Cold Spaghetti Salad With Balsamic Tofu
This vegan cold spaghetti salad with balsamic tofu is ideal for potlucks, BBQs and parties as a side dish or main course. Also a fantastic plant based meal prep option - it's even tastier the next day! Gluten-free and oil-free.
- 7 oz firm tofu cubed
- 1/4 cup tamari
- 1/4 cup balsamic vinegar
- 2 tbsp agave nectar
- 2 tsp dried basil
- 1 tbsp paprika
- 1/2 cup tahini
- 1/4 cup soy yoghurt
- juice of 1 lemon plus more if too thick
- 1 tsp garlic granules
- 1/4 cup plant milk
Other salad ingredients
- 14 oz gluten-free spaghetti
- 1 medium red onion chopped
- 10 cherry tomatoes halved
- 1/2 large cucumber diced
- 1 large green bell pepper diced
- 2 cups spinach chopped
- 10 pitted green olives halved
- Himalayan pink salt to taste
Prepare the tofu. Add the tofu, tamari, balsamic vinegar, maple syrup, dried basil and paprika to a mixing bowl. Stir together, and set aside to marinade for at least 30 minutes.
Meanwhile, cook the spaghetti according to packaging instructions.
Prepare the sauce by whisking together the tahini, soy yoghurt, lemon juice, garlic granules and plant based milk.
Add the spaghetti to the sauce together with the red onion, cherry tomatoes, cucumber, bell pepper, spinach and olives. Toss together really well, seasoning to taste with salt and pepper.
Add the tofu on top of the salad and leave to chill in the fridge for at least 10-15 minutes before serving.
Calories: 687kcal | Carbohydrates: 103g | Protein: 23g | Fat: 23g | Saturated Fat: 4g | Sodium: 1280mg | Potassium: 592mg | Fiber: 7g | Sugar: 15g | Vitamin A: 2743IU | Vitamin C: 51mg | Calcium: 207mg | Iron: 6mg