Bruschetta Tofu Protein Pasta Salad 

Soybean Spaghetti Tofu Pasta Salad

This colorful dish was super easy to make and full of plant-based protein! Inspired by Karina’s Bruschetta Chicken Pasta Salad from Cafe Delites. We replaced chicken with tofu and used The Only Bean protein pasta made from soybeans for a whopping total of 40g of protein! 💪

Level: Easy

Prep: 5 min

Cook: 10 min

Yield: 6 Servings

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  • 1 package (8oz) of The Only Bean Soybean Spaghetti
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 cup olive oil
  • 2 tablespoons minced garlic
  • 1/3 red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 14oz tofu, sliced
  • Salt and Pepper, to taste
  • Balsamic Glaze


  • Step 1 – Cook 1 pack of soybean spaghetti according to directions on the package.
  • Step 2 – Season tofu with herbs, garlic powder, salt, and pepper. In a large pan, add oil and sear tofu over medium heat until browned on both sides. Remove and set tofu aside.
  • Step 3 – In the same pan, add oil and saute the garlic and red onions for 1 minute.
  • Step 4 – Add tomatoes to the pan and toss them gently until they are heated.
  • Step 5 – Add pasta and toss with all the ingredients until all of the ingredients are well combined.
  • Step 6 – Plate the pasta with ingredients combined and top with seared tofu, basil leaves, and balsamic glaze. This dish can be enjoyed hot (consumed immediately) or cold (refrigerated for 1 hour before served).


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