Pasta salad with smoked tofu, spinach and peppers

Ingredients for 4 servings:

• 250 g pasta, vegan (tube pasta)
• salt water
• 200 g smoked tofu
• 200 g peppers, pickled from the jar
• 200 g spinach (frozen)
• 2 tbsp olive oil
• 1 tsp oregano
• 1 clove(s) garlic
• 1 shallot(s)
• 1 tsp sweet paprika powder
• 1 tsp chili powder
• 1 pinch(s) of sugar
• 4 tbsp white wine vinegar
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 25 minutes

vegan

Put the spinach out in advance or defrost it in the microwave. Squeeze out the excess water. Cook the pasta in salted water according to the package instructions. Finely dice the shallot and place it in the sieve for the pasta. Drain the pasta water over the diced shallots. In a bowl, mix the vinegar, oil, and sugar. Press the garlic clove into the mixture. Add the still-warm pasta and shallots to the bowl and fold into the dressing. Cut the tofu into cubes with sides measuring approx. 1 cm, and finely dice the bell pepper. Add to the pasta along with the spinach and oregano and mix everything together. Season with salt and pepper. Chill for a few hours before serving.