Best 2 Tofu Pasta Salad Recipes

**Tofu Pasta Salad: A Refreshing and Protein-Packed Meal**

Tofu pasta salad is a delightful dish that combines the goodness of protein-rich tofu, flavorful pasta, and an array of fresh vegetables, creating a symphony of textures and flavors. It's an excellent option for vegetarians and vegans, and it's also a great way to incorporate more plant-based protein into your diet. With its vibrant colors and refreshing taste, this salad is perfect for summer gatherings, picnics, or as a light and healthy lunch or dinner. This tofu pasta salad is not only delicious but also incredibly versatile. It can be customized with different types of pasta, vegetables, and dressings to suit your personal preferences.

**Explore a Collection of Tofu Pasta Salad Recipes:**

1. **Classic Tofu Pasta Salad:** This timeless recipe features firm tofu, cooked pasta, colorful vegetables like cherry tomatoes, cucumbers, and bell peppers, and a tangy dressing made with olive oil, lemon juice, and herbs.

2. **Mediterranean Tofu Pasta Salad:** Inspired by the vibrant flavors of the Mediterranean, this salad incorporates sun-dried tomatoes, Kalamata olives, artichoke hearts, and a zesty dressing infused with oregano and basil.

3. **Thai Tofu Pasta Salad:** Experience the bold and aromatic flavors of Thailand in this salad, which includes crunchy peanuts, red chili peppers, and a sweet and spicy dressing made with tamarind paste, fish sauce, and lime juice.

4. **Avocado Pesto Tofu Pasta Salad:** Indulge in a creamy and flavorful salad with ripe avocados, fresh basil, pine nuts, and a homemade pesto dressing. Roasted cherry tomatoes add a burst of sweetness to balance the richness of the avocado and pesto.

5. **Caprese Tofu Pasta Salad:** Inspired by the classic Italian Caprese salad, this recipe combines fresh mozzarella cheese, juicy cherry tomatoes, and fragrant basil with tofu and pasta. A drizzle of olive oil and balsamic glaze completes this delightful salad.

These tofu pasta salad recipes offer a range of options to suit various tastes and dietary preferences. They're easy to make, packed with flavor, and perfect for meal prep or on-the-go lunches. Enjoy the versatility and deliciousness of tofu pasta salad in all its forms!

Let's cook with our recipes!

SPINACH AND TOFU SALAD

Spinach and Tofu Salad image

Here's a spinach salad that takes cues from Japan and is hearty enough to be a main course. Try to find crisp, medium curly-leaf spinach, which will hold up when dressed. (Baby spinach leaves will surely wilt.) Other sturdy greens - such as mizuna, curly endive or Napa cabbage - can stand in for spinach, or you can combine several kinds of greens.

Provided by David Tanis

Categories dinner, lunch, salads and dressings, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 24

Ingredients

1/2 pound firm tofu
1/4 cup soy sauce
1 tablespoon toasted sesame oil
1 tablespoon rice wine vinegar
1 tablespoon sake
1 tablespoon brown sugar
1 teaspoon grated ginger
Pinch of cayenne
8 ounces medium spinach leaves
2 tablespoons lime or lemon juice
2 teaspoons brown sugar
1 tablespoon toasted sesame oil
3 tablespoons vegetable oil
1 tablespoon soy sauce
2 tablespoons white or red miso
1/2 teaspoon grated garlic (from about 2 to 3 cloves)
1 teaspoon grated ginger (from a peeled 1-inch piece)
1 cup chopped cucumber
1 cup thinly sliced daikon radish
1 cup frozen edamame, thawed
1 teaspoon sesame seeds
2 tablespoons pumpkin seeds
2 tablespoons roasted peanuts
Pinch of kosher salt or flaky sea salt

Steps:

Heat oven to 375 degrees. Slice tofu into 1-inch-by-2-inch pieces about 1/4-inch thick and place in a deep bowl or on a platter.
Make the marinade: In a medium bowl, whisk together soy sauce, sesame oil, vinegar, sake, brown sugar, ginger and cayenne. Pour marinade over tofu slices to coat well. Leave in marinade for at least 15 minutes. (You may marinate the tofu up to 24 hours in advance.)
While the tofu marinates, pick over spinach leaves and remove any tough stems. Swish the spinach in a deep bowl of cold water. Lift leaves from water into a colander. If you see any sand in the water, repeat up to 3 times, using fresh water each time. Drain well and dry spinach, then wrap in a kitchen towel and refrigerate until ready to use. (You may wash the spinach up to 24 hours in advance.)
Make the dressing: In a small bowl, whisk together lime juice, brown sugar, sesame oil, vegetable oil, soy sauce, miso, garlic and ginger.
Line a baking sheet with parchment paper, and arrange the tofu pieces in a single layer. Spoon remaining marinade over tofu. Bake, uncovered, for 15 to 20 minutes, until slightly crisped. Remove and leave at room temperature.
To make the salad, arrange spinach in a low, wide salad bowl or on a deep platter. Scatter cucumber, daikon and edamame over spinach, then sprinkle with sesame seeds, pumpkin seeds and peanuts. Tuck slices of tofu here and there.
Sprinkle a pinch of salt over everything, then drizzle salad with dressing and serve.

TUNA SOUVLAKI PASTA SALAD

Tuna Souvlaki Pasta Salad image

A non-traditional dinner-style pasta salad for those favoring a vinaigrette dressing. Keep some minty gum handy for afterwards!

Provided by JARRIE

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 5h10m

Yield 8

Number Of Ingredients 12

Ingredients

½ red onion, cut into bite-size pieces
4 cups ice water, or as needed
1 (8 ounce) package tri-color rotini pasta
1 (5 ounce) can light tuna in water, drained and flaked
2 stalks celery, cut into bite-size pieces
½ cup roasted red peppers, drained and chopped
¼ cup smoked sun-dried tomatoes
¼ cup crumbled feta cheese
1 sprig parsley, stemmed and leaves minced
4 leaves fresh basil, rolled and very thinly sliced
2 teaspoons capers
1 cup Greek vinaigrette salad dressing

Steps:

Soak red onion in a bowl of ice water in refrigerator to remove strong taste, at least 30 minutes. Drain and rinse.
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water.
Mix onion, pasta, tuna, celery, roasted red peppers, sun-dried tomatoes, feta cheese, parsley, basil, capers, and Greek dressing together in a large bowl. Allow to marinate in refrigerator, 4 hours to overnight.

Nutrition Facts : Calories 247.8 calories, Carbohydrate 24.9 g, Cholesterol 8.9 mg, Fat 12.7 g, Fiber 1.6 g, Protein 9 g, SaturatedFat 2.3 g, Sodium 482.1 mg, Sugar 3.1 g

Tips:

Choose the right tofu: For a firm texture, use extra firm or super firm tofu. For a softer texture, use medium firm tofu.
Press the tofu: Pressing the tofu removes excess moisture, which helps the tofu absorb the marinade and makes it less likely to fall apart.
Marinate the tofu: Marinating the tofu adds flavor and helps it stay moist. You can use a variety of marinades, such as a simple olive oil and lemon juice marinade, or a more complex marinade with herbs, spices, and other flavorings.
Cook the tofu: Tofu can be cooked in a variety of ways, such as pan-frying, baking, or grilling. Be careful not to overcook the tofu, or it will become tough.
Add the tofu to the pasta salad: Once the tofu is cooked, let it cool slightly before adding it to the pasta salad. This will help prevent the tofu from breaking apart.

Conclusion:

Tofu pasta salad is a delicious and healthy dish that can be enjoyed for lunch, dinner, or a snack. It is a great way to use up leftover tofu, and it is also a good source of protein, fiber, and vitamins. With a variety of different recipes to choose from, you are sure to find a tofu pasta salad that you will love.