Get the Recipe: Vegan Macaroni Salad Without Mayo
This vegan macaroni salad without mayo is ideal for a refreshing, summer side dish. With balsamic tofu and a tangy, subtly sweet dressing, it's also super easy to make in around 35 minutes.
Ingredients
- 10 oz extra-firm tofu, cubed
- 2 tbsp tamari
- 1 tbsp dried basil
- 1 tbsp dried thyme
- 2 tbsp apple cider vinegar
- 8 oz macaroni
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1 cup diced tomatoes
- 1 cup diced cucumber
- 1 cup chopped cilantro
- 1 large red onion
- 2 tbsp olive oil
- 1/2 tsp salt
- 1 tbsp balsamic glaze
- 1 tbsp maple syrup
- 2 tbsp nutritional yeast
- 1/2 lemon, juice of
- 1 tbsp capers
- 1/4 cup pumpkin seeds
Equipment
- Small mixing bowl
- Saucepan
- Large mixing bowl or salad bowl
Instructions
- Add the tofu, tamari, dried basil and dried thyme to a mixing bowl. Stir together well, then marinade for 30 minutes (preferably overnight for best results).
- Cook the macaroni according to packaging instructions.
- Drain and rinse the macaroni, then transfer it to a large mixing bowl together with the red bell pepper, green bell pepper, tomatoes, cucumber, cilantro, red onion, olive oil, salt, balsamic glaze, maple syrup, nutritional yeast and lemon juice. Stir together well.
- Add the tofu together with the marinade and stir together once more.
- Serve immediately with the capers and pumpkin seeds.
Video
Notes
- This macaroni salad keeps well in the fridge for up to 5 days in an airtight container.
- Add any other vegetables of your choice. For instance, zucchini, carrots and cabbage also work well in this salad.
- You can replace the capers with chopped pickles or olives.
Calories: 431kcal, Carbohydrates: 64g, Protein: 19g, Fat: 12g, Saturated Fat: 2g, Trans Fat: 1g, Sodium: 912mg, Potassium: 810mg, Fiber: 7g, Sugar: 12g, Vitamin A: 1852IU, Vitamin C: 103mg, Calcium: 129mg, Iron: 6mg