Creamy Silken Tofu Tomato Pasta (Vegan)
This creamy silken tofu tomato pasta sauce is an easy vegan recipe made with simple ingredients in just 20 minutes. It's naturally dairy-free and nut-free, with a rich, silky-smooth texture and plenty of plant-based protein.
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
Calories: 444kcalCarbohydrates: 72gProtein: 19gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 593mgPotassium: 823mgFiber: 7gSugar: 8gVitamin A: 757IUVitamin C: 23mgCalcium: 129mgIron: 5mg
Tried this recipe?Let us know how it was!
