Description
A veganized version of my favorite tuna pasta salad!
Ingredients
Scale
- 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