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Cold spaghetti salad with balsamic tofu vegan

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.
Course Main Course, Side Dish
Cuisine Vegan
Keyword BBQ, easy, pasta, salad, spaghetti, Tahini, Tofu, Vegetables
Prep Time 35 minutes
Chilling time 15 minutes
Total Time 50 minutes
Servings 4
Calories 687kcal


Balsamic tofu

  • 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

Tahini dressing

  • 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