Smoky Tofu Pasta Salad
I am super excited to share this Smoky Tofu Pasta Salad recipe with you today! I’m sure you know this, but my recipes are not set up with props in a light box or taken to an office the next day. They are me cooking for real in my kitchen, and we eat everything I make. This summery pasta salad is a perfect example of a dinner I made up on the fly that turned out so great I had to share a recipe. If I have a hunch that a recipe might turn out, I take lots of notes. Sometimes they get trashed. Not this one!
When I started cooking I wasn’t sure if I was going to make a hot pasta dish or a cool pasta salad. Although this recipe could go either way, I like it as a chilled pasta salad the best. And it’s perfect for picnic season!
The dressing is super creamy thanks to Greek yogurt. There’s no mayo involved. Fat comes from olive oil, but a little healthy fat goes a long way here. I used herby Twin Oaks tofu, but you could use plain tofu, or chicken, or shrimp, or salmon and all would be great!! Just use the same cooking technique to keep the flavors on par.
Fusilli is one of my favorite pasta shapes, especially for pasta salads. I used whole wheat pasta for max nutrition.
Leafy greens came in the form of fresh spinach from our farmer’s market, but baby spinach or even chopped kale would work fine here too. The hot pasta helps wilt the greens just a bit.
I’m planning to make this dressing for a regular salad soon. Yogurt-based dressings are my new favorite!
And don’t forget the fresh basil!! It’s a key ingredient that brings the sweet taste of summertime.
Smoky Tofu Pasta Salad
Ingredients
- 4 cups dry fusilli about half a box
- 1 pound extra firm tofu
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 3 cups chopped spinach
- 1 cup sliced cherry tomatoes
- 3 tbsp fresh basil chiffonade
- For the dressing
- 1/3 cup greek yogurt
- 2 tbsp olive oil
- 1/4 tsp smoked paprika
- 1 tsp Dijon mustard
- 3 pinches kosher salt
Instructions
- Cook pasta according to directions and drain.
- Meanwhile, cube tofu and toss with 1 tsp smoked paprika
- Heat a large skillet to medium high and add 2 tbsp of olive oil. Saute tofu on all four sides until crispy golden brown, about 5-7 minutes. Remove from heat and set aside.
- Wash and chop spinach into thin strips.
- Slice tomatoes.
- Make dressing in a large mixing bowl, whisking to combine.
- Add spinach and tomatoes to dressing and toss.
- Add hot pasta to dressing and toss.
- Add tofu and toss.
- Finally, chiffonade basil and toss.
- Season with more salt and some black pepper if necessary.
- Serve slightly warm or chilled the next day.
Happy picnicking!
Alice Kim @ Full-time Foodist says
It really looks like the perfect summer dinner! I love recipes that combine all the ingredients to come together into one simple dish. Carb check, protein check, healthy fat check, vegetables check!
Melissa says
Wow, what a unique recipe! I love all the ingredients and cannot wait to try and recreate it!
Andrea Johnson says
This looks great, can’t wait to try it out!
Erin @ Her Heartland Soul says
Oh my yum! This looks so good!!
Lisa says
This look delicious!
And, I just love, love, love your kitchen. You mentioned no formal house tour and I can understand wanting to keep your space private..just throwing it out there that it would be awesome to see the whole house!
Miss Polkadot says
Despite not being a huge fan of tofu – my non-vegetarian family is more so than me ;)! – this sounds like a great simple yet flavourful salad. I agree fresh basil (or any kind of fresh herb in general) makes all the difference in cooking!
mary @ minutes per mile says
do you use studio lights in the winter? I think i remember you sharing that one time — you inspired me to get a set for myself! i find the dark winter season too difficult to deal with when it comes to dinner photos. that pasta salad looks great!
KathEats says
Only for recipes or super special posts. They are too much of a hassle otherwise!
Mary Frances says
I love how healthy and flavorful this looks! Greek yogurt is such a creative thickener. Will have to try this soon!
Cassie says
Impastable! LOL 🙂 this looks absolutely amaaaaaazing!
Ashley @ Saving Money in your Twenties says
This looks amazing!! I keep wanting to make tofu but I’ve never attempted it before and am nervous! This looks like a good recipe to try to start with 🙂
Steph says
I think this will be my first tofu try 🙂 Thanks for sharing!
I wondered whether you would you consider adding nutrition information to your recipe posts? I can do it myself in My Fitness Pal using the recipe builder, but I bet there are a lot of other readers who’d like this info too!
KathEats says
I appreciate the suggestion. I do this sometimes – more for bars and balls – but I can think about doing it more.
Nancy says
I caught a glimpse of your stove – we are remodeling our kitchen and I am shopping for a new stove. Do you mind sharing what brand of stove you have and pros/cons of it? Thanks so much
KathEats says
It’s Frigidaire Gallery and we have no complaints!
Hannah @ eat, drink and save money says
I can’t wait to try this! I saw your Instagram post of the tofu and it looked awesome. I love tofu and want to try more tofu recipes. Can’t wait to add this to the rotation.
Meg says
Smoked paprika is one of my favorite spices! I put it in Mac and cheese. Yum! This may be a silly question, but in the recipe you mention that one tsp of paprika goes on the tofu but don’t instruct what to do with the other quarter tsp? Thanks!
KathEats says
Ack you’re right! It goes in the dressing. Post is updated!
Cyn says
Yum! Thanks for sharing one of your own recipes-they’re the best!
Alex @ True Femme says
I remember the teaser you posted on Instagram and have been eagerly awaiting the recipe since then! I really love pasta salads in the summer because (like you’ve shown here) you can make them really healthy and packed with fresh and nutritious ingredients. I’m making this this weekend!
Adi says
This was great!
I was desperate for an easy summery supper that would also give me left overs for lunch. This did the trick! Loved the flavours. I jacked up the salt a bit, but other than that, didn’t change a thing.
Thanks for sharing another winner.
Bridget McGahen says
Not a huge fan of paprika, but otherwise this looks AMAZING! I’ll have to try it without the paprika.
lois says
Do you have a suggestion for a substitute for dijon – or any type – of mustard? I can’t stand the stuff unless it is a very background flavor.
KathEats says
Just leave it out and maybe add a touch of lemon juice
Kelly says
This looks SO good! 🙂 If I cannot tolerate dairy, what could I use in place of the Greek yogurt to get the creaminess?
KathEats says
Hmmm…what would a vegan do….nutritional yeast? Vegan mayo? plain nondairy yogurt?
Hope says
I just made this vegan-style and LOVED it! The smoky tofu is fantastic. Thanks so much for this recipe! And, for the creamy component, I used vegan mayo & skipped the added olive oil. It worked perfectly! Next time I think I will try it with cashew cream or unsweetened, plain soy yogurt. Thanks again for this great recipe, Kath!
Beth says
This looks great! How many ounces is 4 cups of pasta? I’ve never seen pasta measurements given in cups. When you say, “half a box”, what size box? Thank you!
KathEats says
One cup is about 2 ounces, so 8 ounces, or half of a pound box. Hope that helps!
Linda @ The Fitty says
Looks good, Kath.
lois says
Thanks. I read or see recipes on TV for dressings that include mustard as a starring ingredient and I always wonder what I can sub in.