Vegan Jalapeno Ranch Pasta Salad with Grilled Tofu
Spicy jalapeño ranch dressing, savory grilled tofu, and crisp fresh veggies. The ultimate summer BBQ dish that nobody will believe is dairy-free and gluten-free.
Equipment
- large mixing bowl
- Grill pan or skillet
- 3 or 5 quart pot for pasta
- Cutting board and knife
Ingredients
Pasta Salad
- 8 oz Banza gluten-free chickpea cavatappi pasta
- 1 medium green pepper, diced
- 1 medium/large cucumber, peeled and diced or use 2-3 mini cucumbers
- 1 cup cherry or grape tomatoes, halved
- ½ cup red onion, diced
- ½ cup pickles, diced
- ½ cup fresh cilantro, chopped just the leaves, no stems
Grilled Tofu (optional)
- 1 15 oz block of extra-firm tofu, cubed into bite-sized pieces
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1-1 ½ tablespoons avocado oil
Instructions
- Make the jalapeño ranch dressing first and refrigerate while you prep the rest.
- Cook pasta according to package instructions. Strain and rinse thoroughly with cold water. Pat dry with a clean dish towel or paper towel to prevent sliminess. Add to a large bowl.
- Dice the green pepper, cucumber, red onion, and pickles. Halve the cherry tomatoes and roughly chop the cilantro. Add to the bowl with the pasta and toss to combine. Refrigerate while you prepare the tofu.
- Heat a grill pan over medium heat and add avocado oil. Season the cubed, bite-sized tofu with garlic powder, salt, and black pepper. Add to the pan and cook undisturbed for 3-4 minutes until golden. Toss and cook for another 3-4 minutes until crispy on all sides
- Remove the pasta salad from the fridge. If serving immediately, drizzle generously with jalapeño ranch and top with grilled tofu and fresh cilantro. If meal prepping, keep the dressing and tofu separate and add just before eating.
Notes
- Tofu: if your tofu is still wet after patting dry, press for 10-15 minutes to remove excess water.
- Dressing: store separately and add just before serving for the best texture and flavor.
- Storage: pasta salad keeps in the fridge for up to 3-4 days. Grilled tofu stores separately for up to 5 days. Jalapeño ranch keeps for up to one week.