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🥗 Farfalle Salad with Vegetable Strips

601 kcal · 30 min · 4 servings

Farfalle Salad with Vegetable Strips Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a large pot with about 5 liters of water and add salt.
  2. 2. Bring the water to a boil.
  3. 3. Add the farfalle pasta to the boiling water.
  4. 4. Cook the pasta for about 10 minutes until al dente (firm to the bite).
  5. 5. Drain the pasta in a colander.
  6. 6. Let the pasta drain well.
  7. 7. Thoroughly wash the carrots and the zucchini.
  8. 8. Cut off the ends of the carrots and zucchini.
  9. 9. Slice the carrots and zucchini into thin strips using a vegetable peeler.
  10. 10. Cut the tofu into cubes.
  11. 11. Wash the basil.
  12. 12. Shake the basil dry.
  13. 13. Pluck the basil leaves from the stems.
  14. 14. Chop the basil leaves roughly.
  15. 15. Wash the lemon.
  16. 16. Finely grate about 1 teaspoon of lemon zest.
  17. 17. Cut the lemon in half.
  18. 18. Squeeze the juice from the lemon.
  19. 19. Place the tofu in a bowl.
  20. 20. Season the tofu with salt.
  21. 21. Season the tofu with pepper.
  22. 22. Season the tofu with sweet paprika.
  23. 23. Mix the spices well with the tofu.
  24. 24. Add oil to a pan.
  25. 25. Heat the oil over high heat.
  26. 26. Fry the tofu in the pan for about 4 minutes.
  27. 27. Place the crème fraîche in a cup.
  28. 28. Add the chopped basil to the crème fraîche.
  29. 29. Add the honey to the crème fraîche.
  30. 30. Add the lemon juice to the crème fraîche.
  31. 31. Season the sauce with salt.
  32. 32. Season the sauce with pepper.
  33. 33. Mix the sauce well.
  34. 34. Taste the sauce.
  35. 35. Place the drained farfalle pasta back in the pot.
  36. 36. Add the carrot strips to the pasta.
  37. 37. Add the zucchini strips to the pasta.
  38. 38. Add the fried tofu to the pasta.
  39. 39. Mix all ingredients well.
  40. 40. Add olive oil to the salad.
  41. 41. Add the remaining lemon juice to the salad.
  42. 42. Add the lemon zest to the salad.
  43. 43. Season the salad with salt.
  44. 44. Season the salad with pepper.
  45. 45. Season the salad to taste.
  46. 46. Serve the salad with the basil dip.
  47. 47. Enjoy your meal!

Nutrition per serving