Tofu nuggets, pasta salad - to make lettuce boats

So, I understand, tofu is very good for you - and it's also very reasonably priced (from the right place).  But, it can be so bland ...really so,so, so bland.  So I had a scout about on the interweb - and a look at what was in the fridge, and this is what I came up with.  They were very nice - but I say "nice" because with the flavours behind them, without the tofu the mixture would have been hugely flavoured (over flavoured realy) - the tofu pulls it all down several notches.  So what you get is a crunchy "nugget" with a silky velvety, pleasant mouthful inside.  Served with (gluten free) pasta salad, home made mayonnaise (http://kitchenfairies.blogspot.co.uk/2014/05/veggie-paella-and-salad.html) and gem lettuce "boats" to scoop it all into.

Tofu nuggets

1 red onion
1 leek
Garlic
1 red pepper
mushrooms
sun dried tomatoes
chili flakes
cashew nuts
herbs
firm tofu
polenta
olive oil

1.  Saute onion and leek in olive oil until a bit soft.
2.  Add red pepper, mushrooms, crushed garlic, tomatoes and chili flakes and cook for a few minutes.  Leave to cool.
3.  In a food processor blitz tofu, vegetable mixture, a handful of cashew nuts and a fistful of herbs (parsley, oregano, marjoram).
4.  When blitzed, put in the fridge to solidify a bit (it wont change much unless you stick an egg in).
5. Take spoons of mixture and coat in polenta.
6.  Fry for 1-2 minutes on each side (I am sure deep frying for 2 minutes would be great).
7.  Drain on kitchen roll.

Pasta Salad

1 red onion
sweet corn
olive oil
pasta (gluten free pasta twists)
cherry tomatoes
gherkins

1.  Chop red onion and chuck in sweetcorn and good glug of oil.
2.  Meanwhile cook pasta according to packet instructions.
3.  Drain pasta and throw into onion, sweetcorn and oil - toss about so that all pasta has a film of oil on it.
4.  When cold add cherry tomatoes, shopped into halves/quarters - and chopped gherkins.

Serve with gem lettuce leaves.

Scoff.