Vegan Macaroni Salad

• Produce

  • 1 cup Celery
  • 1/4 cup Red or green onion

• Other

  • 1 cup Silken (firm tofu
  • 2-3 Tbsp dried dill or 4-5 Tbsp fresh

• Condiments

  • 1 tbsp Mustard, spicy

• Pasta & Grains

  • 4 cups Elbow macaroni shells

• Baking & Spices

  • 3 tbsp Agave nectar or cane sugar
  • 1/2 Red pepper
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Grape seed or olive oil
  • 2 tbsp Vinegar

Found on minimalistbaker.com

Description

Ingredients

• 4 cups elbow macaroni shells (GF for gluten free eaters)
• 1/2 red pepper, diced
• 1 cup celery, diced
• 1/4 cup diced red or green onion
• 1 cup silken firm tofu (make sure it’s silken or it won’t blend right)
• 2-3 Tbsp dried dill or 4-5 Tbsp fresh
• 3-4 Tbsp agave nectar or cane sugar (or honey if not vegan)
• 1/4 tsp sea salt, black pepper & garlic powder
• 2 Tbsp vinegar (white wine is best)
• 2 Tbsp grape seed or olive oil
• 1 Tbsp spicy mustard for tang
• (water to thin)

Directions

• Cook noodles according to package instructions, drain and set aside.
• Chop veggies and set aside.
• Prepare dressing by adding silken tofu, dill, salt, pepper garlic powder, agave nectar (or sugar), vinegar, grape seed oil, and spicy mustard to a blender and blending until well combined. Scrape down sides as needed. If having trouble blending add water in Tablespoon amounts until it has enough liquid to churn properly.
• Taste and adjust seasonings as needed. I added more dill, mustard, salt and agave.
• Toss drained noodles and veggies with the dressing in a large serving bowl. Chill for at least 1-2 hours before serving. The flavors will meld and the salad will thicken up the longer it chills.
• Serves 8. Store leftovers in the fridge for up to a few days.

Nutrition