If you’ve been looking for a high protein meal prep lunch option, then let me introduce you to this Creamy Tofu Pasta Salad.
This creamy tofu pasta salad is packed with plant protein, crunchy fresh vegetables, briny olives, and golden air-fried tofu that makes this salad feel a lot more exciting than the average bowl of cold pasta. The dressing is creamy, tangy, and completely dairy-free, thanks to blended tofu and soy yogurt.
It is the kind of recipe that works ridiculously well for meal prep, easy lunches, and those days when you want something filling but cannot deal with standing in the kitchen forever.
If you’ve been looking for a high protein tofu pasta salad that tastes delicious and keeps you full, this one is for you!
Why I Absolutely LOVE This Creamy Tofu Pasta Salad
- It is high in protein thanks to tofu in both the salad and the dressing
- The air-fried tofu adds a crispy texture, and delish flavor.
- It is fully vegan so you can show off your plant-based biceps
- Great for meal prep lunches!
- You get creamy, fresh, tangy, savory, and a little spicy in every bite
- It is easy to customize with whatever vegetables you have in the fridge
What Makes This Pasta Salad High Protein?
A lot of pasta salads are basically carbs with a vinaigrette which is delicious, of course. But usually not balanced at all!
This version gets an amazing protein boost from:
- firm tofu in the salad
- blended tofu in the dressing
- soy yogurt, which adds a little extra protein and creaminess
- and did you know, pasta has protein too!
This was you eliminate the afternoon crash after a carb heavy lunch, due to the balanced nature of this dish.
Ingredients You’ll Need
For the salad
- Firm tofu, pressed and cubed
- Cooked pasta
- Large tomato, chopped
- Red onion, thinly sliced
- Cucumber, chopped
- Olives
For the tofu seasoning
- Olive oil
- Soy sauce
- Maple syrup
- Lemon juice
- Cayenne pepper
- Salt
- Black pepper
For the dressing
- Firm tofu
- Lemon juice
- Oive oil
- Soy yogurt
- Garlic powder or 1 garlic clove
- Onion powder, optional
- Salt, to taste
- Black pepper, to taste
Ingredient Notes
Tofu: You’ll use tofu twice here, which is part of the whole charm. One batch gets air-fried until golden and slightly crisp. The other gets blended into the dressing to make it creamy without needing mayo or a gallon of oil.
Pasta: Short pasta shapes like rotini, fusilli, or penne work best because they trap the dressing in all their little pasta crevices like tiny edible goblins.
Soy yogurt: Use unsweetened soy yogurt here. Sweet vanilla yogurt would take this recipe somewhere deeply confusing.
Olives: They add that salty, briny bite that keeps the salad from tasting flat. If you are olive-skeptical, you can reduce the amount or swap in capers.
How to Make Creamy Tofu Pasta Salad
1. Cook the pasta
Bring a pot of salted water to a boil and cook the 7 oz / 200 g dry pasta according to the package instructions. Drain and let it cool slightly. You should end up with about 16 oz / 450 g cooked pasta.
2. Press and cube the tofu
Press the 8 oz / 250 g firm tofu for the salad to remove excess moisture, then cut it into cubes.
3. Season the tofu
In a bowl, toss the tofu with the olive oil, soy sauce, maple syrup, lemon juice, cayenne, salt, and pepper until evenly coated. You can also add extra seasonings if you like. Tandoori masala or garam masala work really well here.
4. Air fry until golden
Air fry the tofu at 400°F / 200°C for 12 to 15 minutes, shaking the basket halfway through, until the edges are golden and lightly crisp.
5. Chop the vegetables
Chop the tomato and cucumber, thinly slice the red onion, and get the olives ready.
6. Blend the creamy tofu dressing
Add the 8 oz / 250 g tofu, lemon juice, olive oil, soy yogurt, garlic, onion powder if using, salt, and pepper to a blender or food processor. Blend until smooth and creamy. Taste and adjust the seasoning.
7. Assemble the salad
In a large bowl, combine the cooked pasta, tomato, red onion, cucumber, olives, and air-fried tofu.
8. Toss with the dressing
Pour the dressing over the salad and toss until everything is evenly coated.
9. Serve or chill
Serve right away, or chill it for about 30 minutes if you want the flavors to settle in and mingle a bit more.
Tips for the Best Creamy Tofu Pasta Salad!
- Do not overcook the pasta. Slightly firm pasta holds up much better in pasta salad.
- Press the tofu so it crisps up better in the air fryer.
- Cool the pasta slightly before mixing so the vegetables stay fresh and crisp.
- Taste the dressing before tossing. A tiny extra squeeze of lemon or pinch of salt can wake the whole thing up.
- If the salad thickens in the fridge, add a small splash of water or lemon juice before serving.
Variations and Swaps for this Salad:
Add more vegetables:
Bell peppers, spinach, arugula, corn, or cherry tomatoes all work well here.
Make it spicier:
Add more cayenne, red pepper flakes, or a spoon of harissa to the dressing.
Change the flavor profile:
Use smoked paprika and dried oregano for a more Mediterranean take, or go with garam masala or tandoori masala for a warmer, spiced version.
Use another pasta:
Whole wheat pasta, chickpea pasta, or lentil pasta can all work. Just note that the texture and protein will change a bit.
How to store this Creamy Tofu Pasta Salad?
This high protein pasta salad is great for meal prep because it holds up well in the fridge.
Store leftovers in an airtight container for up to 3 days. If it looks a little thick after chilling, stir in a splash of water, lemon juice, or a spoon of soy yogurt before serving.
Is this Salad Good for Meal Prep?
Yes, absolutely! This is one of those lunches that actually gets more flavorful after sitting for a bit. The dressing soaks into the pasta, the tofu stays satisfying, and you can portion it out ahead of time so you have something delicious and high protein to enjoy at your work/school!
Other salads from the blog that you might like!
- Crispy Smashed Potato Chaat Salad
- Roasted chickpea salad with green chutney dressing
- Deconstructed samosa salad
- Sprouted Mung Bean Salad
- Boiled Peanut Salad
- Vietnamese Inspired Noodle Salad
- Vegan Egg Salad
Creamy Tofu Pasta Salad – High Protein
Ingredients
For the salad
- 8 oz firm tofu (250 g) pressed and cubed
- 16 oz cooked pasta (450 g) 7 oz / 200 g dry pasta before cooking
- 1 large tomato chopped
- ½ red onion thinly sliced
- ½ cucumber chopped
- 1 oz olives (30 g)
For the tofu seasoning
- 1 tsp olive oil
- 1 tsp soy sauce
- 1 tsp maple syrup
- 1 tsp lemon juice
- Pinch of cayenne pepper
- Pinch of salt
- Pinch of black pepper
For the dressing
- 8 oz tofu (250 g)
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 4 tbsp soy yogurt
- ½ tsp garlic powder or 1 garlic clove
- ½ tsp onion powder optional
- Salt to taste
- Black pepper to taste
Instructions
- Bring a pot of salted water to a boil and cook the 7 oz / 200 g dry pasta according to the package instructions. Drain and let it cool slightly. You should end up with about 16 oz / 450 g cooked pasta.
- Press the 8 oz / 250 g firm tofu to remove excess moisture, then cut it into cubes.
- In a bowl, toss the tofu with the 1 tsp olive oil, 1 tsp soy sauce, 1 tsp maple syrup, 1 tsp lemon juice, cayenne, salt, and pepper until evenly coated. Feel free to add your favorite seasonings to it (I also like adding tandoori masala, or garam masala to this)
- Air fry at 400°F / 200°C for 12 to 15 minutes, shaking the basket halfway through, until the tofu is lightly crisp and golden around the edges.
- Chop the tomato and cucumber, thinly slice the red onion, and prepare the olives.
- Add the 8 oz / 250 g tofu, lemon juice, olive oil, soy yogurt, garlic, onion powder if using, salt, and pepper to a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning if needed.
- In a large bowl, combine the cooked pasta, chopped tomato, red onion, cucumber, olives, and air-fried tofu.
- Pour the dressing over the salad and toss until everything is well coated.
- Serve right away, or chill for 30 minutes if you want the flavors to settle in and get extra delicious.
Leave a Reply