Creamy Vegan Tofu Pasta Recipe You’ll Always Want

Creamy Vegan Tofu Pasta Recipe You’ll Always Want

I’ll say this first, after following this recipe, this vegan tofu pasta might just become your new favorite dinner. It’s creamy, flavorful, and really all you’d need from a tasty tofu pasta dish. Even if you were not vegan, this dish is enough to win you over to the brighter side.

Speaking of the sauce that makes this tofu pasta recipe the best, it is where the magic truly happens. It’s made from soaked cashews, garlic, onion, and a splash of soy milk. When you blend it all together, it becomes this silky, dreamy sauce that clings to every strand of pasta. It’s so good, sometimes you forget it’s 100% vegan. The nutritional yeast adds a hint of cheesiness, and a squeeze of lemon juice brightens everything up.

You can use any pasta you like; penne, fettuccine, spaghetti, whatever you have on hand. I like adding a handful of spinach or sun-dried tomatoes to give it a little color and extra flavor. If you’re cooking for family or friends, no one will miss the meat or cheese. They’ll just ask for seconds.

When you toss the pasta, tofu, and sauce together, it looks and smells so good you’ll want to grab a fork right away. I like to sprinkle a little fresh parsley on top and maybe a pinch of red pepper flakes for a tiny bit of heat. If you have vegan parmesan, go ahead and add that too.

For better understanding of the steps to make this vegan awesomeness, let’s go straight to the tofu pasta recipe below.

Creamy Vegan Tofu Pasta Recipe You'll Always Want

This is the best tofu pasta recipe I've ever made and I promise it'll also become you favorite. It's simple yet the produces the best result.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings: 6 Servings

Course: Main Course

Cuisine: Italian, Vegan

Calories: 420

Ingredients Equipment Method Nutrition

Ingredients

  

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For the Pasta:

• 12 oz 340 g spaghetti or penne (gluten-free if desired)
• 1 tbsp olive oil
• Salt to taste

For the Tofu:

• 14 oz 400 g firm tofu, pressed and cubed
• 1 tbsp soy sauce or tamari
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tbsp olive oil

For the Creamy Sauce:

• 1 tbsp olive oil
• 3 cloves garlic minced
• 1 small onion finely chopped
• 1 cup unsweetened plant-based milk soy or oat milk works best
• ½ cup raw cashews soaked in hot water for 15 minutes, then drained
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• ½ tsp salt or to taste
• ¼ tsp black pepper
• ½ tsp dried basil optional
• ½ tsp dried oregano optional

Optional Garnish:

• Fresh parsley or basil
• Red pepper flakes
• Vegan parmesan

Equipment

• Large pot
• Non-stick skillet or pan
• Blender or food processor
• Cutting board and knife
• Mixing spoon

Method

 

Cook the Pasta:

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain and set aside.

Prepare the Tofu:

1. In a bowl, toss the pressed and cubed tofu with soy sauce, garlic powder, and smoked paprika.
2. Heat olive oil in a skillet over medium heat. Add tofu cubes and cook for 7–10 minutes, turning occasionally, until golden and crispy. Remove from heat.

Make the Sauce:

1. In the same skillet, heat olive oil and sauté onions until translucent (about 3–4 minutes). Add garlic and cook another 1 minute.
2. Transfer sautéed mixture to a blender. Add soaked cashews, plant milk, nutritional yeast, lemon juice, salt, pepper, basil, and oregano. Blend until smooth and creamy.

Combine Everything:

1. Pour the sauce back into the skillet and warm it over low heat. Add the cooked pasta and tofu, tossing gently to coat everything evenly.
2. Adjust seasoning with more salt, pepper, or lemon juice as needed.

Serve:

1. Plate the pasta, garnish with fresh herbs, red pepper flakes, or vegan parmesan. Serve hot!

Nutrition

Calories: 420kcal

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