Today we are making olive paste pasta salad. It's a simple recipe that's packed with flavour - perfect for your summer gatherings or just to enjoy during the week!
Ingredients
- 240 g firm tofu
- 1 tbsp of each soy sauce and olive oil
- Pinch of oregano, garlic granules, salt and pepper
- 1 tsp cornstarch
Pasta:
- 225 g fusilli
- 1 spring onion
- 10 cherry tomatoes
- A handful of rocket or wild arugula
- 2 tbsp olive paste
- 1 tbsp capers and a splash from the vinegar in the jar
- 1 tbsp olive oil
- Pinch of oregano, garlic granules, salt and pepper
Instructions
- Cut the firm tofu into cubes, then add it into a bowl with the soy sauce and olive oil and mix.
- Add the spices and cornstarch and combine carefully with a silico spatula.
- Spead the tofu pieces in a baking tray on a single layer, leaving some gap in-between and bake in a bake in a preheated oven at 200°C for 20 minutes.
- Add the pasta in boiling, salted water and cook according to the package instructions. I'm using fusilli, as I want the olive paste to get into the pasta crevices ad ensure flavour in every bite.
- Once they are ready, drain them and plain then into a large mixing bowl along with the olive paste, olive oil, and herbs and mix to combine.
- While you are waiting for the tofu to get ready, cut your veggies. You can also use cucumbers and bell peppers.
- Once the tofu is ready, add all the ingredients into the bowl, combine and serve!