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. Now, even more veggies have been added to this 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.

Or, you can use any of the plant-based tuna alternatives that are making their way onto store shelves. Good Catch® and Sophie’s Kitchen® are two excellent brands. See more info on these and other companies in Plant-Based Seafood Alternatives You Need to Try. 

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.

Explore more …

• Easy tofu recipes 
• Vegan pasta salads to enjoy all year round
• Vegan “seafood” recipes
• Hearty vegan main dish salads
• Ways to use baked tofu

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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

• 1 pound pasta, any short shape
• 8-ounce package baked tofu, finely diced, or 6 to 8 ounces plant-based tuna, flaked
• 3 large celery stalks, diced
• 1/2 medium cucumber, diced
• 1 to 2 cups thinly sliced 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.

Notes

Variation: If you'd like, you can use one of the plant-based tuna alternatives that are making their way onto the market, such as Good Catch® Plant-Based Tuna. You'll need two to three 3.3-ounce pouches for this recipe.

If you like this pasta salad, you might also enjoy …

Salsa Pasta Salad with Avocado, Corn, and Peppers

See lots more easy vegan recipes and salads & sides.