Warm salad with pasta, potatoes, and tofu

Warm pasta salad with potatoes and tofu: A comforting recipe for chilly days

Regardless of the season, some dishes have the power to bring us warmth and comfort. The warm pasta salad with potatoes and tofu is an excellent choice for cool days, combining simple yet flavorful ingredients in a way that will delight your taste buds. This recipe is not only easy to make but can also be adapted to your preferences, making it a versatile dish.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4

Ingredients:
- 600 g small white potatoes, for boiling with skin
- 300 g plain tofu
- 200 g short pasta (shells)
- 1 red onion
- Salt and pepper, to taste
- Olive oil, to taste
- 1/2 bunch fresh parsley
- 3 tablespoons sunflower oil
- Garlic, vinegar, lemon juice (optional, for extra flavor)

Preparation:

1. Boiling the potatoes: Start by washing the potatoes well under cold running water. Place them in a pot with water and add a pinch of salt. Let them boil for about 30 minutes. You can check if they are cooked through by testing with a fork; if it goes in easily, they are done. Once boiled, drain the water and let them cool slightly.

2. Preparing the tofu: In the meantime, cut the tofu into small cubes. In a skillet, heat the sunflower oil over medium heat. Add the tofu cubes and fry until golden and crispy on the outside, about 5-7 minutes. Once ready, remove the tofu onto a paper towel to absorb excess oil.

3. Preparing the onion: Peel the onion and chop it finely. In a bowl, rub the onion with a pinch of salt and a tablespoon of olive oil. This step will make it sweeter and more aromatic.

4. Boiling the pasta: In another pot, bring water to a boil. When the water is boiling, add a pinch of salt and the short pasta. Cook according to the package instructions (usually between 8-10 minutes). After cooking, drain and rinse under cold running water to stop the cooking process.

5. Assembling the salad: In a large bowl, add the rubbed onion, fried tofu cubes, diced potatoes (after they have cooled), and drained pasta. Mix the ingredients well to combine harmoniously. Adjust the taste with salt, pepper, olive oil, and if desired, add lemon juice or vinegar for an extra tang.

6. Serving: Pour the salad onto a platter and garnish with finely chopped fresh parsley. Mix well to distribute the parsley evenly. Serving can be simple, but you can also add sauces like mustard, mayonnaise, or tomatoes for extra flavor.

Practical tips:
- Tofu variations: You can experiment with smoked or marinated tofu, which will add a distinct note to your salad.
- Additions: Consider adding roasted vegetables, such as bell peppers or zucchini, to enrich the texture and flavor.
- Nutrition: This salad is rich in protein due to the tofu and provides complex carbohydrates from the pasta and potatoes, making it a balanced meal. A serving of salad has about 450 calories, depending on the oil used.

Personal story:
I fondly remember the days when, after a walk on the damp autumn trails, I would return home and prepare this warm salad. The aroma of boiled potatoes and fried tofu filled my home with a comforting sensation. Often, I served it alongside a cup of hot tea, creating a perfect moment of indulgence.

Frequently asked questions:
- Can I replace the tofu with another ingredient? Of course! You can use feta cheese or even cooked chicken breast, depending on your preferences.
- Is the salad good the next day? Yes! You can store it in the refrigerator and enjoy it cold or gently reheat it in the oven or microwave.

This warm pasta salad with potatoes and tofu is not only a nourishing meal but also a dish that brings joy and comfort. Whether you serve it for lunch or dinner, it is a perfect choice to warm you up on chilly days. Enjoy!