want to schedule an appointment with Kelly? Most insurance accepted.
Schedule here!

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