BLT Pasta Salad

BLT pasta salad

PREP TIME

15 mins 

COOKING TIME

45 mins 

SERVES

2  PEOPLE
Tender pasta with a generous helping of Hellmann’s Vegan Mayo!

INGREDIENTS

  • 100 grams conchiglie pasta shells
  • 60 grams firm tofu cut into thin slices approx. 1cm squares
  • 1 tablespoon maple syrup
  • 2 teaspoons liquid smoke
  • A pinch of sea salt
  • 1 tablespoon water
  • 1 baby gem lettuce
  • 4 cherry tomatoes
  • black pepper
  • 2 tablespoons Hellmann’s® Vegan Mayo

  1. Amount per Serving
Title Amount per Serving
Energy 295.93 kcal
Protein 10.89 g
Sugar 12.96 g
Fibre 3.74 g
Fat 4.64 g
Saturated fat 2.21 g

METHOD

  1. Preheat the oven on a high heat

  2. Cook the pasta as instructed on the package. Drain and set aside to cool thoroughly

  3. Cook the tofu bacon pieces: Mix the liquid smoke, maple syrup, water and sea salt together. Coat the tofu in the mixture, leaving a little aside to baste the tofu in during cooking.

  4. Place the tofu on a lined baking tray - ensure separated

  5. Place the tray in the preheated oven for approximately 25-30 minutes. Stir halfway through and add the remainder of the liquid. Again, ensure the tofu pieces are separated to avoid them sticking together

  6. Remove them from the oven when the edges have started to crisp

  7. Take 2 tablespoons of Hellmann's Vegan Mayo and sprinkle in black pepper to taste

  8. Stir the mayo through the cooled pasta, followed by the tofu bacon and cherry tomatoes. Top with fresh, crisp lettuce