This creamy Silken Tofu Tomato Pasta Sauce is the ultimate quick and easy vegan recipe that delivers a rich, velvety texture using plant-based protein in under 20 minutes.
Naturally dairy-free and nut-free, this simple dish makes a comforting meal perfect for a breezy weeknight dinner or satisfying lunch.
Last week, I found silken tofu on sale and grabbed a few packages to keep in my fridge. I love having it on hand for making my oil-free vegan mayonnaise or a creamy silken tofu chocolate smoothie, but this time, I decided to turn it into a silken tofu tomato pasta sauce.
Blended with diced tomatoes and nutritional yeast, the tofu creates a silky-smooth, rich sauce with a delicious tomato flavor and a subtle cheesy note, without any dairy or nuts.
This easy vegan dinner is perfect for busy days when you want something comforting, filling, and packed with plant-based protein.
If you love quick, comforting pasta dishes, try my high-protein red lentil pasta, chickpea pasta, and vegan Bolognese pasta next.
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🍅Ingredients
- Silken tofu: I used Mori-Nu silken firm tofu for the creamiest sauce. Use silken tofu, not regular firm tofu.
- Pasta: Choose your favorite pasta shape, or use gluten-free pasta if needed.
- Canned diced tomatoes: Add rich tomato flavor and a savory base.
- Onion: Brings sweetness and depth of flavor.
- Garlic: Adds a fragrant, savory flavor.
- Nutritional yeast: Gives the sauce a delicious cheesy taste.
- Olive oil: Helps sauté the aromatics; any neutral vegetable oil works too.
- Fresh parsley: Adds freshness and a pop of color.
- Salt, dried oregano, basil, smoked paprika, and black pepper: Add savory, herby flavors with a subtle smoky note.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🍲How To Make Silken Tofu Tomato Pasta Sauce
Cook the pasta: Bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente.
Sauté the aromatics: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes until softened, then stir in the minced garlic, dried oregano, basil, smoked paprika, and black pepper, and cook for another 30 seconds until fragrant.
Add the tomatoes: Stir in the diced tomatoes and salt, then simmer for 4-5 minutes to allow the flavors to develop.
Blend the sauce: Transfer the tomato mixture to a blender and add the silken tofu and nutritional yeast. Blend until completely smooth and creamy.
Combine with the pasta: Pour the sauce into the pot with the cooked pasta and stir until every piece is evenly coated.
Garnish and serve: Finish with freshly chopped parsley and vegan parmesan and serve warm.
📋Variations
- Make it spicy: Add red pepper flakes or a pinch of cayenne pepper for a little heat.
- Add vegetables: Stir in fresh spinach, sautéed mushrooms, zucchini, or roasted bell peppers for extra flavor and texture.
- Boost the protein: Add cooked chickpeas, white beans, or crispy tofu for an even more filling meal.
- Make it gluten-free: Use your favorite gluten-free pasta while keeping the sauce naturally gluten-free.
- Make it oil-free: Sauté the onion and garlic in a splash of water or vegetable broth instead of olive oil.
- Use fresh tomatoes: Replace canned diced tomatoes with ripe, chopped fresh tomatoes. Cook them a little longer until they soften and release their juices.
💡Marinela's Tips
- Use silken tofu: For the smoothest, creamiest sauce, choose silken firm tofu rather than regular firm tofu.
- Blend until silky smooth: Blend the tofu, tomatoes, and seasonings thoroughly to get a velvety sauce without lumps.
- Taste before serving: Adjust the salt, black pepper, and nutritional yeast to suit your taste.
❓Frequently Asked Questions (FAQ's)
Yes! You can prepare the sauce up to 3 days in advance and store it in an airtight container in the refrigerator. Reheat gently on the stovetop before tossing it with freshly cooked pasta.
Silken tofu is best for this recipe because it blends into a smooth, creamy sauce. Regular firm tofu has a denser texture and may require more liquid to blend smoothly.
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave, adding a splash of water to loosen the sauce if needed.
Yes, you can freeze the sauce separately in a freezer-safe container for up to 2 months. Thaw it overnight in the refrigerator and blend or stir well after reheating, as the texture may change slightly.
📖 Recipe
Creamy Silken Tofu Tomato Pasta (Vegan)
Equipment
- Cooking pot
- Non-stick frying pan or skillet
- high speed blender
Ingredients
- 8 oz (230 gr) pasta of choice
- 10.8 oz (307 gr) silken tofu drained
- 14.1 oz (400 gr) canned diced tomatoes
- 2 tablespoons nutritional yeast
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- ½-¾ teaspoon sea salt
- ¼ cup fresh parsley chopped
Instructions
- Bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.8 oz (230 gr) pasta of choice
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes until softened. Stir in the minced garlic, dried oregano, basil, smoked paprika, and black pepper, and cook for another 30 seconds until fragrant.1 medium onion, 3 cloves garlic, 1 tablespoon olive oil, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon smoked paprika, ¼ teaspoon ground black pepper
- Stir in the diced tomatoes and salt, then simmer for 4-5 minutes to allow the flavors to develop.14.1 oz (400 gr) canned diced tomatoes, ½-¾ teaspoon sea salt
- Transfer the tomato mixture to a blender and add the silken tofu and nutritional yeast. Blend until completely smooth and creamy.10.8 oz (307 gr) silken tofu, 2 tablespoons nutritional yeast
- Pour the sauce into the pot with the cooked pasta and stir until every piece is evenly coated.
- Finish with freshly chopped parsley and vegan Parmesan, if desired. Serve warm.¼ cup fresh parsley
Notes
- Choose silken tofu: Use silken firm tofu, such as Mori-Nu, for the smoothest, creamiest sauce.
- Blend thoroughly: Blend until silky smooth for a velvety, lump-free texture.
- Adjust the consistency: Add a splash of reserved pasta water if the sauce is too thick.
- Make it oil-free: Sauté the onion and garlic in a little water or vegetable broth instead of olive oil.
- Store leftovers: Refrigerate in an airtight container for up to 3 days and reheat gently, adding a splash of water if needed.
Nutrition
🍝Plant-Based Pasta Recipes For Dinner
- Meatless spaghetti bake
- Pasta with grape tomatoes
- Dairy-free pasta primavera
- Green vegan pasta
- Vegan nutritional yeast mac and cheese
🧀Serving Suggestions
If you try this silken tofu tomato pasta, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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