broccoli “bacon” caesar pasta salad
I heart Pasta Salad Season.
For two years running now, I’ve felt drawn to creating a ton of new pasta salads. The combinations are endless and sundry. This urge is certainly aided by my recent obsession with batch cooking and meal prep – so easy, and satisfying to make a ton of meals while watching my grocery bill decrease almost every week. I’ve made some fabulous dishes (not all my recipes, mind you) and we haven’t hurt for food whatsoever.
I’ve been anticipating this Broccoli “Bacon” Caesar Pasta Salad for quite some time now. Last week I preluded the affair with a riff on my BBQ Shrimp Caesar Pasta Salad (except this particular casual version was much less pretty). I’m eyeing Easter now and I think this recipe will be perfect as a side dish to a hearty main. Plus, it’s quite pretty, what with the play of neutral hues versus deep crispy maroon and vivid natural green.
Monet imposter over here.
Vegetarian, filling, customizable with any sort of protein, and full of fresh flavor. Whispers spring in every nibble, and I know how much some of ya’ll crave the warmer temps and promises of pool days and picnics. Well, keep this dish in mind for those outings.
Beggin’ For Bacon
I always want to remind ya’ll that if you eat meat, regular bacon is a fine substitute, and admittedly much faster to crisp. I do quite love my tofu bacon, however, and having a batch in the fridge is a real treat for my pescatarian ass.
Buy a block of firm or extra firm tofu (I like the latter best, it’s quicker to work with). Press between paper towels under a cast iron skillet to drain the water. I layer with a plate, towels, tofu, towels, plate, then skillet. Let this go on while you unload groceries or gather your supplies for the rest of the recipe.
Slice the tofu as thin as you can make it – thicker tofu won’t get as crunchy, but will still taste good – and lay on a lightly greased baking sheet. Whisk up your marinade: soy sauce, maple syrup, smoked paprika, chili powder, and black pepper. Pour the marinade over top and brush with a baster over the tofu slices. Flip and repeat.
Bake the tofu at 450 for 20-25 minutes, flipping 15 minutes in. Thinner pieces will scorch quickly if you don’t watch them, so keep an eye on the tray after those 15 minutes.
Remove the bacon once it’s toasty and let cool on the baking sheet.
RADiatore
These accordion-shaped pastas are so precious, and I’m beyond glad I found them. Like little accordions. Or radiators. Hence the name… If you can’t locate radiatore, any short-cut pasta will do.
While the tofu bacon cooks (or whenever the fuck you want if you’re not making tofu bacon), heat a big pot of salted water to a boil and cook the pasta according to package directions. Drain and rinse under cold water.
Next, make some of my all-time favorite, I-can-never-fuck-this-up Caesar dressing. I shun the raw egg in favor of a vegan mayonnaise and Greek yogurt base, then whip those up in my food processor along with lemon juice, dijon mustard, anchovy paste, garlic cloves, and fresh parmesan. Get the dressing real smooth and taste for additional salt and pepper as needed.
Add the pasta, chopped broccoli, and about half of the bacon batch (1 cup total) to a big bowl. Toss in around half of the Caesar dressing to coat all the ingredients in creamy goodness.
Serve the salad with extra dressing, extra bacon, and some fresh basil. I like to add a couple boiled eggs or a can of tuna for protein, or leftover salmon or shrimp if i happen to have them around. I prepped chicken for J’s portions. I don’t think any protein source will fail in this guy, though.
Cheers, hearts, lots of love, etc. etc. Good vibes, kumbaya, the whole shebang.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Pastabilities:
Creamy Garlic Caprese Pasta Salad
Pesto Tomato Avocado Caesar Pasta Salad
Lemon Chickpea, Tomato, and Avocado Pasta Salad
broccoli “bacon” caesar pasta salad
Ingredients
- 1 block extra firm or firm tofu
- 1/3 cup soy sauce
- 2 tbsp maple syrup
- 2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp black pepper
- 1 lb short-cut pasta
- 3 cups broccoli, chopped
- fresh basil and cracked black pepper, for serving
caesar dressing
- 3/4 cup vegan or regular mayonnaise
- 1/4 cup plain whole milk Greek yogurt
- 2 tbsp lemon juice
- 1 tbsp dijon mustard
- 2 tsp anchovy paste
- 3 cloves garlic, peeled
- 1/3 cup fresh parmesan cheese, grated
Instructions
- Preheat oven to 450 degrees. Lightly grease a large baking sheet.
- Pat the tofu dry (no need to press if using a super firm variety). Slice into thin strips and carefully lay on the prepared baking sheet. Some might break, this is okay! Whisk together the soy sauce, maple syrup, smoked paprika, chili powder, and black pepper. Pour over the marinade and flip each tofu slice to coat; brush any loose marinade over the slices. Let sit 5-10 minutes.
- Transfer the tofu to the oven and bake for 20-25 minutes until the tofu is very crisp. Some of the thinner slices will crisp faster, so start checking after 15 minutes. Let the tofu cool – it will continue to crisp up. I need to stop saying crisp so much. Once cool enough to handle, crumble about half of the tofu. You should get 1 cup of slices.
- While the tofu bacon cooks, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and rinse under cool water.
- Make the Caesar dressing. In the bowl of a food processor, combine the mayonnaise, yogurt, lemon juice, dijon, anchovy paste, garlic cloves, parmesan, and a pinch of salt and pepper. Blitz until smooth and creamy. Taste and adjust seasonings as needed.
- Add the pasta, broccoli, and bacon pieces to a large bowl. Toss with about half of the Caesar dressing.
- Divide the pasta salad among bowls or plates. Top with additional tofu bacon, Caesar dressing, and fresh basil, as desired. Serve at room temperature or cold!
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