This Vegan “Tuna” Pasta Salad is my veganized version of my favorite Tuna Pasta Salad. It’s a delicious and protein-rich 30-minute dinner.
You know how some families have favorite recipes that have been passed down from generation to generation? 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 because I’ve been missing it. It’s so easy to make and great for a quick last-minute dinner.
Vegan Tuna Salad Recipe Ingredients
- Pasta – This recipe calls for a pound of pasta. Use your favorite type!
- Tofu – I used 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.
- Vegetables – I chopped celery, carrot, and red onion.
- Mayonnaise – I used vegan mayo.
- Nori flakes – I blended up some sushi roll paper.
- Salt and pepper – To taste. I also love topping mine with liquid aminos!
- Nutritional yeast
How To Make This “Tuna” Pasta Salad
- Cook pasta according to package directions. Drain the 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.
Recipe Tips and Thoughts
- This recipe is vegan and can be made gluten-free with gluten-free noodles.
- It may sound a little weird, but for the “tuna” flavor, I used nori flakes (the stuff rolled around sushi), and the taste was surprisingly 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 well if you have leftovers.
- I love making a huge batch and then eating it for lunch all week as well 🙂
- If you’re not using baked tofu, I 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.
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Pasta Salad Recipes?
Lemony Parmesan Spring Pasta Salad
Tahini Balsamic Pasta Salad with Arugula
Healthy Greek Pasta Salad with Kohlrabi Noodles
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Vegan “Tuna” Pasta Salad
- Total Time: 22 minutes
- Yield: 4-6 1x
Description
A veganized version of my favorite tuna pasta salad!
Ingredients
- 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
Instructions
- 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.
Notes
*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.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Dinner, Vegan, Vegetarian
So so good! I’m glad I found this recipe again. I lost it and tried to recreate it from memory. The nori is the secret… thank you!
Thank you so much, Venesa!! I’m glad you were able to find it again! 🙂