Tag Archives: vegan pasta salad

Pasta Salad and BBQ Tofu Sandwiches


An indoor picnic in December?

Me and my partner spent all of Saturday in West Virginia, cheering on the Mountaineers as they won their final game of the season. Then we joined some other WVU fans at a local bar to watch the basketball team and then the Big East Conference deciding U Conn-South Florida game. After freezing solid at the game, then drinking on and off the rest of the afternoon and evening, we were pretty bedraggled by the time we got home well after one am.

Around waking at noon, I had a sudden impulse for cookout type food, despite the fact that it was snowing outside. Maybe it was because James (who is vegan) doesn’t get to eat much at the tailgate before and after the games, the pasta salads and barbecues and most of the other food usually not even close to being vegan, but… I was hungry to make some brunch that would be football season appropriate.

In addition to its tie in to the season’s end, I wanted to make something that would be, for the most part, incredibly easy to make. Somehow, my laziness never prevents us from eating. This time, it paid off just right.


Too Worn Out to Cleverly Name This Pasta Salad
Ingredients
– 1 lb rotini pasta (can substitute macaroni if preferred)
– 1 small onion, chopped
– two large carrots, chopped
– 1 zucchini, sliced into thin, short strips
– 1/2 cup vegan mayo
– 2 tsps mustard
– 1 1/2 tsp apple cider vinegar
– 1 tsp salt
– 2 tsp sugar
– 2 tsp garlic pepper

Boil pasta. Add all ingredients to cooled pasta and mix thoroughly. Refrigerate for at least an hour.


The Easy Way Out BBQ Tofu Sandwich
Ingredients
– 1 lb firm tofu
– 1/2 cup flour
– Poultry seasoning
– Garlic pepper
– Chili powder
– Vegetable oil
– Barbecue sauce of choice (I LOVE Sweet Baby Ray’s, but take your pick.)

– Mix 1/2 cup of flour with seasoning. Cut tofu into large slices, then coat each one in the flour mixture. Heat vegetable oil, then fry tofu slices, until both sides are golden and crispy.

Turn the heat to low, then add the barbecue sauce, to taste, flipping the slices as needed to coat evenly. Serve with lettuce on a toasted bun.

And if you feel kind of odd eating this kind of food indoors in December, set the heat at seventy and spread a blanket on the floor. That’s the kind of thing I would do as a kid.