Cold Spaghetti Salad With Balsamic Tofu Recipe
By Earth of Maria
🔪Prep Time: 35 mins
7 oz firm tofu, cubed
1/4 cup tamari
1/4 cup balsamic vinegar
2 tbsp agave nectar
2 tsp dried basil
1 tbsp paprika
1/2 cup tahini
1/4 cup soy yoghurt
juice of 1 lemon , plus more if too thick
1 tsp garlic granules
1/4 cup plant milk
14 oz gluten-free spaghetti
1 medium red onion, chopped
10 cherry tomatoes, halved
1/2 large cucumber, diced
1 large green bell pepper, diced
2 cups spinach, chopped
10 pitted green olives, halved
Himalayan pink salt, to taste
1Prepare the tofu. Add the tofu, tamari, balsamic vinegar, maple syrup, dried basil and paprika to a mixing bowl. Stir together, and set aside to marinade for at least 30 minutes.
2Meanwhile, cook the spaghetti according to packaging instructions.
3Prepare the sauce by whisking together the tahini, soy yoghurt, lemon juice, garlic granules and plant based milk.
4Add the spaghetti to the sauce together with the red onion, cherry tomatoes, cucumber, bell pepper, spinach and olives. Toss together really well, seasoning to taste with salt and pepper.
5Add the tofu on top of the salad and leave to chill in the fridge for at least 10-15 minutes before serving.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.