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tofu pasta recipes

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
Cook Time 20 minutes
Course Main Course
Cuisine Italian, Vegan
Servings 6 Servings
Calories 420 kcal

Equipment

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

Ingredients
  

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

Instructions
 

Cook the Pasta:

  • 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:

  • In a bowl, toss the pressed and cubed tofu with soy sauce, garlic powder, and smoked paprika.
  • 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:

  • In the same skillet, heat olive oil and sauté onions until translucent (about 3–4 minutes). Add garlic and cook another 1 minute.
  • 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:

  • 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.
  • Adjust seasoning with more salt, pepper, or lemon juice as needed.

Serve:

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

Nutrition

Calories: 420kcal
Keyword Vegan tofu past recipe
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