Creamy Vegan Tofu Pasta

I have something wonderful recipe for you today — creamy vegan tofu pasta is an easy to make comfort food using simple ingredients that you probably have on hand right now. It’s gluten-free, protein rich & low-fat and will be loved by all types of eaters!

This pasta recipe is healthy and can be made with any pasta you love. I use gluten-free pasta, but it can also be made with chickpea or lentil pasta for a high-protein version, or with classic wheat pasta. In this recipe, a creamy sauce is made with tofu, tomato, onion and some sauces. Doesn’t that sound interesting?

This easy pasta recipe is:

• Rich and flavourful
• Creamy
• Great for beginners
• Meal prep and lunchbox friendly
• Delicious eaten either hot or cold
• Gluten-free, as long as you use gluten-free pasta

Before you start:

The tofu based sauce will look quite runny, but don’t worry because it will thicken up during the cooking process.

If you’ve tried this Vegan Tofu Pasta Recipe, then don’t forget to rate the recipe! You can also follow me on Instagram and Facebook to see what’s latest in my kitchen!

If you are looking for a healthy vegan pasta recipe or a fun recipe to serve at a dinner party, this vegan pasta recipe is just for you and will be ready in under 30 minutes, making it ideal for when you’re craving something comforting and quick!

Diet : Vegan
Cook time : ~ 30 minutes        
Servings: 2

Ingredients:

• For pasta:
• 1 block extra firm tofu (280g/10oz), drained, patted dry -cut into bite sized cubes
• 2 cups pasta, uncooked
• 1/3 cup extra-virgin olive oil
• 4 spring onions, (white part), finely chopped
• 1/2 cup bell pepper, (green and red) sliced
• 1 tsp red chili flakes
• Salt to taste
• Green onions, finely chopped, for serving
• For sauce:
• 5-7 cubes Tofu
• 1 tomato, chopped
• 1/2 onion, chopped
• 1/2 cup almond milk (OR soy milk / coconut milk / low fat milk)
• 1 garlic clove
• 2 tbsp soy sauce
• 1 tbsp sriracha sauce
• 1 tsp honey

Method:

1. Add cubed tofu (5-7 cubes), tomato, onion, garlic, soy sauce, sriracha, honey and milk (almond/soy/low fat milk) into a blender or food processor. Blend until thoroughly combined and set aside.
2. Start cooking your pasta according to packaging instructions with some salt. Meanwhile, in a large frying pan, heat 2 tbsp of olive oil over medium heat. Add the tofu and cook until browned on the bottom, about 2 minutes. Flip the tofu and cook, stirring occasionally, until lightly browned all over, about 3 minutes longer, set aside.
3. In the same pan, heat the remaining olive oil, add onions and stir until softened, about 1 minute.
4. Add the bell pepper and fry well until tender, 2-3 minutes.
5. Add tofu based sauce, bring to a boil.
6. Add cooked pasta and cooked tofu. Lower the heat and gently toss them all until well coated.
7. Sprinkle some chili flakes and salt on top of the pasta. Taste and adjust the flavor with more salt, soy sauce or chili flakes, if needed.
8. Switch off heat. Cover and let sit for 2 mins.
9. Garnish with green onions and serve immediately.
10. Enjoy!

Note:

• Use gluten-free pasta of choice.
• If the sauce becomes thick after adding the pasta, then add some cooked pasta water. Do not throw the cooked pasta water until you finish cooking.
• Can add broccoli or mushroom for rich flavor.