Tikka Masala Pasta Salad

veganricha.com

Sherry

subheading: For the salad:

4 ounces ( 113.4 g) farfalle or other pasta cooked according to package instructions

1 large tomato thinly sliced or chopped

½ green bell pepper thinly sliced

½ cup red onion chopped

6 to 7 ounces ( 170.1 g) of firm or extra firm tofu chopped or made into thin slices or rectangles

3 to 4 tablespoons chopped pecans or other crunchy additions such as pumpkin seeds or hemp seeds or walnuts

¼ cup chopped cilantro

subheading: For the dressing:

2.5 tablespoons tomato paste

2 tablespoons non-dairy yogurt or use non dairy cream option such as coconut cream or cashew cream or blended up tofu

1 tablespoon lime juice

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon garam masala less or more to preference

1 teaspoon ground coriander

½ teaspoon garlic powder

¼ teaspoon onion powder

¾ teaspoon Kashmiri chili powder or paprika less or more to preference

¼ teaspoon cayenne omit for less heat

½ teaspoon dried fenugreek leaves or use ¼ teaspoon ground mustard

Optional: ½ cup to ¼ cup of chickpeas

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