Tofu Pasta
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.
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.
Notes
This dish is best served fresh, but leftovers can be stored in an airtight container for up to three days.