Avocado Pasta Salad

Avocado Pasta Salad

Serves 2

Ingredients:

1 Large Ripe Avocado

1 Block Firm Tofu

200g Pasta (or enough for 2 people depending how hungry you are)

1/2 Red Pepper

1/2 Broccoli Head, cut into little florrets

1/2 Red Onion, sliced

1/4 of an Iceberg Lettuce, Sliced

salt & pepper

1 tsp Garlic Granules

1 tsp Chilli Flakes

1 tbsp CornStarch

1 tsp. Coconut Oil

Method:

• Half an hour before cooking, press the tofu by placing it in kitchen paper and underneath a heavy weight, such as a pan, to remove excess water.
• Bring a pan of salted water to the boil and add your pasta. Lower the heat so that the water is simmering (little bubbles but not overflowing) and leave to cook, stirring occasionally, until the pasta is cooked. Usually 10-12 mins.
• Meanwhile, Cut the tofu into cm cubes and place them in a large bowl.
• To the Tofu, add 1/2 teaspoon garlic granules, 1/2 teaspoon chilli flakes and 1 tbsp of cornstarch. Mix until the tofu is evenly coated.
• Heat 1 tsp of coconut oil in a large pan on a medium heat. Once hot, add the tofu cubes and fry on each side until crispy and golden. Remove from the heat.
• Whilst the tofu and pasta is cooking, Slice and mash your avocado and add the remaining 1/2 tsp garlic granules, 1/2 tsp chilli flakes and salt and pepper to taste. Mix to even distribute through the avocado.
• Next slice your remaining vegetables- you can use anything you have to hand!
• Once the pasta is cooked, drain retaining a few tablespoons of the cooking water.
• Place the pasta, with the retained cooking water, back into the pan. Add the avocado, salad ingredients and cooked tofu. Stir to coat all ingredients in avocado.
• Serve with a sprinkle of extra chilli flakes, fresh coriander and a pinch of salt.