9 oz. fresh Tortelloni (flavored or plain)
1/4 cup & 1 tsp. olive oil
8 oz. broccoli florets
6 oz. extra firm tofu (drained & diced)
1 1/2 tsp. Dijon style mustard
1/2 tsp. onion powder
1 1/2 tbs. fresh lemon juice
Zest from 1 lemon
Salt & fresh ground pepper to taste
4 tbs. toasted pine nuts for garnish
1. Bring 1 large pot of lightly salted water to boil over medium heat.
Add pasta & cook until pasta floats (about 4 minutes). Remove from heat & drain.
Toss with 1 tsp. oil to prevent sticking.
2. Meanwhile, bring second pot of water to boil over medium heat. When
boiling, add florets, blanch for about 3 minutes, or until color turns bright green and
stems are just tender. Remove from heat; drain and rinse under COLD water. Place tofu,
Tortelloni and broccoli florets in large serving bowl.
3. Combine 1/4 cup of olive oil, mustard, onion powder, lemon juice,
zest, salt & pepper. Wisk to combine well. Drizzle dressing over broccoli and toss to
combine. Garnish with pine nuts & serve.