Corn and Spinach Rigati and Tofu Salad with Vegetables

WF = wheat free
GF = gluten free
DF = dairy free
EF = egg free
SF = soy free
CF = corn free
NF = nut free
FF = fish free
V = vegetarian

WF*, GF*, NF*, FF, V
Serves 4
Recipe kindly supplied by Orgran

Ingredients
1 packet Orgran Corn and Spinach Rigati Pasta
3 carrots, peeled and grated
3 small zucchini, peeled and grated
2 celery sticks, chopped
1 red pepper, seeded and chopped
1 tomato, chopped
¼ cup olive oil
150g firm tofu*, cubed
2½ teaspoons cumin seeds
2 teaspoons white mustard seeds
¼ cup extra virgin olive oil
1 small fresh red chilli, seeded (or include seeds for a hotter dish)
1 medium-sized eggplant, peeled and cubed
1 cup plain yoghurt*

Method
Cook pasta according to instructions on the packet.
Rinse pasta under cold water and drain.
Combine pasta, carrots, zucchini, celery, pepper and tomato in a large bowl.
Heat olive oil in pan, add tofu, cook stirring gently until browned. Drain on absorbent paper.
Add tofu to pasta mixture.
Heat a dry pan, add seeds, cook and stir until seeds start to pop (watch your eyes!).
Add extra virgin olive oil, chilli and eggplant and cook, stirring until eggplant is tender.
Remove from heat, stir into pasta mixture.
Add yoghurt and mix well. Serve salad on lettuce leaves, if desired.

* Check labelled ingredients for suitability.

Click the following links to view products in-store:
                                                                   Orgran Corn & Spinach Rigati Pasta
                                                                   View our Organic Olive Oils instore
                                                                   Canned Organic Tomatoes selection
                                                                   (under "T" for tomatoes)

Click here to view our e-store...

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