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Vegan taco pasta salad in a glass serving bowl.

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.
5 from 1 vote
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Course: Side Dish
Cuisine: American, Mexican
Keyword: taco pasta salad
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 6
Calories: 563kcal
Author: Maria

Ingredients

  • 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

Instructions

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

Assemble

  • 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

Notes

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. 

Nutrition

Nutrition Facts
Vegan taco pasta salad
Amount per Serving
Calories
563
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
5
g
Sodium
 
994
mg
43
%
Potassium
 
543
mg
16
%
Carbohydrates
 
78
g
26
%
Fiber
 
19
g
79
%
Sugar
 
13
g
14
%
Protein
 
30
g
60
%
Vitamin A
 
808
IU
16
%
Vitamin C
 
13
mg
16
%
Calcium
 
100
mg
10
%
Iron
 
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.
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The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.