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BLT Pasta Salad


PREP TIME
COOKING TIME
SERVES
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
METHOD
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Preheat the oven on a high heat
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Cook the pasta as instructed on the package. Drain and set aside to cool thoroughly
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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.
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Place the tofu on a lined baking tray - ensure separated
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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
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Remove them from the oven when the edges have started to crisp
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Take 2 tablespoons of Hellmann's Vegan Mayo and sprinkle in black pepper to taste
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Stir the mayo through the cooled pasta, followed by the tofu bacon and cherry tomatoes. Top with fresh, crisp lettuce
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