Vegan pasta salad for hot days

Ingredients for 5 servings:

• 250 g spiral noodles
• 1 cucumber(s)
• 1 bell pepper(s), red
• 1 bell pepper(s), orange
• 150 g smoked tofu
• 30 g sunflower seeds
• 1 tsp rosemary
• n. B. Paprika powder, sweet
• e.g. Paprika powder, hot
• e.g. white wine vinegar
• e.g. rapeseed oil
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Bring a large pot of water to a boil, add a pinch of salt, and add the noodles to the boiling water. Boil for about 10 minutes, then drain. Meanwhile, peel the cucumber and cut into small pieces. Wash, deseed, and dice the bell peppers. Place the noodles in a salad bowl along with the cucumber and bell pepper pieces. Cut the smoked tofu into bite-sized pieces and toss them in a little oil with sweet and hot paprika powder, a pinch of salt, and black pepper. Next, roast the sunflower seeds in a pan until golden brown and add them to the other ingredients. Add the marinated smoked tofu to the hot pan and fry thoroughly. While still hot, add it to the salad bowl, mix with the other ingredients, and let it steep. Finely grind the rosemary in a mortar and pestle and add it. Finally, season with a little white wine vinegar and, if desired, salt and pepper.