Vegan BLT Pasta Salad
This gluten-free vegan BLT pasta salad is a delicious and healthy plant-based alternative to a classic BLT sandwich.
Servings: 4 servings
Equipment
- griddle pan (or grill)
- large salad bowl
- cutting board + knife
- blender or food processor (for the dressing)
Ingredients
Vegan "Bacon"
- 1 15oz block of extra-firm tofu
- 1 cup shredded carrots (optional)
- 2 tablespoons coconut aminos
- 1 tablespoon liquid smoke
- 1 heaping teaspoon garlic granules or powder
- ½ scant teaspoon salt
- 1 scant tablespoon arrowroot flour (optional, helps to crisp the tofu)
- 1-2 tablespoons avocado oil (for grill pan)
Salad
- 8 oz GF pasta, about 3-3 ½ cups cooked (I prefer Tolerant Green Lentil Rotini in this recipe)
- ½-1 cup baby heirloom tomatoes, halved or quartered
- 4 oz crisp lettuce (I love little leaf farms, sub with romaine, iceberg or other green of choice)
- 1-2 small shallots, thinly sliced
Instructions
- Prepare tofu: Remove tofu from packaging, drain, and slightly press to remove excess water. Slice into small bite-sized pieces and add to a bowl with shredded carrots. Add coconut aminos, liquid smoke, garlic, and salt. Set aside to let the tofu marinate. Add water to a saucepan and bring to a boil for the pasta
- Make dressing: while you wait for the water to boil, add all ingredients for the avocado cilantro dressing to a food processor and blend until smooth (I make it on the thinner side for this pasta salad and add about 4-5 tablespoons of water). Place in the fridge to chill.
- Add pasta to the boiling water and cook for ~8 minutes or according to the pasta directions. Drain and rinse with cool water. Grill tofu: while the pasta cooks, toss tofu with a bit of arrowroot flour (optional) and add to a warm griddle or grill coated with avocado oil. Cook undisturbed for 3-4 minutes, toss, and repeat until charred to your liking. If the tofu pieces are sticking to the griddle, add another splash of avocado oil.
- Assemble salad: combine tofu with all of the other salad ingredients and toss. Serve dressing on the side or add and toss again. Enjoy!
Notes
Top tips:
- Prepare the tofu first. This allows the tofu to soak in the marinade, while you prepare the pasta and other ingredients.
- Use a grill pan or ribbed griddle when sautéing the tofu for the best results (it chars and crisps more than a traditional skillet). Alternatively, the tofu can also be grilled on an outdoor grill.
- Use a pasta with just 1-2, simple ingredients (no gums, fillers, or additional flours) for best results.
- To ensure the dressing fully coats the salad, dress it when the pasta and tofu are still slightly warm or room temperature, not cold.