Vegan Elote Pasta

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5 from 3 votes

This vegan Mexican street corn inspired pasta is the summer pasta dish of your dreams!

Prep Time1

Cook Time30

Total Time1 30

Course: Main Course

Servings:

Calories: 515kcal

Author: Lauren Hartmann

Ingredients

1 Block(15oz.) Extra firm tofu, pressed
1/3 Cup + 3 Tablespoons Lime juice, divided
1 Teaspoon Salt
2 Teaspoons Chili powder, divided
4 Ears of Corn
4 Cloves Garlic, chopped
1 Large Jalapeno, de-seeded and chopped fine
12 Ounces Pasta, gluten-free or regular
2 Tablespoons Olive oil
1/2 Cup Vegan mayo, I used Hellman's
1/4 Cup Cilantro, chopped
Salt and Pepper to taste
Chili lime salt for topping, optional

US Customary - Metric

Instructions

Press your tofu first, if you need more info on how to press tofu, check out my TOFU COOKING GUIDE.
After you have pressed the tofu, crumble it in to small pieces and put in a medium sized mixing bowl. Pour the 1/3 cup of lime juice, the salt and 1 teaspoon of chili powder over the tofu.
Toss to coat the tofu, then let sit to marinate for at least 30 minutes. The longer the better.
While the tofu marinates, you can slice the corn kernels off of the cob, and chop the garlic and jalapeno.
When you are ready to make the pasta, cook the pasta according to package directions.
While your pasta is cooking, heat the olive oil on medium high in a large non stick skillet.
Add the corn, garlic and jalapeno to the skillet. Season with a pinch of salt and pepper, then sprinkle the remaining 1 teaspoon of chili powder on top. Stir and saute to brown the corn slightly. About 5-7 minutes.
Then add the crumble tofu to the skillet. Toss to combine and saute to firm up the tofu a little. About 2-4 minutes. Remove from heat. Taste and season with more salt and pepper if needed.
When the pasta is done, drain it and put it back in the pot.
Add the corn and tofu to the pot with the pasta, toss to combine.
In a small mixing bowl, whisk together the vegan mayo and remaining 3 Tablespoons of lime juice and a pinch of salt and pepper.
Now pour the mayo and lime over the pasta. Then add the chopped cilantro. Toss to coat all of the pasta in the mayo and lime juice. Season with another pinch of salt and pepper.
Serve immediately. I like to sprinkle with chili lime salt.

Notes

You can chill the pasta, corn and tofu before you toss with the mayo and lime juice and serve cold if you want more of a pasta salad feel.

If you serve hot, I recommend serving immediately, if you let it sit around hot for a while the mayo will get greasy.

Nutrition