Get the Recipe: 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.
Ingredients
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
Instructions
- 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.
Notes
Cold pasta salads often taste better after left overnight in the fridge in an airtight container. It stays good in the fridge for up to 3 days in total.
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