This Vegan Elote Pasta salad. It’s super simple to prepare and packed with tons of fresh corn kernels and jalapenos.  The dressing is made with creamy mayo, lime juice, salt, and pepper, which makes the dish tangy, spicy, and refreshing.


1 Block of extra firm tofu, pressed, 15 oz.

1/3 C. plus 3 Tbsp. Lime juice.

1 tsp. Kosher or pink salt.

3 tsp. Chili powder divided.

4 ears of corn

4 cloves garlic, chopped.

1 lrg. Jalapeno seeded and chopped.

12 oz. Pasta.

2 Tbs. EVOO.

½ C. vegan mayo (Hellman’s)

¼ C. Cilantro, chopped

Chili lime salt


Press the tofu and remove excess fluid. Crumble it in a bowl.

Pour 1/3 cup of lime juice, and sprinkle 1 tsp of chili powder and salt over the tofu.

Toss together and let marinate for 30 minutes.

Cook the pasta according to the package directions.

Slice the corn off the cob, chop garlic and jalapeno.

Heat olive oil in a pan and sauté the corn, garlic, jalapeno, and pinch of salt for 5–7 minutes.

Add the tofu and toss for 2-4 minutes.

Drain the cooked pasta and add it back into the pot.

Add the corn/tofu mix and combine.

Add the mayo, lime juice, and salt, and pepper to taste in a small bowl.

Pour the mix over the pasta, tofu, and corn. Add cilantro and toss.

Serve warm or cover and refrigerate for 30 minutes to serve it cold.




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