Black Bean Pasta, Chipotle Corn Crusted Tofu, Topped with Mango, Kiwi, Cucumber Salsa

18 Mar

title

Ingredients (serves 2-4):

  • 12 oz black bean pasta, prepared as instructions state & strained
  • 2 Tablespoons olive oil
  • 2 Tablespoons red wine vinegar
  • Salt to taste
  • 2 Cups chopped broccoli, steamed
  • 2 roasted red peppers, diced
  • 1 batch of my Chipotle Corn Crusted Tofu
  • 1 batch of my Mango, Kiwi, Cucumber Salsa
  • Optional: guacamole

Directions:

  1. Toss your prepared pasta with olive oil, red wine vinegar, and salt to taste.  To plate, add black bean pasta and top with your steamed broccoli and roasted red pepper.  Add your crusted tofu (top with guacamole if using), and top with your mango, kiwi, cucumber salsa.  salsa title tofu title
  2. Enjoy eating whole!IMG_4820s IMG_4838s

One Response to “Black Bean Pasta, Chipotle Corn Crusted Tofu, Topped with Mango, Kiwi, Cucumber Salsa”

Trackbacks/Pingbacks

  1. Mango, Kiwi, Cucumber, Jalapeno Salsa | Eating Whole - March 18, 2014

    […] Not sure what to top this on? This pairs beautifully with my Chipotle Corn Crusted Tofu and my Black Bean Pasta Dish! […]

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