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Tofu pasta salad

Robin, Knead to Cook
Prep Time 8 mins
Cook Time 7 mins
Total Time 15 mins
Course Main Course, Salad, Side Dish
Cuisine American, Italian
Servings 12


  • 1 very large mixing bowl
  • 1 pot for boiling pasta
  • 1 strainer



  • 1/3 cup Balsamic vinegar
  • 1/2 cup Olive or Avocado Oil
  • 2 tbl Good quality mustard/Dijon
  • 4-6 cloves garlic minced
  • 1 box Lentil pasta (smaller pasta shape)
  • 1 block Wildwood extra firm tofu cubed into bite sized pieces
  • 1 can black beans rinsed and drained
  • 3 carrots sliced into bite sized pieces
  • 1/2 red onion diced
  • 1 cup sugar snap peas sliced lengthwise and halved
  • 1/2 cup frozen edamame shelled
  • 1/2 cup frozen corn
  • 1 bell pepper (any color) diced
  • 1 tsp red pepper flakes
  • Salt and Pepper to taste
  • Optional: Added grape tomatoes, fresh basil and chives when plating.



  • Into your large mixing bowl, add your balsamic, garlic, mustard and olive oil. Whisk to combine.
  • Boil and cook your pasta according to package directions. Once cooked, drain and run cold water over the noodles to stop the cooking and cool the noodles. Allow to drain.
  • Add all of your prepped veggies and black beans to your bowl.
  • Add cubed tofu.
  • Toss to coat everything.
  • Add your drained and cooled noodles and stir to combine as well.
  • Add red pepper flakes, black beans and S&P to taste. Stir. Taste and adjust seasoning.
Keyword beans, gluten free, mug cake, vegan mug cake, vegan, vegan protein, fiber, pasta, pasta salad, protein, summer recipe, tofu