Baked Tofu and Summer Pasta salad

Today I am going to a BBQ for my friend's birthday and everyone will be bringing a little something. I decided to make a Summer Pasta salad for a side dish and Baked tofu with vegan spicy mayo as an appetizer. The pasta salad is vegan and gluten-free.

Summer Pasta Salad 
Ingredients
Gluten-free brown rice/veggie pasta spirals
Red onion, chopped
Green and Red bell pepper, chopped
1 carrot, grated
1 can cannellini beans, no salt added, drained and rinsed
1 can artichoke hearts, drained and rinsed
1 can heart of palm, drained
3 tbsp vegenaise
1 tbsp apple cider vinegar
drizzle of evoo
sea salt, ground pepper + smoked paprika to taste

Directions
1. Cook pasta according to directions. In a large bowl mix all the veggies.
2. Drain and rinse pasta with cold water. Toss into bowl with veggies.
3. Add spices, vegenaise, vinegar and evoo. Mix evenly and store in fridge until ready to serve.

Baked Tofu
Use extra firm sprouted tofu. I used the Nasoya brand for this. Drain tofu and pat down with a paper towel. You want to get most of the liquid out. Cut tofu into slices then cubes. In a large bowl season the tofu how you like. I used Braggs nutritional yeast, ground black pepper, low-sodium soy sauce, a dash of cayenne pepper, and freshly minced garlic. Toss until evenly coated. 
Brush EVOO on a baking sheet and set to 400 degrees F. Evenly spread the tofu on the baking sheet. Bake for about 15-20 minutes. Take out of the oven and flip tofu. Broil for 3-4 minutes. Done. For the vegan spicy mayo just use some Vegenaise and sriracha.  Perfect party appetizer for vegetarians and carnivores alike! 
 
Cooking can be simple and fun. Take the time to make things at home. It's healthier than eating out and you know exactly what's going into your food.

Enjoy!
-Kat