Pasta Salad with Green Vegetables and Barbecue Tofu | RICARDO

Ingredients

• 1/3 cup (75 ml) mayonnaise
• 1/3 cup (75 ml) plain 2% yogurt
• 1 tbsp dill, finely chopped
• 2 tsp (10 ml) lemon juice
• ¼ tsp dry mustard
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ½ lb (225 g) long pasta of your choice
• 1 lb (450 g) asparagus, trimmed and cut into 3 pieces
• 1 cup (150 g) frozen green peas, thawed
• ¾ lb (340 g) firm or extra-firm tofu, cut into ½-inch (1 cm) slices, then slices cut in half
• 1 tbsp (15 ml) vegetable oil
• ¼ cup (60 ml) homemade or store-bought barbecue sauce