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Tahini pasta salad

This salad makes a perfect lunch or dinner, is easy to make, yet so satisfying! It will also make a great addition to your summer barbeques!

Vegan, nut free, gluten free | Serves 2 | MAIN

*Use gluten free pasta



  • 200g wholewheat fusilli pasta
  • 1 tablespoon of olive oil
  • Salt
  • 2 tablespoons of sweet corn
  • 3 sun-dried tomatoes, chopped
  • 1 tablespoon of capers
  • A handful of red cabbage, chopped
  • 1 spring onion, chopped
  • A handful of fresh coriander, chopped


  • 200g firm tofu
  • 1 tablespoon olive oil
  • Salt and pepper
  • Pinch of oregano and garlic granules
  • 1 tablespoon of smoked liquid

Tahini-yogurt sauce:

  • 3 tablespoons plant-based yogurt (I used koko Greek style)
  • 1 teaspoon tahini
  • 1 teaspoon juice of a caper jar
  • 1/2 teaspoon Dijon mustard
  • 1 small clove of garlic
  • Juice of half lemon
  • Salt and pepper
  • Pinch of chili flakes and dried oregano
  • Fresh dill, handful



1.Cut the tofu in bit size cubes and add all the tofu ingredients.

2.Combine well and bake in a preheated oven at 180°C for 20 minutes, turning half way through.

3.While the tofu is baking, cook your pasta according to the package instructions.

4.Continue by prepping all your veggies.

5.In a small bowl add all the ingredients for the sauce and combine well. Taste and adjust the seasoning to your preference if needed.

6.Once the pasta is cooked, drain it and add some olive oil to avoid them from sticking with each other.

7.Once the tofu is cooked, mix everything in a large bowl.

Happy cooking everyone!

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