Preheat oven to 425 F.
Cube tofu: Cut pressed tofu into small cubes (~½ inch). In a resealable plastic bag add tofu cubes with cornstarch and garlic powder. Gently shake until combined.
1 block extra firm tofu, 2 tablespoon cornstarch, 1 teaspoon garlic powder, ¼ teaspoon salt
Bake tofu: Spread cubed tofu evenly onto parchment lined baking sheet. Bake for 20 minutes, shaking or flipping halfway. While it's cooking, start the next steps.
Cook pasta: Start to boil a large pot of salted water and prepare your pasta to package instructions. Cook pasta to al dente.
8 oz rotini pasta
Make the marinade: Whisk together your marinade ingredients.
¼ cup balsamic vinegar, ¼ cup extra virgin olive oil, ½ teaspoon salt, 2 tablespoon maple syrup, ½ teaspoon garlic powder, ¼ teaspoon fresh black pepper
Marinate the tofu: In a large bowl combine cooked tofu cubes. Pour HALF of balsamic mixture and gently stir to combine.
Combine your tofu: Combine your ingredients for your tofu pasta salad: cooked pasta, marinated tofu cubes and strawberries, spinach, basil and the rest of the balsamic vinaigrette.
1.5 cup strawberries, ½ cup cherry tomatoes, 1 cups fresh spinach, ⅓ cup fresh basil
Enjoy! Sprinkle the top with feta crumbles. Taste test and add more salt and pepper as desired. Enjoy warm or chill in the fridge for 1-2 hours.
⅓ cup vegan feta