FRIED TOFU SALAD WITH CREAMY VEGETABLES

INGREDIENTS

• 3/4 cup farfalle pasta

• 2 carrots, grated

• 2 small zucchini, grated

• 2 sticks celery, chopped

• 1 red pepper, chopped

• 1 large tomato, chopped

• 1/4 cup olive oil

• 150g firm tofu, cubed

• 1 1/2 teaspoons cumin seeds

• 2 teaspoons white mustard seeds

• 1/4 cup olive oil, extra

• 1 small fresh red chili, chopped

• 1 medium ( about 300g ) eggplant, cubed

• 1 cup plain yogurt

FRIED TOFU SALAD WITH CREAMY VEGETABLE METHOD:

Add pasta to a large pan of boiling water, boil, uncovered, until just tender; drain. Rinse pasta under cold water; drain. Combine pasta, carrots, zucchini, celery, pepper, and tomato in a bowl. 

Heat oil in the pan, add tofu, and cook, stirring gently, until browned, drain on absorbent paper. Add tofu to the vegetable mixture. Heat a dry pan, add seeds, cook, and stir ring, until seeds pop. 

Add extra oil, chili, and eggplant, and cook, stirring, until the eggplant is tender. Remove from heat, and stir into vegetable mixture. Add yogurt; mix well. Serve salad on lettuce, if desired.

Serves 6.

Note: The recipe can be made a day ahead.

Storage: Covered, in the refrigerator.  

Freeze: Not suitable.

Microwave: Pasta suitable.

 

Also Read: MACARONI AND SUN-DRIED TOMATO SALAD WITH PESTO