Ingredients

Ingredients (use vegan versions):

try colored curly-q pasta
broccoli
onion
2 roma tomatoes
tofu
olives
salad green
pesto: miso, oil, garlic and
salad dressing: miso, tahinni, garlic and hot chili oil. Just mix.

Directions:

Boil some pasta and reserve.

Chop onion and broccoli, including stalks and fry in oil with chopped garlic. Cube some tofu and add to frying pan. Stir fry on medium high for 15-20 minutes until the volume has reduced considerably. For extra flavor, dilute a few teaspoons of liquid smoke in some water and pour over mixture and stir well.

Meanwhile, mix pesto, 2 finely chopped roma tomatoes and a handful of kalamata olives (pits still in) in a bowl. Dress a heap of salad greens in an other bowl with the thick salad dressing, which clings to the greens way better than any runny kind of dressing. In the first bowl with the pesto, add the cooked pasta and the vegetables and toss well to coat with the pesto. Put the pesto mixture on top of the dressed salad greens and do NOT toss. Just make sure the salad greens are visible beside the pasta mixture.

I really love this salad.

Serves: lots

Preparation time: not long