CREAMY TOFU PASTA SALAD (Healthy, High-Protein & Oil-Free)
Extracreamy, extra filling, and protein-packed, this tofu pasta salad uses chickpea pasta and chickpeas for serious staying power. Holds beautifully in the fridgeand is a crowd-pleaser — even for non-plant-based eaters.
Equipment
- 1 Blender/Food processor
- 1 large pot
Ingredients
Pasta
- 1 box Chickpea Cavatappi Pasta (8 oz / 227 g, or any other protein pasta)
- Salted water for cooking
Creamy Tofu Sauce
- 12 oz firm or silken tofu (340 g)
- ¼ cup unsweetened plant-based milk (60 ml)
- 2 Tbsp lemon juice
- 1 Tbsp Dijon mustard
- 1–2 cloves garlic (or ½ tsp garlic powder)
- ½ tsp onion powder
- Salt & black pepper (to taste)
Salad Add-Ins
- 1 can chickpeas (15 oz / 425 g chickpeas, drained and rinsed)
- 1 cup steamed broccoli florets
- ½ cup peas
- ¼ cup red onion (finely diced, optional)
- Fresh herbs (parsley or dill, optional)
Instructions
- Cook the Pasta: Cook chickpea pasta in well-salted water according to package directions. Drain and rinse briefly with cool water to stop cooking.
- Blend the Sauce: Add tofu, plant milk, lemon juice, Dijon, garlic, onion powder, salt, and pepper to a blender. Blend until completely smooth and creamy.
- Prepare the Chickpeas & Veggies: Rinse and drain chickpeas well. Steam broccoli until just tender. Thaw peas if frozen.
- Assemble the Salad: In a large bowl, combine pasta, chickpeas, vegetables, and creamy tofu sauce. Toss gently until evenly coated.
- Chill & Serve: Chill for at least 30 minutes for the best flavor, or serve at room temperature.
Notes
- Chickpea pasta firms up as it chills — perfect for pasta salads.
- Rinsing chickpeas well prevents excess moisture.
- Use silken tofu for a lighter sauce or firm tofu for a thicker, mayo-like texture.
- Creamy tofu sauce can be stored in an airtight container in the fridge for up to 3–4 days; stir well before using.