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Tofu & Tempeh

Tofu Pasta Salad

This salad can be adapted seasonally and to taste – use quantities as required and use the recipe as a starting point for your own version.


Tofu, diced
Mushrooms, diced
Broccoli, diced (can use stems only and reserve the florets for another dish)
Italian Herbs, soaked in a little water before adding
Soy Sauce (for colour and flavour)

  1. Stir fry the tofu, mushrooms and broccoli in sunflower oil til well browned.
  2. Remove the vegetables from the pan and place into a large bowl.
  3. Add the olives, tomatoes, and dried herbs.
  4. Mix well, then add a few splashes of soy sauce and vinegar.