Our tofu pasta in creamy sun-dried tomato marry me sauce is an easy high-protein recipe bursting with Tuscan flavors and ready in less than 30 minutes.
For more easy tofu recipes, try our tofu meatballs, marinated tofu, and tofu cacciatore.
Why this recipe works…
Marry me tofu pasta is a simple, satisfying, and protein-packed meal that comes together in just 30 minutes!
We use our well-tested quick and easy fried tofu for protein; you can also use baked tofu or air-fried tofu if you don’t want to cook it in a skillet.
But what truly sets this tofu pasta apart is the rich, creamy, Tuscan-inspired “Marry Me” sauce; an irresistible blend of flavors that makes anything you drizzle it on absolutely delicious 🤤.
Louise and I are obsessed with it and we might need an intervention soon 😅 .
We use the same sauce for our marry me butter beans, and marry me chickpeas and we just can’t get enough. It’s too good!
The recipe is vegetarian, the ingredients are simple, and easy to veganize.
Honestly, this is one of our favorite ways of eating tofu and we think it’ll become one of your favorite meatless dinners too 💚.
Leftovers keep well so you can even pack it in your lunch box the next day.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Pasta: We use fusilli, but any shape works. Try rigatoni, maccheroni, conchiglie, or penne.
- Tofu: Best if firm or extra firm as you’ll want some chew.
- Tofu flavoring: We use cornstarch, garlic powder, smoked paprika, and salt. Substitute sweet paprika for smoked.
- Olive oil: Substitute another vegetable oil, butter, or non-dairy butter.
- Garlic and Tomato paste: To add umami to the sauce.
- Heavy cream: You can substitute non-dairy cream for heavy cream. You can also use blended cashews. Soak 1/2 cup cashews in hot water for 30 minutes, then drain and blend with 1 cup cold water until smooth.
- Parmesan: You can use Italian Parmigiano Reggiano or substitute a non-dairy cheese to make the recipe vegan.
- Sun-dried tomatoes: It’s essential to get sun-dried tomatoes in oil as they are ready to use, tender, and packed with flavor.
How to make tofu pasta
Step 1: Fry the tofu.
Break the tofu into bite-sized pieces and place it in a bowl. Toss it with cornstarch, garlic powder, paprika, and salt until coated.
Heat olive oil in a skillet, cook the tofu in a single layer over medium-high heat for 10-12 minutes, turning every 3 minutes until golden brown, adding more oil if needed.
Step 2: Make the marry me sauce.
Heat the olive oil in a large skillet, add grated garlic, red pepper flakes and tomato paste. Sauté for 2 minute.
Pour in vegetable broth, heavy cream, dried oregano, salt, black pepper and spinach and simmer for 10 minutes.
Turn the heat off, add chopped sun-dried tomatoes, grated parmesan cheese, and basil leaves and stir until creamy.
Step 3: Add pasta and tofu chunks.
While the sauce simmers, cook the pasta “al dente” in plenty of salted boiling water.
Reserve some pasta water before draining, then add the pasta and the tofu chunks to the sauce.
Finish cooking for a minute while tossing until all is creamy, adding some reserved pasta water if necessary. Enjoy with a grating of lemon zest and more parmesan to taste.
Tips
- 🔥 Turn off the heat before adding Parmesan: Let the sauce cool for a few seconds before stirring in the Parmesan. This prevents the cheese from clumping into an indestructible lumpy mass.
- 🇮🇹 Cook pasta al dente: Slightly undercook the pasta in salted boiling water so it retains a firm bite and doesn’t turn mushy when tossed in the sauce.
- 🧂 Season tofu well before pan-frying: Tofu can be bland on its own, so be generous with seasoning before frying. This ensures every bite of your pasta is packed with flavor.
- 🍋 Don’t skip the lemon zest: A little zest goes a long way! It enhances the Tuscan flavors of the sauce and adds a fresh contrast.
- 🍅 Use oil-packed sun-dried tomatoes: They’re more flavorful, tender, and ready to use. Just drain the excess oil before adding them to the sauce.
Common Questions
Yes! Preheat the oven to 400°F (200°C). Drain and pat dry 16 oz firm tofu, then break it into bite-sized chunks. In a bowl, toss the tofu with 2 tbsp olive oil, 3 tbsp soy sauce, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, 2 twists black pepper, and 3 tbsp cornstarch until coated. Arrange on a baking tray and bake at 400°F or 200°C for 30 minutes.
It depends on your preference! If you like tofu that’s dry and chewy, go ahead and press it. But if you prefer tender, juicy tofu chunks, skip the pressing.
We recommend not pressing the tofu for this recipe. Either way, be sure to use firm or super firm tofu for best texture.
Yes, pasta is delicious with tofu, and they are also great together from a nutritional point of view as tofu adds plenty of plant-based protein.
Store leftovers in an airtight container in the fridge for 3 days. We recommend reheating it in the microwave for a few seconds, without overcooking it. This recipe is not suitable for freezing.
More Easy Pasta Recipes
- Asparagus pasta
- Sun-dried tomato pasta
- Creamy broccoli pasta
- Pasta alla Norma (eggplant pasta)
If you tried this tofu pasta recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Tofu pasta
Ingredients
FOR THE TOFU
- 14 ounces firm tofu
- 4 tablespoons cornstarch
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
FOR THE PASTA SAUCE
- 9 ounces pasta any shape
- 1 tablespoon olive oil + 2 more to cook the tofu
- 2 cloves garlic
- ½ teaspoon red pepper flakes
- 3 tablespoons tomato paste
- 1½ cups vegetable broth
- ½ cup heavy cream or non-dairy cream
- 1 teaspoon dried oregano
- 3 cups baby spinach
- ½ cup grated parmesan or non-dairy cheese
- ½ cup sun-dried tomatoes
- 1 handful basil
- 1 lemon the grated zest
- ½ teaspoon salt or more to taste
Instructions
- COOK TOFU: Break 14 ounces firm tofu into bite-sized pieces and place it in a bowl. Toss it with 4 tablespoons cornstarch, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, and 3 pinches of salt until coated.Heat 2 tablespoons olive oil in a skillet, cook the tofu in a single layer over medium-high heat for 10-12 minutes, turning every 3 minutes until golden brown, adding more oil if needed.
- MAKE SAUCE: Heat 1 tablespoon olive oil in a large skillet, add 2 cloves garlic (grated), ½ teaspoon red pepper flakes and 3 tablespoons tomato paste. Sauté for 2 minute.Pour in 1½ cups vegetable broth, ½ cup heavy cream, 1 teaspoon dried oregano, ½ teaspoon salt, some black pepper and 3 cups baby spinach and simmer for 10 minutes.Turn the heat off, add ½ cup sun-dried tomatoes (chopped), ½ cup grated parmesan, 1 handful basil and stir until creamy.
- SERVE WITH PASTA: While the sauce simmers, cook 9 ounces pasta “al dente” in plenty of salted boiling water.Reserve some pasta water before draining, then add the pasta and the tofu chunks to the sauce.Finish cooking for a minute while tossing until all is creamy, adding some reserved pasta water if necessary.Enjoy with the grated zest of 1 lemon and more parmesan to taste.
Video
Notes
- Make it vegan: Substitute your favorite non-dairy cheese for parmesan, and non-dairy cream for heavy cream. You can also use blended cashews instead of cream. Soak 1/2 cup cashews in hot water for 30 minutes, then drain and blend with 1 cup cold water until smooth.
- Tofu: Best if firm or super firm.
- Pasta: You can use any shape. You can substitute lentil pasta, chickpea pasta, or gluten-free pasta.
- Sun-dried tomatoes: They add bold flavor and umami. Substitute with a tablespoon of soy sauce or tamari sauce.
- Turn off the heat before adding Parmesan: Let the sauce cool for a few seconds before stirring in the Parmesan. This prevents the cheese from clumping into an indestructible lumpy mass.
- Cook pasta al dente: Slightly undercook the pasta in salted boiling water so it retains a firm bite and doesn’t turn mushy when tossed in the sauce.
- Season tofu well before pan-frying: Tofu can be bland on its own, so be generous with seasoning before frying. This ensures every bite of your pasta is packed with flavor.
- Don’t skip the lemon zest: A little zest goes a long way! It enhances the Tuscan flavors of the sauce and adds a fresh contrast.
- Use oil-packed sun-dried tomatoes: They’re more flavorful, tender, and ready to use. Just drain the excess oil before adding them to the sauce.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Wonderful, tasty, and easy. Love this recipe!!! Thank you!!!😊😊
So good! I was scared it wasn’t going to be due to only seeing Asian recipes on tofu
Hi Skyler,
Thanks so much for leaving a comment! There are many delicious Asian tofu recipes out there – we also try to give the tofu an Italian spin 🙂
Have a wonderful day ahead. Kindest,
Louise
Thanks for posting this great recipe!
Hi Abee, I’m very happy you liked it! Many thanks, Nico