This salad is special because the ingredients come together to form an absolutely incredible flavor. It has the freshness of arugula and a combination of the crunchy textures of leeks and walnuts and the softness of pasta that pleases all taste buds.
It's super quick and easy, as while the noodles are cooking you can prepare the tofu and toast the walnuts. You have a delicious home-made, vegan and totally healthy salad in less than 30 min. To make everything more practical, keep the sheets washed in closed containers in the refrigerator (such as ziplocs or glass or plastic jars) so that you don't spend time washing them on a daily basis.
I used some sheets I bought at the organic fair last Saturday. I was delighted with this purple basil. The purple color of vegetables comes from anthocyanins, antioxidants from the flavonoid group, which work by fighting free radicals. The flower is edible and has a slightly citrus flavor, in addition to making the salad more attractive.
Tofu and walnuts are great sources of protein. Tofu and soy are fermented to facilitate the digestion of soy, and depending on how it is prepared, tofu can have the same calcium content as milk and is rich in iron, potassium and B vitamins.
Ingredients
½ arugula bunch
½ bunch purple (or common) basil
200 g whole penne noodles
1 liter of water
1 clove of garlic
5 cm leek stalk
1/3 cup nuts
250g organic tofu
1 handful of oregano (optional)
1 teaspoon of soy sauce
for the sauce
Half lemon juice
1 tablespoon of extra virgin olive oil
Instructions:
1- Put the water to boil to cook the pasta in a large pot;
2- Cut the tofu into slices. Heat a skillet and add a drizzle of olive oil. Add the tofu and let it brown on one side for a few minutes, then turn and add the soy sauce. Stir the pan so that all the pieces of tofu can absorb the soy sauce, as it gives the flavor. Add the oregano if using and turn off the heat;
3- Heat a small skillet and place the whole walnuts to toast, without oil. It is important to stir the skillet several times to brown all sides of the walnuts. Turn off the heat and let them cool for a few minutes, then cut into small pieces with a knife;
4- When the water is boiling, add the noodles and 1 teaspoon of salt. Note the cooking time on the package instructions;
5- Cut the leeks into slices and set aside. Cut the garlic into very small pieces and set aside;
6- When the pasta is cooked, drain and add the raw chopped garlic plus a tablespoon of olive oil and stir well;
7- Add lemon juice and 1 tablespoon olive oil in a container like a cup. Stir and mix well with a spoon, until thickened and smooth;
7- Start to assemble the salad, arranging the leaves in a salad bowl or in individual portions on the plates. Then add the noodles, leeks, toasted walnuts and tofu. Finish with the sauce. You can add to the salad or take it to the table to be served right away. Add sea or Himalayan salt, preferably freshly ground, to taste.
Serves 2 people
English 
Português do Brasil
How delightful! I will make this recipe tomorrow. I love tofu. My sister prepares it like this…cut into pieces and soak in a ginger, garlic, soy sauce and 'sweet chilli' sauce. Yum! xoxo