Smoked Tofu & Walnut Pesto Pasta Salad
A delightful dish for a summers day (or any day of the year for that matter!), this vegan pasta pesto salad is studded with olives and fresh tomatoes and topped with The Tofoo Co.’s delicious smoked tofu for added protein is an easy meal that will be on your table in under 30 minutes.
Total Time: Prep 15 min | Cooking 10 min
Servings: 2
Total Time: Prep 15 min | Cooking 10 min
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- 0.5 0.5 pack Smoked Tofoo
- 75 75 g green beans
- 100 100 g dried fusilli pasta
- 25 25 g walnuts
- 17.5 17.5 g vegan parmesan
- 0.5 0.5 clove garlic
- large handful fresh basil leaves
- 0.5 0.5 lemon
- olive oil
- 75 75 g cherry tomatoes
- 50 50 g black olives
Method
- Fill a pan with water and bring to the boil.
- Cut the green beans in half and blanch in the boiling water for about 2 minutes.
- Remove from the pan with a slotted spoon, keeping the water in the pan for the pasta.
- Cook the pasta according to the pack instructions then drain and rinse with cold water.
- To make the pesto – put the walnuts, parmesan, garlic, basil and the zest of 1 lemon and the juice of half into a small food processor. Add a good glug of olive oil.
- Blitz until blended together adding more oil if needed to loosen up the pesto. Season to taste with salt.
- Cut the Tofoo into slabs or cubes then add to a hot frying pan with some olive oil.
- Pan fry until golden and season with salt and pepper.
- Chop the tomatoes and olives in half then add to a large bowl with the green beans, cooked Tofoo, pesto and pasta.
- Mix well then serve.
