A veganized version of my favorite Tuna Pasta Salad! A delicious 30 minute dinner!
You know how some families have favorite recipes that have been passed down from generations? Well, in our family we have this amazing salsa from my dad and tuna pasta salad from my mom. I feel like that might sound kinda strange, but her tuna pasta salad is the best!
My mom makes it, my sister makes it and both my husband and I make it. I love it so much that I wanted to make a vegetarian version of it because I’ve been missing it. It’s so easy to make and great for a quick last minute dinner.
It may sound a little weird but for the “tuna” flavor I just used some nori flakes (the stuff rolled around sushi) and the taste was surprisingly pretty spot on! If you’re not really into that you can always skip them and the pasta salad will still taste good, it just won’t give it that tuna taste!
This meal is great for a quick and easy dinner that also holds up really well if you have leftovers. I love making a huge batch and then eating it for lunch all week as wellPrint
A veganized version of my favorite tuna pasta salad!
- 1 lb your favorite pasta
- 2 1/2 cups crumbled extra firm tofu, I like to use a homemade or store-bought baked tofu so it has some nice flavor*
- 3/4 cup chopped celery
- 3/4 cup grated carrot
- 1/2 cup chopped red onion
- 3/4 cup vegan mayo
- 2 tablespoons nori flakes (I just blended up some sushi roll paper)
- Salt and pepper, to taste (I also love topping mine with liquid aminos!)
- 2 teaspoons nutritional yeast
- Cook pasta according to package directions. Drain pasta and let cool for about 10 minutes.
- While pasta is cooking, add the remaining ingredients to a large bowl and mix until combined.
- Add the cooled pasta and mix again. Season with salt and pepper to taste.
*If you’re not using baked tofu, I would recommend cubing up the tofu and sautéing it with a little olive oil and soy sauce until it gets browned and crispy. Then crumble it up and add it in.