Asian Pasta Salad with Tofu

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add pasta; cook, stirring constantly, until lightly toasted, about 4 minutes. Add 1 cup water to skillet; cook, undisturbed, until pasta is al dente and water has evaporated, about 4 minutes. Transfer pasta to a fine mesh strainer; rinse under cool water. Drain well; transfer to a large bowl. Stir in brussels sprouts.

Whisk together tamari, vinegar, brown sugar, and remaining 1/4 cup oil in a small bowl; pour over pasta mixture. Add tofu and scallions; toss to combine. Cover; chill at least 2 hours or up to 1 day.

Let stand at room temperature for 15 minutes before serving. Sprinkle with almonds; if desired, drizzle with Sriracha.