Time and servings
35 minsTotal time
4Servings
20 minsPrep time
15 minsCooking time
Ingredients
- 1/3 cup (75 ml) mayonnaise
- 1/3 cup (75 ml) plain 0% yogurt
- 1 tbsp dill, finely chopped
- 2 tsp (10 ml) lemon juice
- ¼ tsp dry mustard
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ lb (225 g) long pasta of your choice
- 1 lb (450 g) asparagus, trimmed and cut into 3 pieces
- 1 cup (150 g) frozen green peas, thawed
- ¾ lb (340 g) firm or extra-firm tofu, cut into ½-inch (1 cm) slices, then slices cut in half
- 1 tbsp (15 ml) vegetable oil
- ¼ cup (60 ml) homemade or store-bought barbecue sauce
Method
5 stepsDressing
Step 1
In a large bowl, whisk together 1/3 cup mayonnaise, 1/3 cup plain 0% yogurt, 1 tbsp dill, 2 tsp (10 ml) lemon juice, ¼ tsp dry mustard, ¼ tsp garlic powder and ¼ tsp onion powder.Step 2
Season with salt and pepper.
Salad
Step 1
In a large pot of salted boiling water, cook the pasta according to the package directions. Add the asparagus 2 to 3 minutes before the end of the pasta cooking time (depending on the size of the asparagus). Add the green peas 1 minute before the end of the cooking time. Drain and rinse under cold water. Transfer to the bowl of dressing. Mix well and adjust the seasoning.Step 2
Meanwhile, in a large non-stick skillet over medium heat, lightly brown the tofu in the oil on both sides. Add the barbecue sauce and cook, turning the tofu over regularly to coat in the sauce, until lightly caramelized, about 6 minutes. Season with salt and pepper. Let cool.Step 3
Divide the salad among four bowls and top with the tofu.