Cold Spaghetti Salad With Balsamic Tofu

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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