Cold & Creamy Vegan Pasta Salad with Mayo, Tofu & Veggies
This cold, creamy, and easy vegan pasta salad is sure to be a hit at any bbq! A dairy-free tasty salad made with mayo, tofu, dill pickles, and more veggies.
Ingredients
- 500 g pasta e.g. fusilli
- 200 g peas frozen
- 285 g corn kernes from a can, drained weight
- 1 bell pepper green, yellow, orange or red - whichever color you prefer
- 200 g smoked tofu
- 200 g dill pickles (gherkins)
- 1 red onion
Dressing
- 200 g vegan mayo
- 200 g vegan (soy) yoghurt, unsweetened
- 10 tbsp liquid from the pickles pickle juice
- 1 tbsp mustard
- 1 tsp sweet paprika powder
- Fresh chives to taste, or other herbs such as parsley or dill, a mixture is also welcome
- 1.5 tsp kala namak *) for the egg taste or alternatively regular salt
- some freshly ground black pepper
Instructions
- Cook the pasta in salted water according to package instructions until al dente.
- Meanwhile, place the peas and drained corn in a bowl.
- Then cut the remaining vegetables (bell pepper, pickles, and onion) and the tofu into small cubes (cut the onion smaller than the rest)
- Now mix together all the ingredients for the dressing.
- Drain the cooked pasta and rinse briefly with cold water.
- Mix the pasta with the vegetables, tofu, and dressing and store in the fridge until ready to serve.
Video
Notes
- 4 to 5 portions (as a main dish)
- The peas can also be canned or jarred. I prefer to use the frozen ones as I think they are the crunchiest and freshest. Yes, you don't have to cook them beforehand, you can use them frozen right away.
You can also replace the paprika powder with e.g. a mild curry powder.
Nutrition
Serving: 1 portionCalories: 987kcalCarbohydrates: 129gProtein: 27gFat: 39gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 2546mgPotassium: 627mgFiber: 11gSugar: 15gVitamin A: 1695IUVitamin C: 68mgCalcium: 182mgIron: 4mg