Vegan Pasta “Tuna” Salad (aka “Tofuna”)

Vegan pasta “tuna” salad, made with baked tofu or plant-based tuna, brings a nostalgic classic into the 21st century. In this recipe more veggies have been added to a family favorite. Incorporating cucumber, celery, cabbage, scallion, and parsley, it’s a great warm-weather main dish.

This is an updated version of my mom’s pasta, tuna, celery, and mayo salad that she made during the summer months. Much later, I updated it to use baked tofu instead of tuna for my own family.

Tips for serving Vegan Pasta “Tuna” Salad

• Complete the meal: Serve this substantial cold dish side-by-side with a simple cold bean dish (Super-Quick Two-Bean Salad goes very well) and/or fresh corn and summer tomatoes.
• A good choice for potlucks and other gatherings: This recipe makes a big portion, so it’s a good choice for potlucks and last-minute company.
• Take it to work or school: Leftovers make a great container lunch, and even an offbeat and filling breakfast.

Photos by Hannah Kaminsky, BittersweetBlog.com

Explore more …

• Easy tofu recipes 
• Vegan pasta salads to enjoy all year round
• Hearty vegan main dish salads
• Ways to use baked tofu
• Salsa Pasta Salad with Avocado, Corn, and Peppers

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Yield: 6 to 8

Vegan Pasta "Tuna" Salad

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Incorporating cucumber, celery, cabbage, scallion, and parsley, this vegan pasta tuna salad (aka "tofuna") is a great warm-weather main dish. 

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 10 to 12 ounces pasta, any short shape
• 7- to 8-ounce package baked tofu, diced small
• 3 large celery stalks, diced
• 1/2 medium cucumber, diced
• 2 cups thinly sliced green cabbage
• 2 scallions, thinly sliced
• 1/4 cup chopped fresh parsley
• 1/2 cup vegan mayonnaise, or more, as desired
• Juice of 1/2 to 1 lime or lemon, to taste
• 1 tablespoon white or red wine vinegar
• 1 to 2 teaspoons Italian seasoning blend, to taste
• Salt and freshly ground black pepper, to taste

Instructions

1. Cook the pasta according to package directions until al dente, then drain. Rinse under cool running water until it stops steaming, then drain well again.
2. Combine all the ingredients except the salt and pepper and toss together until completely mixed.
3. Taste first, then season with salt and pepper and toss again.

See lots more plant-forward salads & sides.