Cold Spaghetti Salad With Balsamic Tofu
Summer BBQ coming up? Bring along this vibrant cold spaghetti salad and enjoy in the sunshine. Served with aromatic balsamic tofu and a healthy tahini dressing, it's packed full of both flavour and ingredients that will make you thrive. Mealprep and lunchbox friendly - just as tasty when stored in an airtight container and eaten the next day!
Prep Time 5 minutes
Cook Time 15 minutes
Chilling time 15 minutes
Total Time 20 minutes
- 7 oz firm tofu
- 4 tbsp tamari
- 4 tbsp balsamic vinegar
- 2 tsp dried basil
- 1 large sweet potato finely chopped
- 1 medium red onion chopped
- 4 tbsp agave nectar
- 1 tbsp paprika
- Himalayan pink salt to taste
- 14 oz gluten-free spaghetti
- 5 large vine tomatoes diced
- 1/2 large cucumber diced
- 2 cups mixed greens of choice
- 1 large green bell pepper diced
- 10 pitted green olives halved
For the dressing:
- 8 tbsp tahini
- 4 tbsp soy yoghurt
- juice of 1 lemon plus more if too thick
- 2 large garlic cloves
- 4 tbsp plant milk
Preheat a conventional oven to 200 degrees C/392 F. Squeeze any excess liquid out of the tofu and combine with the soy sauce, balsamic vinegar and dried basil, setting aside to marinade for up to 30 minutes.
Coat the sweet potato and red onion in the agave nectar, paprika and Himalayan salt, roasting in the oven for up to 15 minutes, until the sweet potato is golden brown and the onions are crispy.
Start cooking the spaghetti according to packaging instructions - this usually takes 10-15 minutes.
Meanwhile, prepare the dressing by simply combining the tahini, soy yoghurt, lemon juice, garlic cloves and plant milk.
Drain and rinse the pasta with cold water. Combine with the dressing, vine tomatoes, cucumber, mixed greens and green pepper, leaving to chill in the fridge for 15 minutes.
Combine with the tofu and olives, serving immediately or leaving in the fridge for longer.