Pasta and Tofu Salad

This simple pasta salad is reminiscent of a retro favorite, tuna-noodle salad, with baked or firm herbed tofu standing in. It’s a pasta salad that’s welcome all year round, not just during summer months. In addition, once you have your noodles cooked, this takes hardly more time to make for lunch than a sandwich, and packs up really well as a portable lunch. Serve with cherry tomatoes and carrot sticks (or baby carrots) on the side. Photos by Rachael Braun.

Serves: 6

• 8 ounces pasta, any small shape (twists or small shells work well;
  of course, you can use your favorite gluten-free pasta, too)
• 8-ounce package baked tofu, 8 ounces extra-firm herb-flavored
  tofu, or homemade Baked Tofu Teriyaki, finely diced
• 2 large celery stalks, finely diced
• 1/3 cup chopped black olives
• 2 scallions, green parts only, thinly sliced, optional
• 1/2 cup vegan mayonnaise or Cashew Cream
• 1 teaspoon yellow mustard
• Salt and freshly ground pepper to taste

Cook the pasta according to package directions until al dente. Rinse under cold running water until the pasta cools. Drain and transfer to a serving container.

Combine the pasta with the remaining ingredients and toss well. Cover and refrigerate until needed or serve at once.

Nutrition Information: 
Per serving: 291 calories; 17g fat; 10.2g protein;  359mg sodium;  20.7g carbs;  2.1g fiber;

• Here are lots more easy tofu recipes.
• Here are more pasta salad recipes.