This vegan protein-packed pasta salad is a filling and flavorful dinner or lunch recipe. It’s easily transportable, which makes it perfect for bringing to potlucks, picnics, and barbecues. Give this a try if you’re looking for plant-based meal ideas, like these chickpea dumplings, which are another yummy option.
Ingredients and Substitutions
Extra firm tofu, silken tofu, and chickpeas add plenty of plant-based protein to this pasta salad. You can substitute soft tofu instead of silken tofu if you prefer.
I used regular wheat pasta this time, but you can use any type of pasta you like in this dish. To boost the protein content even more, choose a high protein variety such as chickpea pasta or lentil pasta.
I love the combination of tomatoes, bell peppers, and red onions in this dish, but you can substitute any type of vegetables you prefer.
How to Make High Protein Vegan Pasta Salad
Begin cooking the pasta according to the instructions on the package. When 5 minutes of cooking time remain, add the chopped extra firm tofu to the boiling water with the pasta. Be sure to turn up the heat to keep the water boiling after adding the tofu.
When the pasta has finished cooking, drain the pasta and tofu, then transfer them to a large mixing bowl.
Add the chopped tomatoes, chopped bell peppers, finely chopped red onions, and rinsed and drained chickpeas to the mixing bowl. Next you’ll add the silken tofu, lemon juice, nutritional yeast, cold water, extra virgin olive oil, salt, pepper, onion powder, garlic powder, and dried oregano to a blender, then blend until smooth.
Add the blended tofu mixture to the mixing bowl, then mix until everything is evenly coated.
Garnish with finely chopped chives before serving, if desired.
High Protein Vegan Pasta Salad With Tofu and Chickpeas
Equipment
- Large mixing bowl
Ingredients
- 3/4 pound raw pasta (to increase the protein content even more, use a protein pasta such as chickpea pasta or lentil pasta)
- 1 1/2 cups chopped extra firm tofu
- 1 1/2 cups chopped tomatoes
- 1 cup chopped bell peppers
- 1/2 cup finely chopped red onions
- 1 1/2 cups drained and rinsed canned chickpeas (or substitute cooked dried chickpeas)
- 1 1/2 cups silken tofu (or substitute soft tofu)
- the juice of 1 medium lemon
- 1/4 cup nutritional yeast
- 2 tablespoons cold water
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Optional garnish: finely chopped chives
Instructions
- Begin cooking 3/4 pound raw pasta according to the instructions on the package.
- When 5 minutes of cooking time remain, add 1 1/2 cups chopped extra firm tofu to the boiling water with the pasta. Be sure to turn up the heat to keep the water boiling after adding the tofu.
- When the pasta has finished cooking, drain the pasta and tofu, then transfer them to a large mixing bowl.
- Add 1 1/2 cups chopped tomatoes, 1 cup chopped bell peppers, 1/2 cup finely chopped red onions, and 1 1/2 cups drained and rinsed canned chickpeas to the mixing bowl.
- Add 1 1/2 cups silken tofu, the juice of 1 medium lemon, 1/4 cup nutritional yeast, 2 tablespoons cold water, 1 tablespoon extra virgin olive oil, 1 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried oregano to a blender, then blend until smooth.
- Add the blended tofu mixture to the mixing bowl, then mix until everything is evenly coated.
- Garnish with finely chopped chives before serving, if desired.
Notes
- Store in an airtight container in the fridge for up to three days.
Nutrition
Did You Try This Recipe?
Let me know how it turned out in the comments!
