John Myers
Ingredients for 4 servings:
- 300 g pasta (wholemeal pasta)
- 400 g tofu, firm and smoked
- 4 bulbs of fennel (800g)
- 1 pineapple (approx. 800g peeled)
- 50 g walnuts
- 12 tbsp Aceto balsamico, white
- 8 tbsp oil (walnut oil)
- Salt
- herbal salt
- Pepper, white
- 1 tsp curry powder
- oil
Instructions
Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 8 minutes; Total time approx. 1 hour 43 minutes
with tofu, fennel and pineapple
Cook the noodles with the salt, oil, and curry powder until al dente, then rinse in cold water and set aside. In the meantime, finely chop the tofu and finely slice the fennel. Chop the fresh fennel greens, if desired, and reserve them for garnishing the salad. Cut the pineapple into small pieces and roughly chop the walnuts. Mix the tofu, fennel, pineapple, and walnuts in a large bowl. For the dressing, mix the vinegar, herb salt (don’t skimp!), pepper, and walnut oil in a bowl. Pour the dressing over the salad (tofu mixture) and mix well. Then stir the cooled noodles into the salad and let it sit for at least an hour, stirring occasionally. Sprinkle with the fennel greens before serving.
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