Vegan Tofu, Cashew and Pasta Salad
Posted by Gia
Cayenne Pepper, Raw Cashews, Salt And Pepper, Garlic Powder, Fusilli Pasta, Parsley, Maple Syrup, Olive Oil, Dijon Mustard, Balsamic Vinegar, Soy Sauce, Red Bell Pepper, Yellow Bell Pepper, Red Onion, Cilantro, Firm Tofu
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Vegan Tofu, Cashew and Pasta Salad Recipe
This vegan tofu, cashew, and pasta salad is a light and healthy meal that can be enjoyed at any time of day. It's high in protein and fiber thanks to the tofu and cashews, and the colorful vegetables make it a visual feast.
Ingredients
- 1/4 teaspoon cayenne pepper
- 1 cup raw cashews, roughly chopped
- Season with salt and pepper to taste
- 1 teaspoon garlic powder
- fusilli pasta, 8 oz
- 1/4 cup chopped fresh parsley
- 2 tbsp maple syrup
- 1/4 cup olive oil
- 1 tablespoon dijon mustard
- 2 tbsp balsamic vinegar
- 2 tbsp soy sauce
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1 block of firm tofu, pressed and cubed
Time Needed
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Instructions
- Cook the fusilli pasta until al dente according to package directions.
- Rinse with cold water after draining.
- While the pasta is cooking, whisk together the olive oil, balsamic vinegar, soy sauce, maple syrup, Dijon mustard, garlic powder, cayenne pepper, salt, and pepper in a large mixing bowl.
- To the dressing, add the cooked pasta, cubed tofu, chopped cashews, diced bell peppers, sliced red onion, cilantro, and parsley.
- Toss everything together until everything is well combined.
- Salad can be served chilled or at room temperature.
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