Vegan Curry Pasta Salad

IMG_1856Vegan Curry Pasta Salad

Ingredients

Tofu (1/2 A Package)

Pasta (Your Choice Of Noodle, Maybe 8 to 16 Ounces)

Frozen Peas (Maybe 3/4 Cup)

Curry (Tablespoon Or So)

Olive Oil (Table Spoon)

Olives (Maybe 1 Dozen)

Peanuts (1/2 Cup Or So)

Dried Dill (Maybe 4 Sprinkles)

Vegenaise (6 To 10 Tablespoons/Your Discretion)

Mustard (Tablespoon Or So)

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Preparation

  1. Boil Water For Pasta
  2. Cut Tofu In Cubes & Cook In The Olive Oil (Maybe 10 Minutes)
  3. Cut Olives In Half
  4. Cool Pasta (Run Pasta Under Cool Water In Strainer Once It’s Cooked)
  5. Mix All Ingredients

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Wola

Use As Much Vegenaise, Mustard & Curry As Fits Your Taste

Enjoy!

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Let Us Know What You Think/How It Cames Out

Either Here, Email Us @ jamescooksvegan@yahoo.com or Tweet Us @JCooksVegan

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2 Responses to “Vegan Curry Pasta Salad”

  1. Great recipe! Have you tried adding some capers? Also some sunflower seeds and crushed garlic, but fried in the absence of oil… Mjummi

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