Marinated Tofu, Cracked Olive and Chickpea Pasta Salad

Using our marinated tofu recipe to make the perfect lunch.

5 minutes prep

30 minutes cook

Serves 2

Mia Jacobs

Ingredients

For the marinated tofu

3 tbspnutritional yeast

1 tbspwhite miso

2 tbspapple cider vinegar

2 -3garlic cloves, grated

1/2 lemon, zest and juice

3 tbspolive oil

1 tspdried dill

1/2 tspchilli flakes

400 gextra firm tofu

2 tspdijon mustard

For the rest of the pasta salad

95 gcastellano olives

100 gdried short pasta of choice

150 gjarred chickpeas, rinsed

10 gfresh mint

10 gfresh dill

2 green pickled chillis, finely chopped

1/2 shallots, finely diced

1 tbspextra virgin olive oil

1/2 lemon, juice

1 -2 tspnutritional yeast

1/2 tspsumac (optional)

to taste salt 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!