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5.0 from 15 votes

Vegan Tikka Masala Pasta Salad

Part healthy salad, part comforting pasta, this Tikka Masala Pasta Salad recipe has everything you love about your favorite Indian curry in one bowl. Serve fresh or make ahead for an easy vegan meal, and enjoy either warm or cold. Nutfree . Options for gluten-free Soyfree

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Calories: 223 kcal
Course: Side Dish , Main Course
Cuisine: Indian , American

Ingredients

For the salad:
  • 4 ounces farfalle or other pasta cooked according to package instructions
  • 1 large tomato thinly sliced or chopped
  • 1/2 green bell pepper thinly sliced
  • 1/2 cup red onion chopped
  • 6 to 7 ounces of firm or extra firm tofu chopped or made into thin slices or rectangles
  • 3 to 4 tablespoons chopped pecans or other crunchy additions such as pumpkin seeds or hemp seeds or walnuts
  • 1/4 cup chopped cilantro
For the dressing:
  • 2.5 tablespoons tomato paste
  • 2 tablespoons non-dairy yogurt or use non dairy 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 or paprika less or more to preference
  • 1/4 teaspoon cayenne omit for less heat
  • 1/2 teaspoon dried fenugreek leaves or use 1/4 teaspoon ground mustard
  • Optional: 1/2 cup to 1/4 cup of chickpeas

Instructions

    Cup of Yum
  1. Cook the pasta according to the instructions on the package, drain and rinse in cold water and add to a bowl.
  2. 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:
  1. 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.
  2. 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

  • Yogurt substitute:  use any other nondairy cream option such as coconut cream or cashew cream or blended up silken tofu
  • Soyfree: add in a can of chickpeas instead of tofu.
  • nutfree : omit the pecans and add seeds of choice, use Nutfree yogurt or non dairy cream
  • Gluten-free: use glutenfree pasta

Nutrition Information

Calories 223kcal (11%) Carbohydrates 30g (10%) Protein 10g (20%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 362mg (15%) Potassium 330mg (9%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 682IU (14%) Vitamin C 22mg (24%) Calcium 92mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 223

% 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.