Tomato farfalle salad with olives and basil tofu

Ingredients for 3 servings:

• 250 g farfalle, e.g. B. Barilla No. 65
• 250 g cherry tomatoes (Cherry Roma tomatoes)
• 200 g tofu (basil tofu from Taifun, Tukan)
• 100 g black olives, dry-pickled
• 60 g arugula
• 4 tbsp olive oil, robusto
• 2 tbsp Crema di Balsamic vinegar
• Salt
• spice(s) as desired

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegetarian and Mediterranean

Chop the olives into pieces. Halve the tomatoes. Dice the tofu and fry in a little hot olive oil in a non-stick pan until lightly browned. Once the tofu has cooled slightly, mix everything together. Wash and drain the arugula. Cook the pasta until al dente and immediately after draining, toss it with the tomatoes, tofu, and olives. This prevents the pasta from becoming sticky. Chop the drained arugula into small pieces, but only add it to the other ingredients once the pasta has completely cooled. Otherwise, it will become translucent and mushy. Toss the salad with olive oil, balsamic vinegar, and any other desired seasonings.