This traditional Macaroni Salad, that's often served at picnics, family gatherings and holidays, is usually laden with mayonnaise, but you won't have to worry about this version. Not only is it made with tofu, but it also is full of antioxidant goodness. Broccoli, carrots, bell pepper and whole grain pasta make this one salad to keep on hand year-round. Honestly, you could add whatever chopped veggies you like. I blanched the broccoli so it would be slightly softened and is easier to digest for some.
You can use quinoa pasta, which is a wonderful gluten-free noodle that holds its integrity, offers a healthy dose of dietary fiber and tastes very similar to the traditional wheat noodle. There are some brands that make good brown rice pasta as well. A healthier alternative to white flour that converts to sugar in your body.
The sriracha and pickle juice in this sauce add a fun, layered tangy flavor. Adding some pickles to the mix for some added crunch. Who said eating your veggies have to be boring?!
Make sure you use the silken tofu to make the sauce extra smooth. Tofu is wonderful in that you can use it in place of dairy to make creamy, protein-rich based sauces in a healthier way. Tofu is low in fat, and you can just add the spices and flavorings to make it taste just the way you like, without any unnecessary fat.
I'd love to hear your feedback in the comments below for this Vegan Macaroni Salad recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won't miss it!