EASY TOFU TOMATO PASTA RECIPE (VEGAN, WFPB)
Ready in 30 minutes, this easy Tofu Tomato Pasta is a simple, quick, and satisfying meal perfect for a weeknight dinner or a special occasion that calls for something nourishing yet straightforward.
Ingredients
Creamy Tofu sauce:
- 12 oz silken tofu (340g)
- ¼ cup nutritional yeast (20 g)
- 1 tsp garlic powder
Tomato pasta:
- 1 onion (medium, finely chopped)
- 3 cloves garlic (minced)
- 1 red bell pepper (diced)
- 2 cups cherry tomatoes (halved)
- 2 cups oil-free marinara sauce
- 2 cups vegetable broth (low sodium)
- 8 oz whole wheat pasta (or gluten-free pasta of choice. 227 g)
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper (to taste)
- 2 cups baby spinach
- Fresh basil or parsley (for garnish optional)
- Vegan Parmesan cheese (for garnish optional)
Instructions
- Prepare the Creamy Tofu Sauce: Blend the silken tofu in a blender or food processor until smooth. Then, add nutritional yeast, garlic powder, and optionally a pinch of salt, and pepper. Blend again until well combined. Set aside.
- Cook the Vegetables: Heat water over medium heat in a large pan. Sauté the onion and garlic with a pinch of salt for about 2-3 minutes until translucent. Then add the red bell pepper and cherry tomatoes. Cook for another 3-4 minutes until the vegetables start to soften.
- Add Pasta and Liquids: Stir in the dry pasta and the marinara sauce. Pour in the vegetable broth, add salt and pepper, and bring the mixture to a boil. Reduce heat, cover, and simmer for 10-15 minutes or until the pasta is almost al dente*. Stir occasionally to prevent sticking, especially at the end of the cooking time.
- Combine with Creamy Tofu Sauce: Reduce the heat, and pour the creamy tofu sauce over the pasta. Gently mix to combine everything well. Add the dried basil and oregano. Adjust salt and pepper to taste. Cook on low heat for an additional 1-2 minutes.
- Incorporate Baby Spinach: Turn the heat off and add the baby spinach to the pan, gently folding it into the mixture. The pasta is ready to be served when the spinach is wilted and vibrant green.
- Serve: Garnish with fresh basil or parsley and vegan parmesan cheese if desired. Serve hot and enjoy your quick, easy, and wholesome plant-based.
Notes
- * To ensure the pasta is cooked correctly, please check for doneness by referring to the minimum cook time mentioned in the package instructions. The time could vary depending on the type of pasta you are using.
- While whole wheat and gluten-free pasta are great options for this recipe, feel free to explore other types, such as lentils, chickpeas, cauliflower, or quinoa pasta, for extra protein and fiber. Each type will bring a unique texture and flavor to your dish.
- Store any leftovers in an airtight container in the refrigerator for up to 3 or 4 days. The pasta may absorb more sauce over time, so adding a little vegetable broth when reheating can help revive the creamy texture.
- If you enjoy a bit of heat, consider adding a pinch of red pepper flakes or a dash of cayenne pepper when sautéing the vegetables. This way, you can add a pleasant warmth to the dish without overwhelming the other flavors.
- The creamy tofu sauce can be replaced with coconut milk or cashew cream for those with soy allergies.
- Add more vegetable broth or water to reach your desired consistency if the sauce is too thick.