PP: Refreshing Raspberry Black Bean Pasta Salad

Chef:  Denise Kling-Pelto
Makes:  8 servings
Prep Time:  10 Minutes
Cook Time:  10 Minutes
Total Time:  20 Minutes 

(Does not include time to make the crumbles) See Recipe below

For Salad

Ingredients

• 1 12 oz pkg of whole grain pasta 
• 1 can black beans thoroughly rinsed
• 2 6 oz containers of whole fresh raspberries
• 1/2 c walnut halves
• 1 small chopped sweet or red onion
• 2 c of blanched broccoli  mini florets  
• ¾-1 c oil free raspberry vinaigrette

Directions

1. Bring 2 quarts of water to a boil and cook according to package
2. Meanwhile, cut off broccoli stems to the crown, separate into mini florets approximately ½ a head
3. Place broccoli mini florets in steamer until tender, not fully cooked.  Approximately 3 minutes.
4. Once pasta is finished cooking, rinse well in cold water; drain
5. Place black beans in a colander and thoroughly rinse
6. Place pasta, black beans, mini broccoli florets and the rest of the ingredients in a large bowl.  Cover w/ raspberry vinaigrette.
7. Toss 

For Tofu Crumbles 

Makes:  2 cups/recipe
Not including tofu prep freezing, thawing and pressing
Prep Time:  10 minutes
Cook Time:  20 minutes
Total Time:  30 minutes

Ingredients

• 1 pkg lowfat tofu
• 2 T low sodium soy sauce or liquid aminos
• 1 T maple syrup/brown rice syrup

Directions

1. Freeze the tofu the day before
2. Leave in refrigerator overnight to thaw
3. Drain liquid
4. Press out remaining liquid by placing in a thick kitchen towel.  Press down with bricks or a weighty book, weight, etc.  Leave approximately 1 hour.  
5. Break tofu up in bowl
6. Whisk low sodium soy sauce or amino acid and maple syrup
7. Pour liquid over your tofu
8. Turn into a hot pan
9. Continually turn over until browned a bit crispy.  
10. Do not burn
11. Sprinkle over you Raspberry Pasta Salad or anything that receives savory flavor well.