Marinated Tofu, Cracked Olive and Chickpea Pasta Salad

Using our marinated tofu recipe to make the perfect lunch.

Done in 30 minutes

Serves 2

Dish by Mia Jacobs

Ingredients

For the marinated tofu

2 tbspnutritional yeast

1 tbspwhite miso

2 tbspapple cider vinegar

2-3 garlic cloves, grated

1/2lemon, zest and juice

3 tbspolive oil

1 tspdried dill

1/2 tspchilli flakes

400gextra firm tofu

For the rest of the pasta salad

95gcastellano olives

100gdried short pasta of choice

150gjarred chickpeas, rinsed

10gfresh mint

10gfresh dill

2green pickled chillis, finely chopped

1/2 shallots, finely diced

2 tspdijon mustard

1-2 tbspextra virgin olive oil

1/2lemon, juice

1-2 tspnutritional yeast

1/2 tspsumac (optional)

to tastesalt and freshly cracked pepper

This pasta salad is the perfect way to use our marinated tofu! It's fresh, herby, light but filling and full of flavour (and protein). Hope you love this as much as we do! Oh and if you do, why not try our courgette fritters and za'atar wrap using the same marinated tofu.

Method

Cook the pasta according to packet instructions in generously salted water.

Combine all the ingredients for the tofu marinade in one bowl. Add the tofu, toss to thoroughly combine then place to one side to marinade for as long as possible.

Drain and rinse the cooked pasta in cold water, and set to one side.

Carefully bash the olives (if they aren't pitted) with a rolling pin or knife until cracked and remove the pit. Add into a large bowl with the rest of the ingredients for the salad.

Add 1/3 of the tofu into the pasta salad and stir to combine. Season everything to taste then enjoy!

What do you think of the recipe?

save recipe

Mia Jacobs

follow

Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.