Crispy Tofu Mac Salad

• 8 ounces, weight Macaroni Noodles
• 15 ounces, weight Extra Firm Tofu
• 1- 1/2 teaspoon Sesame Oil, Divided
• 1/2 whole Medium Onion, Chopped
• 3 cloves Garlic, Minced
• 3/4 whole Bell Pepper, Chopped
• Fresh Mozzarella, To Serve
• Mint, For Garnish
• 2 Tablespoons Red Wine Vinegar
• 1 Tablespoon Extra Virgin Olive Oil
• 1 Tablespoon Lemon Juice
• 1/2 teaspoons Freshly Grated Lemon Zest
• 1- 1/2 teaspoon Low Sodium Soy Sauce
• 1 teaspoon Oregano
• 2 cloves Garlic, Crushed
• Salt And Pepper

1. Prepare pasta according to package directions.
2. Rinse and set aside.
3. Cut pressed tofu into bite size pieces.
4. Heat 3/4 tablespoon oil in a medium size sauce pan over medium high heat.
5. Add tofu and cook until browned, about 58 minutes.
6. Remove from heat and place in a warm oven to stay warm.
7. In the same pan, heat remaining oil.
8. Add onion and cook until fragrant.
9. Add garlic and pepper and cook until soft.
10. Remove from heat.
11. Toss pasta, tofu and vegetables together.
12. To prepare the dressing, whisk red wine vinegar, olive oil, lemon juice, lemon zest, soy sauce, oregano, garlic and salt and pepper.
13. Pour dressing over the tofu pasta and garnish with fresh mozzarella and mint.
14. Enjoy!
15. Recipe adapted from My Recipes.

noodles, sesame oil, onion, garlic, bell pepper, fresh mozzarella, red wine vinegar, olive oil, lemon juice, freshly grated lemon, soy sauce, oregano, garlic, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/crispy-tofu-mac-salad/ (may not work)