Texmex Street Taco Vegan Pasta Salad
Ingredients
Chili Lime Vinaigrette
- 1/3 Cup Olive oil
- 1/3 Cup Lime juice
- 2 teaspoons Agave syrup
- 4 Cloves Garlic, finely chopped
- 1/2 teaspoon Chili powder
- 1/2 teaspoon Cumin
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon Salt
- Pinch of Cayenne
Carne Asada Tofu
- 2 Tablespoons Soy sauce or Tamari for GF option
- 2 Tablespoons Olive oil
- 2 Tablespoons Lime juice
- 1/2 teaspoon Lime zest
- 4 Cloves Garlic, finely chopped
- 1 teaspoon Chili powder
- 1 teaspoon Oregano
- 1/2 teaspoon Cumin
- 1/2 teaspoon Salt
- 1 Block (15oz.) Extra firm tofu, drained and pressed*
For The Rest of The Pasta Salad
- 12 Ounces Pasta, gluten-free or regular
- 1/2 a White onion, diced
- 1/3 Cup Cilantro, chopped
Preparation
Preheat the oven to 450 degrees(F). Make the vinaigrette by whisking together all vinaigrette ingredients in a medium-sized mixing bowl. Set aside.
Prepare the tofu: In a large mixing bowl, whisk together soy sauce, olive oil, lime juice and zest, garlic, chili powder, oregano, cumin, and salt.
Crumble the pressed tofu into small crumbles and add them to the bowl.
Toss the tofu to ensure the sauce is evenly soaked into the crumbles.
Spread the tofu out in a single layer on a large sheet pan lined with parchment paper or a silicone mat.
Bake for 15 minutes, toss, then bake for another 8-10 minutes or until the tofu crumbles are firm and brown.
Allow the tofu to cool for about 15 minutes.
Once both the pasta and tofu have cooled to room temperature, combine everything.
Pour the vinaigrette over the pasta and toss to coat. Add the tofu crumbles, diced onion, and chopped cilantro. Toss to combine.
Taste and adjust seasonings. Chill and serve cold. It can also be served warm if preferred.