1blockWildwood extra firm tofucubed into bite sized pieces
1canblack beansrinsed and drained
3carrotssliced into bite sized pieces
1/2red oniondiced
1cupsugar snap peassliced lengthwise and halved
1/2cupfrozen edamameshelled
1/2cupfrozen corn
1bell pepper (any color)diced
1tspred pepper flakes
Salt and Pepper to taste
Optional: Added grape tomatoes, fresh basil and chives when plating.
Instructions
Into your large mixing bowl, add your balsamic, garlic, mustard and olive oil. Whisk to combine.
Boil and cook your pasta according to package directions. Once cooked, drain and run cold water over the noodles to stop the cooking and cool the noodles. Allow to drain.
Add all of your prepped veggies and black beans to your bowl.
Add cubed tofu.
Toss to coat everything.
Add your drained and cooled noodles and stir to combine as well.
Add red pepper flakes, black beans and S&P to taste. Stir. Taste and adjust seasoning.