Recipe - Organic Penne Salad With Cilantro Lime And Mint

1 pound Organic Penne Rigate Pasta
1 pound Firm tofu
2/3 cup Lime juice; fresh squeezed
4 teaspoon Sugar
3 teaspoon Tamari
Three fourths pound Tomatoes; cut or sliced up in thin
wedges
1 pound Cucumber; peeled, seeded,
thinly cut or sliced up
1 cup Red onion; julienned
One half cup Green onion tops; thinly
cut or sliced up at an angle
3 tablespoon Minced cilantro
4 tablespoon Minced spearmint

Cook pasta, drain, and chill completely in ice water, drain again. Cut tofu
into strips the same length as penne. Put water on to steam tofu. When
water is hot, place tofu gently into the steamer basket, cover, steam 8
minutes. Chill tofu quickly in ice water, drain well.

Combine lime juice, sugar and tamari to make dressing, set aside. Gently
combine pasta, tofu, vegetables and fresh herbs. Dress salad just before
serving. Serve with a dry rosé from the South of France or Italy, or a dry
gewurztraminer.

Prep time: 45 minutes Nutritional information per serving (9 oz): 340
calories, 18 g protein, 6 g fat (1 g sat), 57 g carbohydrates, 0 mg
cholesterol, 140 mg sodium

Exchanges: 1 medium fat meat, 3.5 bread

NOTES : 8 entree portions

Recipe by: Wholefoods Market, Inc.

Posted to MCRecipe Digest V1 #1024 by Suzy Wert SuzyWert@aol.com on Jan
19, 1998