Vegan recipe

Tofu Pasta Salad

Prep 5 mins
Cook 10 mins
Serves 2

The ultimate summery tofu pasta salad, packed with crunchy vegetables, salty olives and seasoned Authentic Tofu.
It’s light, fresh and perfect for sharing with 4 portions for roughly £5.

Authentic Tofu Block Find out more


Cauldron Authentic Tofu Block
2/3 cloves of garlic
1 red onion
A handful of tomatoes
Fresh basil & chives
1/2 Lemon
Olive oil
Nutritional yeast
Salt and Pepper


  1. Start by draining and removing the excess water from the tofu, then cut it into bite-size cubes. In a glass bowl, mix together the olive oil (around 3 tbsp) with a handful of chopped chives and basil, a generous pinch of nutritional yeast, dried oregano, and 2 or 3 cloves of garlic, salt and pepper
  2. Meanwhile, get a pot of water to boil. When it’s bubbling, add the dried pasta with a large pinch of salt and cook until al dente
  3. Prepare the salad by finely chopping the red onion, halving the tomatoes and chopping a few more handfuls of fresh basil
  4. When the pasta has just cooked, drain the water and drizzle in a little olive oil, then squeeze 1/2 lemon over, add a generous pinch of salt and stir through. Add all of the other ingredients to a large bowl with the pasta, stir together and enjoy!