12ozbox tri-colored rotinior shaped pasta of choice
1/2cupdressing of choiceI used sesame ginger -- see Note
Press tofu by patting the block dry, then wrapping it in either a clean kitchen towel or paper towels. Put the wrapped tofu on a dinner plate, place a second plate on top, and use something like a heavy can on top to add some weight and help press out some of the liquid. Let it sit for about 15 minutes, then unwrap and cut into cubes.
While the tofu is busy pressing, start the water boiling for your pasta. Cook the rotini al dente in salted water according to package directions, then drain and run under cool water.
While the water is coming to a boil, start chopping your veggies and getting them all ready for the pasta salad.
Once the tofu is pressed and cubed, heat oil in a large skillet over medium-high heat for one minute. Add tofu and saute for about two minutes, then drizzle with soy sauce and season with garlic and crushed red pepper.
Continue to saute over medium-high heat for about another eight minutes, stirring occasionally, then remove the tofu from the pan to a paper-towel lined plate to cool once it is nicely browned on all sides.
Stir your veggies and tofu into the cooled cooked pasta, then toss with dressing to create your colorful vegan tofu pasta salad.
Go on the sweeter side with the dressing to balance out the savory tofu. For optimal flavor, cover pasta salad and refrigerate for at least 30 minutes before eating in order to let flavors marinate -- and, if you like more dressing on yours than I do, add a bit at a time until it's to your liking.
Colorful (and Veggie-Full) Vegan Tofu Pasta Salad from Mashup Mom: https://www.mashupmom.com/colorful-and-veggie-full-vegan-tofu-pasta-salad/