Cool Pasta Salads/ Pasta and Noodles/ Tofu Recipes: Easy and Versatile/ Tofu, Tempeh, and Seitan/ Vegan Recipes

Pasta and Tofu Salad

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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.

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

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  • Reply
    December 11, 2013 at 1:03 pm

    Oh my goodness… this recipe was delicious!!! it is a keeper. Thank you for posting ^.^

    • Reply
      December 11, 2013 at 1:29 pm

      So glad you enjoyed it!

  • Reply
    June 19, 2014 at 9:43 pm

    I tried this recipie tonight. I omitted the celery; I am not a fan of raw celery. I added instead, capers, artichoke hearts and sundried tomatoes. Instead of mustard I added the leftover sauce from the baked tofu teriyaki.
    Very yummy! Even my picky children ate it. Thank you for the wonderful dinner!

    • Reply
      June 19, 2014 at 10:02 pm

      That’s so great, Jami! There are so many ways to vary this recipe, and I love your version. Thanks for sharing.

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