Plant-Based Caprese-Inspired Summer Pasta Salad

Prep Time 20

Cook Time 25

Total Time 1 10

Servings 5 servings

Calories 300kcal

for the tofu: 16 ounces extra firm tofu, cut into smaller cubes 3 tbsp balsamic glaze (recommend colavita brand, wholefoods brand, or sprouts brand but use whatever you can find) 1 tbsp arrowroot starch 3 tbsp avocado oil 1/2 tsp garlic powder 1/2 tsp onion powder for the salad: 4 cups cooked pasta of choice 1 cup chopped spinach 1 and 1/2 cups halved cherry tomatoes 8 ounces miyoko's mozzarella (rolled into balls) but use whatever you can find 1/3 cup chopped fresh basil for the vinaigrette: 1/4 cup + 1 tbsp avocado oil 3 tbsp rice vinegar 1/2 tsp sea salt pepper to taste to finish: balsamic glaze, to drizzle on top

preheat your oven to 400 degrees fahrenheit.
in a bowl, mix together the balsamic glaze, arrowroot starch, avocado oil, garlic powder, and onion powder.
add the tofu cubes to the bowl and coat well with the balsamic mixture. spread the tofu on a parchment paper lined baking sheet and bake for 25 minutes. let the tofu cool down and then add to a large bowl.
to the bowl, add the cooked pasta, chopped spinach, halved cherry tomatoes, mozzarella balls, and chopped fresh basil.
in a separate small bowl, whisk together the avocado oil, rice vinegar, sea salt, and pepper to make the vinaigrette.
pour the vinaigrette over the pasta salad and toss to combine. top with a drizzle of balsamic glaze.