Very good to all! Today I bring a vegan recipe rather not autumnal, but Pasta Salads are a crush for me. You saw her the other day on Instagram. This time I bring you one that I improvised a couple of days ago: Pasta salad with arugula, lentils, diced tofu and cherry tomatoes, as well as some pistachios and croutons, to give it a contrast crispy on the plate.
It is a soft dish, perfect for this transition between winter and spring, which will soon be here. It is very satiating and very rich in flavors and textures: it contains legumes, nuts and cereals. The best? Which is also one of those Take Away recipes: keep it in a container and take it to school, work or on a trip, because it lasts perfectly for hours.
Ingredients
200 gr of pasta for salad
100 gr of cooked lentils
2 handfuls of arugula
80 gr of hard tofu< br> Soy sauce
Cherry tomatoes
Pistachios
Croutons
Olive oil
Oregano
Step by step
- Cook the pasta in a pot with plenty of water for about 8 minutes or until the pasta is al dente .
- When the pasta is ready, we filter it from the water and pass it through cold water, to break the cooking. Reserve.
- Meanwhile, cut the tofu into cubes and place it on the griddle. We bathe it generously with soy sauce and toast it on all sides. Keep it on medium heat.
- When it is quite toasty, add the cherry tomatoes, to toast them on both sides as well.
We cook the pasta, we sauté the tofu and the cherry.
- When it’s ready, turn off the heat.
- In a bowl, mix the pasta, the tofu, the tomatoes, the pistachios, the croutons and Add a pinch of olive oil and oregano. Remove.
- And ready to eat!
