Yields: 9 cups
meat-free, dairy-free, egg-free, oil-free
Ingredients:
- 13 oz. Whole Wheat Elbow Macaroni
- 6 oz Firm Tofu (rinsed)
- 1/2 cup Onion (minced)
- 3 tbsp Yellow Mustard
- 2 tsp Rice Vinegar
- 1 tsp Sugar
- 1 tsp Sea Salt
- 1/2 tsp Paprika
Directions:
- Bring a large pot of water to boil, add Pasta, cook for 7-9 minutes or until al dente
- Drain, rinse with cold water
- Meanwhile using a blender, blend together Tofu, Mustard & Seasonings
- Gently fold together Pasta, Onions & Tofu Mixture
- Allow flavors to blend in the fridge a few hours before serving
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