Loaded ceasar salad jars

Protein breakdown: Tofu: 49.5g Pasta: 28g Cashus: 8.8g Nooch: 12g Chickpeas: 17g Total: 115g / 3 = 38g

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Step 1

Start by soaking the cashus and preheating your oven to 200°C

Step 2

Press as much water as you can out of the tofu, break it apart into small chunks and add to a mixing bowl with the oil, spices, salt and pepper. Toss to coat, then sprinkle the cornstarch and toss again until each piece is well coated. Add to a baking tray and bake until golden (20-25 minutes)

Step 3

Drain, rinse and dry the chickpeas. Add them to another large baking tray with the garlic, olive oil, salt, pepper and toss to coat. Bake for 15-20 minute, until they start to pop and turn a darker colour.

Step 4

Cook the pasta for one minute less than the cooking instructions, in plenty of salty water.

Step 5

In a small blender, whiz up the ingredients for the ceasar sauce. Season to taste

Step 6

Layer up the jars, sauce, then pasta, then tofu, then salad leaves, then chickpeas, then seeds, then lemon wedge