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Vegan taco pasta salad in a glass serving bowl.
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5 from 1 vote

Vegan taco pasta salad

The perfect summer side dish. Filled with pasta, beans, tofu taco filling, corn, fresh cilantro, tomatoes and topped with a lime, salsa and sour cream dressing.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Side Dish
Cuisine: American, Mexican
Servings: 6
Calories: 563kcal
Author: Maria


  • 1 pound rotini pasta
  • 1 can black beans drained and rinsed
  • ½ cup corn
  • ½ cup tomatoes diced
  • 1 avocado optional
  • ½ red onion diced

Tofu ground beef

  • 14 ounces extra firm tofu
  • 1 packet taco seasoning
  • 1 teaspoon soy sauce optional
  • 3 tablespoons water
  • 1 tablespoon oil
  • 1 tablespoon tomato paste optional

Sour cream dressing


Cook pasta

  • Boil the pasta water and cook the pasta, following the directions on the pasta package. Strain and set aside.
    1 pound rotini pasta

Make tofu mixture

  • While the pasta is boiling, make the tofu ground beef. Heat a skillet on medium low heat. Add the oil and let it heat up for one minute.
    1 tablespoon oil
  • Take the tofu out of the package and bring it over to the sink. Squeeze out any excess liquid from the tofu. It's ok if it breaks a little. Crumble the tofu into the skillet on the stove.
  • Add the taco seasoning, water, soy sauce and tomato paste to the tofu mixture and stir well. Cook for 5 minutes, and crumble up the tofu with the back of your cooking spoon, if the chunks are too large. Set aside when done.
    14 ounces extra firm tofu, 1 packet taco seasoning, 1 teaspoon soy sauce, 3 tablespoons water, 1 tablespoon tomato paste

Make dressing

  • In a small mixing bowl, add the sour cream, lime juice, salsa, garlic powder and salt and stir well.
    1 cup dairy free sour cream, 2 tablespoons salsa, 1 teaspoon garlic powder, ¼ teaspoon salt, 1 lime


  • In a large mixing bowl, add the cooked pasta, the tofu crumble, beans, corn, avocado, tomatoes, onion. Drizzle over the sour cream dressing and stir well. Taste and add more salt if needed. Add in some fresh, chopped cilantro.
    1 pound rotini pasta, 1 can black beans, ½ cup corn, ½ cup tomatoes, 1 avocado, ½ red onion


Feel free to add in some dairy free cheddar cheese shreds, black olive slices, iceberg lettuce or crushed tortilla chips. 
This lasts in the fridge for five days. 


Calories: 563kcal | Carbohydrates: 78g | Protein: 30g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 994mg | Potassium: 543mg | Fiber: 19g | Sugar: 13g | Vitamin A: 808IU | Vitamin C: 13mg | Calcium: 100mg | Iron: 10mg