Tofu pasta is a delicious vegan recipe with tasty crumbled tofu and a rich tomato sauce. This is essentially a tofu bolognese that you can put together for a quick, easy, and nutritious meal in less than 30 minutes.
Course: Main, pasta
Cuisine: International, Italian
Keyword: bolognese, no meat, tofu
14- 16 ouncestofufirm or extra firm
28ouncescrushed tomatoesor tomato puree, or passata
2tablespoonssoy sauce(1 for the sauce, 1 for baked tofu)
1teaspoonsalt(½ for the sauce, ½ for baked tofu)
1poundpastaspaghetti, linguine, rigatoni, penne, or other
Note: We bake the tofu to give it some texture and taste and to dry it up so that it gets a little chewier. If you want the pan-fried version, check out the "variations" chapter above.
Preheat oven to 390F or 200C. Line baking sheet with parchment paper.Crumble tofu with hands, not too fine. Add to a bowl. Season with 1 tablespoon soysauce, ½ teaspoon salt, 2 twists pepper, and 1 teaspoon garlicpowder.
Mix with a spoon, then transfer to baking sheet, spread out, and bake for 15 minutes. In the meantime make the sauce.
Make the sauce
To a large non-stick pan, add the oliveoil, finely chopped onion, celery, and carrot. You can use a food processor instead of chopping them by hand.Gently fry for 5 minutes, stirring occasionally.
Add cannedtomatoes, soysauce, salt and blackpepper. Stir and let simmer on medium to low heat for 15 to 20 minutes. Taste and adjust for salt.
Cook the pasta in plenty of salted boiling water as per package directions.
When the tofu is done baking, add it to the sauce. Stir in and let simmer for just one more minute. Turn the heat off, add fresh basil or chopped parsley if you like, and serve on your favorite pasta.