This tofu pasta is quick, creamy, and full of flavor. It comes together in just 30 minutes and uses simple ingredients you probably already have. With tender tofu, rich sun-dried tomato sauce, and a hint of lemon, it’s a comforting meal you can enjoy any day of the week.
Why We Love This Tofu Pasta Recipe
This tofu pasta is a delightful way to transform simple ingredients into something extraordinary. It combines the heartiness of pasta, the richness of a creamy tomato sauce, and the satisfying texture of golden tofu. The flavors are bold, thanks to the sun-dried tomatoes and basil, and there’s a hint of freshness from the lemon zest that makes every bite feel balanced. This dish is incredibly versatile and customizable for different diets, making it a go-to option for busy weeknights, special occasions, or anytime you want comfort in a bowl.
Ingredients for Tofu Pasta
Here’s what you’ll need to make this tofu pasta recipe. These ingredients work together to create a dish that’s creamy, savory, and full of texture.
For the Tofu
- 14 ounces firm tofu
- 4 tablespoons cornstarch
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 2 tablespoons olive oil (for cooking)
For the Pasta Sauce
- 9 ounces pasta (any shape)
- 1 tablespoon olive oil
- 2 cloves garlic, grated
- 1/2 teaspoon red pepper flakes
- 3 tablespoons tomato paste
- 1 1/2 cups vegetable broth
- 1/2 cup heavy cream or non-dairy cream
- 1 teaspoon dried oregano
- 3 cups baby spinach
- 1/2 cup grated Parmesan or non-dairy cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1 handful of basil leaves
- Grated zest of 1 lemon
- 1/2 teaspoon salt (or more to taste)
How to Make Tofu Pasta Directions
First, you’ll want to prepare the tofu. Take the block of firm tofu and break it into bite-sized chunks using your hands. This creates an irregular, rustic shape that helps the pieces crisp up well when cooked. In a mixing bowl, coat the tofu pieces with cornstarch, smoked paprika, garlic powder, and a pinch of salt. Mix everything until each piece is well coated.
Heat a skillet over medium-high heat and add olive oil. Once hot, place the tofu in a single layer. Let it cook undisturbed for a few minutes to develop a golden crust. Turn the pieces every few minutes until all sides are crispy and golden brown. This process should take around 10 to 12 minutes. Once done, remove the tofu from the pan and set it aside.
In the same pan, start building the sauce. Add more olive oil if needed, then add the grated garlic and red pepper flakes. Let these cook for about two minutes until fragrant. Stir in the tomato paste and let it caramelize slightly. This step deepens the flavor and gives the sauce a rich base.
Pour in the vegetable broth and cream, then stir in the dried oregano and salt. Bring the mixture to a gentle simmer. Add the baby spinach and let it wilt into the sauce. Let everything simmer together for about 10 minutes so the flavors can combine.
As the sauce simmers, cook the pasta in a large pot of salted boiling water. Make sure to cook it until just al dente. Before draining, reserve about half a cup of the pasta water.
Once the pasta is ready, turn off the heat under the sauce and stir in the chopped sun-dried tomatoes, parmesan, and fresh basil. The heat of the sauce will melt the cheese and create a creamy texture. Then add the cooked pasta and tofu to the pan. Toss everything together and add a bit of the reserved pasta water if needed to loosen the sauce.
Finish the dish with a sprinkle of lemon zest and an extra touch of parmesan. Your tofu pasta is now ready to serve.
How to Serve Tofu Pasta
This dish shines as a main course. Serve it warm right from the pan, and it pairs beautifully with a crisp side salad or roasted vegetables. If you’re making it for a dinner gathering, you can plate it in shallow bowls, letting the sauce pool around the pasta and tofu for a restaurant-quality presentation.
Garnish with more basil, a little grated parmesan, or even a splash of lemon juice for brightness. Crusty bread or garlic toast on the side makes a perfect companion. The creamy sauce and the hearty tofu ensure that no one walks away hungry, whether they’re plant-based or not.
Expert Tips: Tofu Pasta
To ensure your tofu pasta comes out perfect every time, follow these simple tips:
- Season the tofu well before cooking. Tofu on its own is bland, so seasoning it generously helps develop flavor early.
- Don’t skip the cornstarch. It helps create a crispy exterior that holds up well in the creamy sauce.
- Let the garlic and tomato paste cook thoroughly. This step builds flavor and creates depth in the sauce.
- Add the cheese after turning off the heat. This prevents it from clumping and ensures a smooth, creamy finish.
- Keep pasta water. It’s your secret weapon for adjusting the consistency of the sauce.
- Use fresh lemon zest to brighten the dish and balance the richness of the cream and cheese.
How to Store Tofu Pasta
Tofu pasta is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge. It will keep for up to three days. When reheating, use the microwave or warm it gently on the stove with a splash of water or cream to bring back the creamy texture.
This dish is not suitable for freezing as the texture of the tofu and the cream sauce may change once thawed. For best results, enjoy it within a few days.
Variation of Tofu Pasta
There are several easy ways to adapt this tofu pasta to suit your taste or dietary needs:
- Make it fully plant-based by using non-dairy cheese and cream. Cashew cream is a great option.
- Switch up the pasta shape depending on what you have—penne, rigatoni, and fusilli all work well.
- Add extra veggies like mushrooms, zucchini, or bell peppers for more texture and nutrients.
- Try a gluten-free pasta to make the dish suitable for those with gluten sensitivities.
- Add a dash of tamari or soy sauce instead of sun-dried tomatoes if you’re out, for that deep umami flavor.
- Want more spice? Increase the red pepper flakes or stir in a bit of hot sauce to taste.
FAQ
Can I make tofu pasta without dairy?
Yes, you can use non-dairy alternatives like plant-based cream and cheese. Cashew cream also works beautifully.
What type of tofu works best for this recipe?
Firm or extra firm tofu is ideal. It holds its shape and crisps up nicely when pan-fried.
Is this tofu pasta gluten-free?
The dish can be made gluten-free by using gluten-free pasta and checking that your broth and other ingredients are gluten-free as well.
Can I prepare the tofu ahead of time?
Yes, you can cook the tofu and store it in the fridge for a day. Add it to the pasta just before serving.
Why is the lemon zest important in this dish?
Lemon zest adds a fresh note that balances the creamy sauce and makes the whole dish taste lighter.
Tofu Pasta
Equipment
- Skillet
- Pot
- Mixing Bowl
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Ingredients
- 14 ounces firm tofu
- 4 tablespoons cornstarch
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 2 tablespoons olive oil for cooking
- 9 ounces pasta any shape
- 1 tablespoon olive oil
- 2 cloves garlic grated
- 1/2 teaspoon red pepper flakes
- 3 tablespoons tomato paste
- 1 1/2 cups vegetable broth
- 1/2 cup heavy cream or non-dairy cream
- 1 teaspoon dried oregano
- 3 cups baby spinach
- 1/2 cup grated Parmesan or non-dairy cheese
- 1/2 cup sun-dried tomatoes chopped
- 1 handful basil leaves
- 1 lemon zest grated
- 1/2 teaspoon salt or more to taste
Instructions
- Break the tofu into bite-sized chunks and coat with cornstarch, smoked paprika, garlic powder, and a pinch of salt.
- Heat a skillet over medium-high heat, add olive oil, and cook the tofu until golden brown, about 10-12 minutes.
- In the same pan, add more olive oil if needed and sauté grated garlic and red pepper flakes for 2 minutes until fragrant.
- Stir in the tomato paste and let it caramelize slightly.
- Pour in the vegetable broth and cream, then stir in oregano and salt. Simmer for about 10 minutes.
- Cook the pasta in salted boiling water until al dente, reserving half a cup of pasta water before draining.
- Stir in sun-dried tomatoes, Parmesan, and basil into the sauce. Add cooked pasta and tofu, tossing everything together.
- Finish with lemon zest and extra Parmesan before serving.