This vegan pasta summer salad could also be considered as a vegan version of the famous Caprese. In pasta salads, the quality of the ingredients is essential. Only durum wheat or ancient grains (Farro, Khamut, Buckwheat) for the pasta, so that it maintains its consistency after cooking. Organic tofu to fill up with vegetable proteins.
The caramelized onion is the key to this recipe full of goodness, nutritious and perfect as a meal on the go.
Vegan pasta summer salad: Ingredients
160 g (5 oz) short pasta
150 g (5 oz) natural organic tofu, cut into cubes
10/15 cherry or dates tomatoes
Pinch of sea salt
1 tsp fresh oregano leaves
5 basil leaves
1 onion, sliced
1 tbsp raw coconut sugar
2 tbsp Extra virgin olive oil
1 tbsp balsamic vinegar cream
Vegan pasta summer salad: Method
- Cook the pasta al dente in boiling salted water.
- In a bowl, cook the tofu in boiling water for five minutes. Drain and pour into a bowl. Wash, dry, cut the tomatoes in half and pour them into the bowl with the tofu. Add the sea salt, oregano, basil and mix well.
- In a pan, cook the onion with a spoonful of olive oil, coconut sugar and balsamic vinegar cream to make it golden but crispy.
- Add the onion to the rest of the vegetables and season the pasta, adding the remaining tablespoon of oil.