Pasta salad with spiced sautéed tofu

Method

1. I drained the tofu well and cut it into small cubes.
2. I put the tofu in a frying pan with a little oil and seasoned it with the spices.
3. After a few minutes, I added the chickpea flour and sesame and let it brown (stir often so it doesn’t stick; the heat should be gentle).
4. Dress it however you like: with oil and salt it’s delicious, and with vegan mayonnaise too.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 230 g	100 g	% IR*	Share
Energy	415 kcal	180 kcal	21 %
Fat	14 g	6.1 g	20 %
of which saturates	2 g	0.9 g	10 %
Carbohydrate	57 g	25 g	22 %
of which sugars	5.4 g	2.3 g	6 %
Fibre	5 g	2.2 g	—
Protein	17 g	7.4 g	34 %
Salt	1.6 g	0.7 g	26 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Sweetcorn: 30 g per serving
• Pepper-stuffed olives: 15 g per serving
• Cherry tomatoes: 60 g per serving
• Salt: 1 g per serving
• Extra virgin olive oil: 5 g per serving
• Sesame: 3 g per serving

Photos