BLT Pasta Salad

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Tender pasta with a generous helping of Hellmann’s Vegan Mayo and black pepper, topped with tofu bacon, shredded iceberg lettuce and ripe cherry tomatoes! Recipe and imagery development courtesy of Life_by_Ms_Lewis
  • 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

Nutritional information

 

Amount per serving

Energy (kcal)

342kcal

Energy (kJ)

1433kJ

Protein (g)

9.9g

Carbohydrate incl. fibre (g)

47.6g

Carbohydrate excl. fibre (g)

44.8g

Sugar (g)

10.1g

Fibre (g)

3.4g

Fat (g)

12.5g

Saturated fat (g)

2.0g

Unsaturated fat (g)

10.1g

Monounsaturated fat (g)

0.5g

Polyunsaturated fat (g)

0.9g

Trans fat (g)

0.1g

Cholesterol (mg)

0mg

Sodium (mg)

213mg

Salt (g)

0.53g

Vitamin A (IU)

4900IU

Vitamin C (mg)

6.7mg

Calcium (mg)

103mg

Iron (mg)

1.77mg

Potassium (mg)

388mg

  • 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