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Mediterranean pasta salad with tofu (v)

An easy, cold pasta salad that is perfect for summer but could also be served warm.

Vegan.

Serves 4 as a main meal.


Author: Adapted from a penne, crispy tofu and green bean salad on My Recipes.


Original post (with pictures) here.


Ingredients:

For the tofu

350g firm tofu, pressed and cut into small squares (about the size you'd expect feta cheese to be in a pasta salad)

Drizzle of olive oil, or spray oil

1 tsp red wine vinegar

1 tsp lemon juice

1 tsp dried oregano


For the pasta salad

2 cups uncooked penne or spiral pasta

1 pack (160g or approx. 2 cups) snow peas (mange tout)

1 green or red bell pepper, chopped

12 sun-dried tomatoes - mine were large dried strips not in oil - chopped

2 tbsp red wine vinegar

1 tbsp lemon juice

1/2 tbsp olive oil

1/2 tbsp maple syrup

1/2 tbsp water

1 tsp soy sauce

2 garlic cloves, crushed (note that I made this with 3, but we found this to be too much!)

1 tsp dried oregano

Few decent cracks black pepper


Method:

- Ahead of time (earlier in the day, or the day before) cook your tofu and pasta, to allow them to cool before serving.

- To make the tofu, add a drizzle or spray of oil to a non-stick pan and heat on medium-high heat. Add the pressed and cut tofu pieces and cook for approximately 10 minutes, turning every few minutes, until golden. Reduce heat to medium-low and then add the combined red wine vinegar, lemon juice and dried oregano and allow to cook for a further few minutes until absorbed.

- Cook the pasta according to pack instructions and then run under cold water to stop it continuing to cook once out of the pan.

- To make the salad, combine the cooked and cooled tofu pieces, pasta, snow peas, pepper and sundried tomatoes in a large serving bowl. In a separate small bowl or jug, whisk together the red wine vinegar, lemon juice, olive oil, maple syrup, water, soy sauce, crushed garlic, dried oregano and black pepper. Pour this dressing mix over the pasta salad and toss or stir well to distribute evenly.


Recommended with a side green salad and avocado.

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