This TLT Pasta Salad has quickly become a favourite of mine to make during the warmer months. Nice and light and full of flavour it’s the perfect summer side dish because as soon as it hits a certain temperature cooking in a hot kitchen is one of the last things anyone wants to be doing. It pairs great with burgers or almost anything you take off the grill and stores well for lunch leftovers for the next few days. It’s kind of amazing all around so make sure you pin this recipe for future reference, it’ll be a hit at your next backyard BBQ.
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TLT Pasta Salad is a great vegetarian alternative to BLT pasta salad and can easily be made vegan with a few quick swaps. If you want to meal prep you can make the tofu pieces and cook the pasta ahead of time so all you have to do come dinner is toss everything together.
The tofu pieces are savory and crispy giving them nice texture for the salad. The recipe makes more tofu then you’re going to need, so add what you want and store the rest to snack as is (trust me, it’s that good), or to add to other salads over the week.
As lettuce can easily wilt you want to make sure both the cooked pasta and tofu pieces have cooled down before mixing together for the salad. It’ll likely taste fine at the meal, but it won’t store well for leftovers.
TLT Pasta Salad (Tofu Vegetarian Pasta Salad)
The perfect summer BBQ side dish
- 1 block extra firm tofu
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/8 cup nutritional yeast
- 500 g (1 lb) rotini pasta cooked and cooled
- 1 cup tomatoes diced
- 1 cup green leaf lettuce chopped
- 1 cup cheddar cheese cubed
- salt & pepper to taste
- 3 tbsp mayo
- 1 tbsp mustard
- 1 tsp apple cider vinegar
- salt & pepper to taste
Preheat oven to 425 and cook the pasta on your stove top if you haven't already.
Mix soy sauce, olive oil, garlic powder and nutritional yeast together at the bottom of a medium sized mixing bowl.
Crumble the tofu (1 inchish pieces) into the bowl and mix until the pieces are well coated
Transfer to a parchment lined baking sheet and bake for 20 minutes flipping once halfway through. Let cool before adding to the salad.
This makes a lot of tofu, but it's unrealistic to say cook just half a block. I add what I want to the salad and store the rest in an airtight container to snack on as is or add to other salads.
Mix all of the dressing ingredients together and set aside.
Mix all of the salad ingredients, tofu and dressing together in a large bowl. Serve and enjoy!
That’s it, nice and easy and super delicious. If you try this recipe make sure to share on social media tagging @JannineMacKinnon for a chance to be featured.