For the Marinated Tofu & Dressing:
- 8 ounces (225 g) super firm or pressed tofu, cut into 1/2″ cubes
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dijon mustard
- Juice of 1 medium lemon (I used a Meyer lemon)
- 1 clove of garlic, finely minced
- 1/2 teaspoon dried oregano (or sub 1 tablespoon fresh)
- 1/2 teaspoon salt, plus more to taste
- Black pepper, to taste
For the Pasta Salad:
- 8 ounces (225 g) gluten-free rotini (or sub another pasta of your liking)
- 8.5 ounces (240 g) canned quartered artichoke hearts, drained*
- 1 cup (165 g) sliced persian cucumbers; about 2
- 1/3 cup (55 g) kalamata olives, sliced in half
- 1/4 packed cup (45 g) sun-dried tomatoes in oil, sliced*
- 1/2 cup (10 g) fresh basil, roughly chopped or left whole