Vegan Macaroni Salad (no mayo!)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan pasta salad with marinated tofu 'feta,' fresh vegetables, and an herbaceous vinaigrette. Colorful, fresh, and satisfying without mayonnaise. Perfect for summer dinners and cookouts.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 10 oz extra-firm tofu (cubed)
- 2 tbsp tamari
- 1 tbsp dried basil
- 1 tbsp dried thyme
- 2 tbsp apple cider vinegar
- 8 oz macaroni
- 1 large red bell pepper (diced)
- 1 large green bell pepper (diced)
- 1 cup diced tomatoes
- 1 cup diced cucumber
- 1 cup chopped cilantro
- 1 large red onion
- 2 tbsp olive oil
- 1/2 tsp salt
- 1 tbsp balsamic glaze
- 1 tbsp maple syrup
- 2 tbsp nutritional yeast
- 1/2 lemon (juice of)
- 1 tbsp capers
- 1/4 cup pumpkin seeds
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 884mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 803mg
- Calcium
- 282mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 884MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.