Gluten-Free February - Warm Pasta Salad w/ Grilled Asparagus & Tofu

INGREDIENTS:
2 cups Rice Pasta (or other GF pasta)
1/2 bunch Asparagus, rinsed
1/2 brick Firm Tofu, cubed
2 cloves Garlic, minced
1/4 cup Olive Oil
2 tbsp Balsamic Vinegar
Pinch Sea Salt
1/2 tsp Freshly Cracked Black Pepper
Dash Sugar


Cook rice pasta in salted boiling water. Drain and shock with cold water to prevent sticking, set aside in a covered dish/tupperware. Set oven to broil and chop asparagus into thirds or quarters. Put in a baking dish and drizzle with olive oil, minced garlic and sea salt, toss to coat. Broil until al dente (or desired consistency). Meanwhile, fry tofu in a small amount of oil until very lightly golden. Coat with a mixture of remaining olive oil, balsamic, black pepper, sugar and a bit of sea salt. Mix until heated, not boiling. Toss together pasta, asparagus and tofu/dressing mixture and serve at or just above room temperature.