A to Z Pasta

Cut
the tofu into 1/2-inch slices, and press each one gently between paper
towels to remove excess moisture. Cut each slice into half-inch cubes.

Mix
up a marinade of the soy sauce, cider vinegar, water, and garlic. Put
the tofu into a bowl or zip-lock plastic bag and pour the marinade over
it. Allow it to marinate for at least an hour, up to overnight, turning
or stirring the tofu once in a while to make sure it all gets covered.

Preheat
oven to 375 F. Remove the tofu from the marinade (discarding the
marinade and garlic) and place it on an oiled or parchment-covered
baking sheet. Bake for 10 minutes, and then turn and bake for 10 more.
Edges should be just beginning to brown. Place the tofu cubes in a
large serving bowl and toss with a little Italian dressing.

Meanwhile,
bring a large pot of water to a boil. (Add a small amount of salt, if
you want.) Once it boils, drop the asparagus and zucchini pieces into
it and blanch for exactly 1 1/2 minutes. Remove them with a slotted
spoon into a bowl filled with cold water. Once they have cooled, add
them to the tofu.

Use the same pot of boiling water to cook the
pasta according to package directions. Once it reaches the al dente
stage, drain it in a colander and rinse it with cold water. (Be careful
not to overcook; you want it to still have some "bite" to it so that it
won't fall apart in the salad.) Drain it well and add it to the tofu
and vegetables. Add the yellow or red pepper, tomatoes, and herbs and
toss with enough salad dressing to coat but not drown the pasta. Add
salt and fresh pepper to taste, and serve chilled or at room
temperature. Makes enough for a crowd!