Vegan Macaroni Salad (no mayo!)

This vegan macaroni salad is so easy to make! With tofu ‘feta’ and lots of fresh vegetables, it’s ideal for a summer dinner or a hearty side dish for your next cookout. Super flavorful and meal prep-friendly, too!

Recipe

Equipment

• Small mixing bowl
• Saucepan
• Large mixing bowl or salad bowl

Ingredients

• 10 oz extra-firm tofu cubed
• 2 tbsp tamari
• 1 tbsp dried basil
• 1 tbsp dried thyme
• 2 tbsp apple cider vinegar
• 8 oz macaroni
• 1 large red bell pepper diced
• 1 large green bell pepper diced
• 1 cup diced tomatoes
• 1 cup diced cucumber
• 1 cup chopped cilantro
• 1 large red onion
• 2 tbsp olive oil
• ½ tsp salt
• 1 tbsp balsamic glaze
• 1 tbsp maple syrup
• 2 tbsp nutritional yeast
• ½ lemon juice of
• 1 tbsp capers
• ¼ cup pumpkin seeds

Instructions

• Add the tofu, tamari, dried basil and dried thyme to a mixing bowl. Stir together well, then marinade for 30 minutes (preferably overnight for best results).
• Cook the macaroni according to packaging instructions.
• Drain and rinse the macaroni, then transfer it to a large mixing bowl together with the red bell pepper, green bell pepper, tomatoes, cucumber, cilantro, red onion, olive oil, salt, balsamic glaze, maple syrup, nutritional yeast and lemon juice. Stir together well.
• Add the tofu together with the marinade and stir together once more.
• Serve immediately with the capers and pumpkin seeds.

Nutrition