Vegan Tikka Masala Pasta Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
223 kcal
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Course
Side Dish, Main Course
Vegan Tikka Masala Pasta Salad
Description
The Vegan Tikka Masala Pasta Salad combines farfalle pasta with diced fresh vegetables such as tomato, green bell pepper, and red onion, along with firm tofu and chopped pecans, all tossed in a spiced dressing. The dressing features tomato paste, non-dairy yogurt or cream, lime juice, and a blend of spices including garam masala, coriander, garlic powder, Kashmiri chili powder, cayenne, and fenugreek leaves, creating a complex and aromatic flavor profile reminiscent of traditional tikka masala seasoning. Heating the dressing before mixing helps bloom the spices and meld the flavors.
The salad balances tender pasta and soft tofu with crunchy nuts and crisp vegetables, offering variety in texture and taste. The dressing coats the ingredients well, providing an inviting creamy consistency and a slight spice heat that can be adjusted to taste. Fresh cilantro brightens the salad and adds herbal notes.
This salad is suitable for vegan meals and can be served chilled after allowing the flavors to combine. It can be customized with optional chickpeas for added protein or different nuts and seeds. It works well as a main dish for a light meal or as a side dish, particularly when seeking to incorporate Indian-spiced flavors in a pasta-based salad.
Adjustments for dietary needs can be made by substituting gluten-free pasta or nut-free components. The salad holds well when refrigerated and benefits from a resting period to let the dressing infuse into the ingredients.
Ingredients
For the salad:
- 4 ounces farfalle pasta or other pasta cooked according to package instructions
- 1 tomato thinly sliced or chopped, large
- 1/2 green bell pepper thinly sliced
- 1/2 cup red onion chopped
- 6 to 7 ounces firm tofu chopped or made into thin slices or rectangles, or extra firm
- 3 to 4 tablespoons pecans chopped; or pumpkin seeds or hemp seeds or walnuts
- 1/4 cup cilantro chopped
For the dressing:
- 2.5 tablespoons tomato paste
- 2 tablespoons Non-Dairy yogurt or non diary cream option such as coconut cream or cashew cream or blended up tofu
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garam masala less or more to preference
- 1 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 3/4 teaspoon kashmiri chili powder less or more to preference, or paprika
- 1/4 teaspoon cayenne pepper omit for less heat
- 1/2 teaspoon fenugreek leaves or use 1/4 teaspoon ground mustard, dried
- chickpeas optional, 1/2 cup to 1/4 cup
Instructions
- Cook the pasta according to the instructions on the package, drain and rinse in cold water and add to a bowl.
- Chop up the vegetables that you plan to use then add to a bowl. Add the tofu, cilantro and the nuts or seeds and mix well.
Make the dressing:
- Add all of the ingredients of the dressing into a bowl and mix really well. If the dressing is too thick add in a tablespoon or so of water and mix in. Heat it in a skillet or microwave until it just comes to a boil. Then taste and adjust salt and flavor, it will be salty but it’s going over the entire bowl so you want to keep it a bit on the salty side. Heating the dressing helps the spices bloom. Cool for a few minutes.
- Add this dressing to your salad bowl, and toss well to coat. Taste and adjust salt and flavour. Add more lime juice if needed, more black pepper if needed. Top it with some more fresh cilantro, let it chill for 15 minutes or more then serve.
Notes
- Use nondairy yogurt, cream, or blended tofu as dressing base to achieve a creamy texture without dairy.
- Substitute pasta with gluten-free options to accommodate gluten intolerance.
- Omit nuts for a nut-free version, replacing them with seeds like pumpkin or hemp seeds.
- For soy-free variation, replace tofu with canned chickpeas.
- Adjust chili powders and spices to control heat level according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 362mg | 15% |
| Potassium | 330mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 682IU | 14% |
| Vitamin C | 22mg | 24% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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