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Smoky Tofu Pasta Salad

This pasta salad is perfect for summery picnics. Smoked paprika provides lots of flavor while yogurt makes a creamy dressing without the mayonnaise.
Servings 6 Servings
Author Kath Younger


  • 4 cups dry fusilli about half a box
  • 1 pound extra firm tofu
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 3 cups chopped spinach
  • 1 cup sliced cherry tomatoes
  • 3 tbsp fresh basil chiffonade
  • For the dressing
  • 1/3 cup greek yogurt
  • 2 tbsp olive oil
  • 1/4 tsp smoked paprika
  • 1 tsp Dijon mustard
  • 3 pinches kosher salt


  • Cook pasta according to directions and drain.
  • Meanwhile, cube tofu and toss with 1 tsp smoked paprika
  • Heat a large skillet to medium high and add 2 tbsp of olive oil. Saute tofu on all four sides until crispy golden brown, about 5-7 minutes. Remove from heat and set aside.
  • Wash and chop spinach into thin strips.
  • Slice tomatoes.
  • Make dressing in a large mixing bowl, whisking to combine.
  • Add spinach and tomatoes to dressing and toss.
  • Add hot pasta to dressing and toss.
  • Add tofu and toss.
  • Finally, chiffonade basil and toss.
  • Season with more salt and some black pepper if necessary.
  • Serve slightly warm or chilled the next day.