Tricolor pasta salad with homemade mayo and tofu (v)egg
Are there any dishes or foods that your mom (or dad) used to make that you associate with certain occasions? This pasta salad is one of those dishes that just screams “mom” and “summer” to me!
When I was a kid I didn’t necessarily think of my mom as a good cook or a bad cook – just as “the” cook. I wasn’t so advanced in my culinary knowledge that I could critique how she made something. The important thing was what she made and when she made it. Once she had made something that I liked, and my brain associated it with a certain occasion, like a cookout, BBQ or picnic, that was the only thing I could think of the next time that occasion rolled around again.
And that’s how this pasta salad has come to be a permanent fixture in my mind – that and a whole mess of other things, but let’s not go there! There is nothing extraordinary about this dish (although I tried to “fancy it up” a bit). It’s simply that when summertime comes around and I’m going to bring a dish to a picnic or a cookout, THIS is what I bring. My mom’s simple tricolor pasta salad just pushes everything else out of the way and moves to the front of the line.
As with many other things that I enjoyed when I was younger, this dish needs a little planticizing, but that’s nothing we can’t handle, right? There aren’t a whole lot of ingredients in this, but one of the main ones is mayonaise. We’re fortunate these days to be able to go out and buy egg-free mayo, but wouldn’t be nice to be able to make some yourself? Well, now I’m going to show you how – with just four simple ingredients!
The only things you need to make your own vegan mayo are soy milk, mustard, lemon juice and some oil – that’s it! It’s best to use an oil with a neutral flavor – like peanut or sunflower oil. I like making it using tricolor pasta and I recently found some that had a really cool shape! Other than that there’s just some cucumber and spring onions or scallions mixed in.
Last, but not least, my mom always used to top this off with sliced, hard boiled eggs. So I make a really simple tofu (v)egg – it’s just like scrambled tofu, except it’s cold. And that’s it! A quick, easy, tasty tricolor pasta salad, with your own homemade vegan mayonnaise. It’s perfect for picnic or any other summertime get together!
- ½ cup (1.2 dl) – soy milk
- 1 Tsp (5 ml) – Dijon mustard
- 1 Tbsp (15 ml) – lemon juice
- 1 cup (2.4 dl) – neutral-flavored oil
- Optional: Minced garlic (either toasted or raw), chili flakes, wasabi, a dash of rice vinegar, etc. Tofu (v)egg
- 4-6 oz (115-170g) – firm tofu
- ½-1 tsp (2.5-5 ml) – black salt (aka kala namak)
- ½ tsp (2.5 ml) – turmeric
- a splash of soy milk Pasta salad
- 3 cups (6.6 dl) – tricolor pasta
- 1 cucumber, sliced and quartered
- 3-4 large scallions/spring onions, chopped
- ½-1 cup (1.2-2.4 dl) – homemade vegan mayo
- salt/herb salt and pepper to taste
- Add the soy milk, mustard, lemon juice and any optional spices to a small blender or bowl (if you use a wand mixer) and mix well.
- Gradually add the oil and continue to mix at a low speed until the mayonnaise thickens and reaches the proper consistency.
- Crumble the tofu in a small bowl.
- Add the black salt , turmeric and a splash of soy milk and mix.
- Boil the pasta according to the instructions on the package. Drain and rinse with cold water.
- Put the pasta in large serving bowl, add the cucumber, spring onions and homemade mayo and stir. (Add a little oil if needed to adjust the flavor/consistency.)
- Add the tofu (v)egg and stir to blend.
- Season with herb or sea salt and pepper.