Vegan Tikka Masala Pasta Salad

For the salad:

• 4 ounces farfalle or other pasta cooked according to package instructions
• 1 large tomato thinly sliced or chopped
• 1/2 green bell pepper thinly sliced
• 1/2 cup red onion chopped
• 6 to 7 ounces 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
• 1/4 cup chopped cilantro

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
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garam masala less or more to preference
• 1 teaspoon ground coriander
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 3/4 teaspoon Kashmiri chili powder or paprika less or more to preference
• 1/4 teaspoon cayenne omit for less heat
• 1/2 teaspoon dried fenugreek leaves or use 1/4 teaspoon ground mustard
• Optional: 1/2 cup to 1/4 cup of chickpeas