Strawberry Balsamic Tofu Pasta Salad
As the warm weather settles in, there’s nothing better than this Strawberry Balsamic Tofu Pasta Salad with vibrant, juicy strawberries, marinated balsamic tofu, fresh spinach & basil, and creamy feta cheese. Enjoy this as a side dish for a picnic, BBQ, or weeknight main dinner!
This vegan pasta salad is the ultimate spring and summer salad for a plant-based diet (and omnivores will be impressed). It’s great to meal prep ahead of time and enjoy the next day for a lunch, side dish, or even as a dinner itself.
If you love pasta make sure to check out one of my favorite Pesto Orzo Salad, Red Lentil Pasta Salad , Vegan Sundried Tomato Pasta, or Miso Peanut Noodles!
Find more amazing summer BBQ and picnic recipes including salads, entrees, desserts, and more!
Ingredients
- Extra-firm tofu: This type of tofu works best because it has a firm texture that hold wells in a pasta salad.
- Rotini pasta: One of my favorite types of pasta for pasta salad! You can substitute with another kinda like farfalle or fusilli.
- Strawberries: I love how juicy strawberries instantly make a dish more vibrant and summery!
- Cherry tomatoes: I love the sweetness of cherry tomatoes. You can also use grape tomatoes.
- Spinach: Fresh spinach works best but can be substituted with kale or arugula.
- Fresh Basil: This compliments the strawberry and balsamic flavors perfectly. Strawberry & basil are like a match made in heaven- right??
- Vegan Feta Cheese: I love vegan feta in this recipe because it provides a saltiness and creaminess to balance the sweet flavors of the strawberries, tomatoes, and balsamic.
Marinade ingredients:
- Olive oil: A high quality extra-virgin olive oil creates the best marinade.
- Balsamic vinegar: I use a classic balsamic vinegar in this recipe but you could also try a flavored balsamic like fig or raspberry.
- Maple syrup: Just a touch of maple syrup adds a caramelized sweet flavor.
- Salt & Black pepper: Because all sauces need a little salt! Black pepper is a great companion to balsamic.
Substitutions & Variations
Rotini pasta → Sub for another pasta shape. For more fiber and protein try whole wheat pasta or chickpea pasta. Use gluten-free pasta if needed
Add more veggies → This tofu pasta salad is so versatile! Add in crunchy veggies like diced red bell pepper or cucumbers or more mediterranean flavors like artichoke hearts, kalamata olives, and sundried tomatoes.
For a cheesy flavor → add some nutritional yeast
Equipment
- Tofu press (optional)
- Baking sheet with parchment paper
- Large mixing bowl
- Small bowl
- Medium pot
Instructions
Step 1: If you have not yet pressed your tofu, do it first to remove the excess water. Use a tofu press or wrap the tofu in paper towels and place heavy objects on top for 15-30 minutes.
Preheat oven to 425 F.
Cut pressed tofu into small cubes (~1/2 inch). In a resealable plastic bag add tofu cubes with cornstarch and garlic powder. Gently shake until combined.
Step 2: Spread cubed tofu evenly onto parchment lined baking sheet. Bake for 20 minutes, shaking halfway. While it’s cooking, start the next steps.
Start to boil a large pot of salted water and prepare your pasta to package instructions. Cook pasta to al dente.
Step 3: Whisk together your marinade.
Step 4: In a large bowl combine cooked tofu cubes. Pour half of balsamic mixture and gently stir to combine.
Step 5: Combine your ingredients for your tofu pasta salad: cooked pasta, marinated tofu cubes, strawberries, spinach, basil and the rest of the balsamic vinaigrette.
Step 6: Sprinkle the top with feta crumbles. Enjoy warm or chill in the fridge for 1-2 hours.
Storage
Store this tofu pasta salad in an airtight container for up to 5 days.
Al dente pasta, which means pasta that is cooked so it is still firm to the bite but not hard or crunchy, is recommended for pasta salad because it helps the pasta retain its shape and texture when combined with other ingredients.
It also helps so it doesn’t get soggy days after the pasta salad is cooked.
There are many types of pasta for pasta salad. The best pasta shapes are those that can hold dressings well including: rotini, fusilli, penne, farfalle, and orzo.
To prevent your pasta salad from going bad too quickly, follow these tips:
1. Add the dressing only to the part your are eating. This can help prevent it from getting soggy too quickly.
2. Cook your pasta al dente so it doesn’t get mushy as it sits.
3. Add acidic ingredients like lemon to help prevent bacterial growth.
4. Store pasta salad in an airtight container.
Either! Although pasta salads are usually enjoyed chilled, you can try it warm too.
Pro Tips
- Let it marinate. If you have extra time, let the tofu marinate for an hour to develop more flavor before combining it with the pasta and other ingredients.
- This tofu pasta salad tastes best chilled. If you have time, let it chill for 1-2 hours before eating.
Try out these other summer dinner ideas:
Looking for more delish lunch ideas? Try out this Smoky Tempeh Sandwich with melted gouda, refreshing Chickpea Salad with lemon, Dill Pickle Pasta Salad or Quinoa Chickpea Salad!
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Strawberry Balsamic Tofu Pasta Salad
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Ingredients
- 1 block extra firm tofu drained and pressed
- 2 tbsp cornstarch
- 1 tsp garlic powder
- 1/4 tsp salt
- 8 oz rotini pasta or pasta of choice
- 1.5 cup strawberries halved
- 1/2 cup cherry tomatoes halved
- 1 cups fresh spinach
- 1/3 cup fresh basil chopped
- 1/3 cup vegan feta crumbled
Balsamic Marinade
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1/2 tsp salt
- 2 tbsp maple syrup
- 1/2 tsp garlic powder
- 1/4 tsp fresh black pepper
Instructions
- Preheat oven to 425 F.
- Cube tofu: Cut pressed tofu into small cubes (~1/2 inch). In a resealable plastic bag add tofu cubes with cornstarch and garlic powder. Gently shake until combined.1 block extra firm tofu, 2 tbsp cornstarch, 1 tsp garlic powder, 1/4 tsp salt
- Bake tofu: Spread cubed tofu evenly onto parchment lined baking sheet. Bake for 20 minutes, shaking or flipping halfway. While it's cooking, start the next steps.
- Cook pasta: Start to boil a large pot of salted water and prepare your pasta to package instructions. Cook pasta to al dente.8 oz rotini pasta
- Make the marinade: Whisk together your marinade ingredients.1/4 cup balsamic vinegar, 1/4 cup extra virgin olive oil, 1/2 tsp salt, 2 tbsp maple syrup, 1/2 tsp garlic powder, 1/4 tsp fresh black pepper
- Marinate the tofu: In a large bowl combine cooked tofu cubes. Pour HALF of balsamic mixture and gently stir to combine.
- Combine your tofu: Combine your ingredients for your tofu pasta salad: cooked pasta, marinated tofu cubes and strawberries, spinach, basil and the rest of the balsamic vinaigrette.1.5 cup strawberries, 1/2 cup cherry tomatoes, 1 cups fresh spinach, 1/3 cup fresh basil
- Enjoy! Sprinkle the top with feta crumbles. Taste test and add more salt and pepper as desired. Enjoy warm or chill in the fridge for 1-2 hours.1/3 cup vegan feta
Notes
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- Let it marinate. If you have extra time, let the tofu marinate for an hour to develop more flavor before combining it with the pasta and other ingredients.
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- Chill out. This tofu pasta salad tastes best chilled. If you have time, let it chill for 1-2 hours before eating.
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- Be a little salty if you want. Taste your pasta salad and salt appropriately.
Tried it last night, and the flavors were super refreshing! I baked the tofu for another 3 minutes cuz I like mine a little crispy on the outside. Thanks for sharing this!
Was a bit sceptical but I have added that to my menu for work lunch and I was pleasantly surprised! The balsamic flavour worked pretty good with strawberries
Yes I love the balsamic and strawberry combination! This is also great because it’s high protein!