Corn & Spinach Rigati Pasta with Tofu Salad & Vegetables

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Corn & Spinach Rigati Pasta with Tofu Salad & Vegetables

Source: Orgran (veganised)

 

 

1 Packet (250 g) (8 3/4 oz) ORGRAN Corn & Spinach Rigati Pasta

150 g (5 1/3 oz) firm Ttofu, cubed

3 carrots, grated

3 small zucchini, grated

2 sticks celery, chopped

1 red pepper, chopped

1 tomato, chopped

1 cup olive oil

2 1/2 tsp cumin seeds

2 tsp white mustard seeds

1 cup plain soy yoghurt

1 small fresh red chilli, chopped

1 medium eggplant, peeled & cubed

1 cup olive oil, extra

 

 

Cook pasta according to instructions on the packet. Rinse pasta under

cold water; drain. Combine pasta, carrots, zucchini, celery, pepper

and tomato in bowl. Heat oil in pan, add tofu, cook, stirring gently

until browned, drain on absorbent paper. Add tofu to vegetable mixture.

 

Heat a dry pan, add seeds, cook and stir until seeds pop. Add extra

oil, chilli and eggplant, cook and stir until eggplant is tender.

Remove from heat, stir into vegetable mixture. Add yoghurt: mix well.

 

Serve salad on lettuce, if desired.

 

 

Serves: 6.