Farfalle-salad with chickpeas and pierced tofu
Well, today I finally managed to post something hearty again. Of course we have lunch every day, but I don't like to post unphotogenic dishes, besides I try to offer always something "special". Today the little special thing is the pierced tofu.
For about 3 servings:
about 4 cups Farfalle (or any other pasta you like) (300gr)
a can of chickpeas (or dried ones, soaked over night in salty water)(400gr)
a bunch of parsley
2 tablespoons Pesto Rosso
4 dried tomatoes in oil
1-2 vine tomatoes
3-4 tablespoons olive oil
1 teaspoon fruit vinegar
salt, pepper, chilli
1 cup tofu (firm but soft)(200gr)
6 small pickles
2 tablespoons mustard
6 tablespoons soya sauce
Cook the pasta in salted water like mentioned on the packing, drain the chickpeas and wash them.
Dice the tomatoes (fresh and dried ones) and onions and mix them with oil, vinegar, Pesto Rosso, some chili and minced parsley to a delicious vinaigrette.
Sprinkle the vinaigrette across the pasta and chickpeas and season to taste with salt and pepper.
Cut the tofu into fine slices and marinate them inside the soya sauce, drain 'em afterwards.
Slice the pickles, too. Spread some mustard on every slice of tofu and put the pickles on top. Convolve the slices and fix them with toothpicks. Marinate the rolls once more in soya sauce and bake them at low heat in some oil.
Arrange the salad with some herbs and serve it with the pierced tofu.