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| INGREDIENTS | SERVES 6 | SERVES 12 | SERVES 24 |
|---|---|---|---|
| Pasta (dry) | 250g | 500g | 1000g |
| Extra firm tofu, cut into small cubes | 350g | 700g | 1400g |
| Paprika | 1/2 tbsp | 1 tbsp | 2 tbsp |
| Cumin | 1 tsp | 2 tsp | 4 tsp |
| Coriander | 1 tsp | 2 tsp | 4 tsp |
| Tomatoes, diced | 1/2 cup | 1 cup | 2 cups |
| Cucumber, diced | 1/2 medium | 1 medium | 2 medium |
| Celery, diced | 2 stalks | 4 stalks | 8 stalks |
| Red onion, finely sliced | 1/4 medium | 1/2 medium | 1 medium |
| Capsicum, diced | 1/2 medium | 1 medium | 2 medium |
| Fresh mint, torn into small pieces | 2 tbsp | 4 tbsp | 8 tbsp |
| Spinach, roughly chopped | 1 cup | 2 cups | 4 cups |
For dressing |
| Reduced-fat Greek yoghurt | 1/2 cup | 1 cup | 2 cups |
| Fresh herbs, finely diced | 1/2 cup | 1 cup | 2 cups |
| Garlic, peeled and crushed | 1 clove | 2 cloves | 4 cloves |
| Salt and pepper (to taste) |
Method
- Fill a saucepan with water and put it over medium heat. When the water is boiling add the pasta and cook until just cooked (al dente) as per instructions on the packet. Then drain and rinse the pasta under cold water and set aside.
- Preheat the oven to 180°C.
- Place the cubed tofu in a bowl and add the paprika, cumin and coriander. Stir until the tofu is evenly coated.
- Place the tofu onto a baking tray and bake in the oven for 10 to 12 minutes, until evenly browned.
- Set aside to cool.
- In a small bowl, add the yoghurt, herbs and garlic and stir to combine. If you have a food processor, combine all ingredients and process until smooth. Season with salt and pepper to taste.
- Place the tofu in a bowl and add the prepared vegetables, mint and cooked pasta.
- Pour over the dressing and stir well to combine. Season with salt and pepper to taste.
