Kale Caesar Pasta Salad with Crispy Tofu (vegan, gluten-free)
This vegan kale caesar pasta salad with crispy tofu is flavorful, filling, packed with protein and fiber, and so delicious.
Print Recipe
Ingredients
Crispy Tofu
- 1 16 oz extra firm tofu, pressed and cubed
- 1 1/2 tbsp soy sauce (use tamari if GF)
- 1 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1 tbsp cornstarch
Pasta Salad
- 3-4 cups shredded kale
- 8 oz uncooked bowtie pasta (use GF pasta if needed)
- 1 1/2 cups halved grape tomatoes
- 1/3-1/2 cup hemp parmesan (recipe is linked above)
- caesar dressing (about 3/4 of a batch, recipe is linked above)
- crispy tofu
Instructions
- Press tofu for 30 minutes. Cut the tofu into cubes. In a small bowl, add the nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and cornstarch. Stir until well combined. Add tofu to a large bowl. Pour soy sauce on top and gently toss until evenly combined. Pour the dry mixture over the tofu and toss until evenly combined. Air fry tofu at 400 degrees F for 20-25 minutes, shaking the tray halfway through. It is done when it is a nice golden brown and crispy.
- Cook pasta according to package’s instructions. Drain and set aside.
- Make the caesar dressing and hemp seed parmesan. Recipe is in my vegan caesar salad post, linked in the notes above.
- Assemble to pasta salad. Add the kale, cooked pasta, tomatoes, hemp parmesan, about 3/4 of a batch of caesar dressing, and the crispy tofu. Toss until everything is well combined. Taste and add more dressing and hemp parmesan if needed. Enjoy!
Servings: 6