Tomato Basil Tofu Pasta
This tomato basil tofu pasta sauce is rich and creamy but made with simple and good for you ingredients! I promise you would never know this vegan pasta is made with tofu!
Ok, before you say omg Claire why are you putting tofu in pasta sauce, hear me out! This recipe was inspired by my tomato basil cream sauce, which has cashews as the base to make it creamy.
I get a lot of questions on how to make that recipe nut free, so I decided to make an official nut free version! It’s a bit different in that it requires no oven, just a stove and some really simple ingredients.
We’ll be using silken tofu (and only silken tofu!) to make a really creamy sauce, along with onion, cherry or grape tomatoes, some white wine, nutritional yeast and basil.
I promise, you would have NO idea there is tofu in this sauce once it’s all said and done! It’s rich and creamy and tastes like any old tomato cream sauce made with dairy. Try my spaghetti pomodoro or dairy free mac and cheese next!
Why you’ll love this recipe
- Easy to make
- High in protein
- Rich & creamy
- Vegan & gluten free
- Meal prep friendly
How to make tofu pasta
Bring a large pot of salted water to a boil and cooked pasta according to package instructions.
Heat 2 tablespoons of olive oil in a skillet. Add in the diced onion and saute for about 5 minutes, until it starts to brown. Add in the minced garlic and saute for an additional 5 or so minutes.
Add in the white wine and summer until the liquid has evaporated.
Add in the tomatoes (whole, no need to chop!), and saute for about 5 minutes, then cover and let steam until soften, about 5 more minutes. Once that is done, carefully transfer to a blender along with all remaining ingredients.
When blending hot things, it helps to start the blender on the lowest possible setting and keep the lid slightly ajar, and slowy turn it up as you go. Blend until completely smooth and creamy.
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Taste and adjust flavors as desired. You may want more red pepper flakes for a spicy pasta, more nutritional yeast for cheesy, or more salt just because!
Add about 3/4 of the sauce to the cooked pasta and stir to combine. Let simmer for a minute or so to allow the flavors to blend.
If you’re using gluten free pasta like I did (I used brown rice) I find the pasta really absorbs the sauce so I like to reserve a bit to pour on top of the final dish or save if I have leftovers! Garnish with fresh basil and enjoy!
Make it a meal!
Since the tofu adds a ton of protein to this pasta, I like to serve it exactly as is! Maybe sprinkled with some of my cashew parmesan (use sunflower seeds for nut-free), fresh basil with a glass of Pinot Noir on the side.
If you want to spruce it up or add even more protein, serve it with some simple grilled chicken breast and a side vegan caesar salad.
How to store and freeze
This tofu pasta will keep for about 3 days in the fridge. I like to keep just a bit of sauce in a container to I can add that to the pasta when I reheat. That will it will get nice and creamy and be good as new!
I haven’t tried freezing the sauce, but I think it would work! I’ve never frozen anything with tofu, but as long as you’re freezing just the sauce (and not with the pasta) you should be good.
Just be sure to leave room in the container for any freezing expansion.
Different types of tofu
This recipe calls for silken tofu, and I highly recommend sticking with that! It will yield the creamiest sauce and I promise you won’t detect any tofu at all.
Other varieties like firm or extra firm will yield the same flavor (though it may taste more tofu-y) but the texture will be much more gritty and not as smooth as with silken tofu.
More recipes you’ll love!
- Broccoli Pesto Pasta
- Vegan Vodka Sauce
- Vegan Mushroom Stroganoff
- Pesto Pasta
- Hidden Veggie Pasta Sauce
Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, if you make this recipe, be sure to tag me on instagram and leave a comment below so I can see your creation!
Tomato Basil Tofu Pasta
by: claire cary
Ingredients
- 1 pound pasta of choice
- 14 ounces silken tofu
- 20 ounces cherry or grape tomatoes 20 ounces by weight, not volume
- 4 tablespoons olive oil divided
- 1 white or yellow onion
- 3 teaspoons minced garlic about 6 large cloves
- ½ cup white wine I used pinot grigio, any dry white wine is fine!
- ¼ cup nutritional yeast
- 3 tablespoons tomato paste
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes or more if you like spice
- ¼ cup fresh basil
Instructions
- Bring a large pot of salted water to a boil and cooked pasta according to package instructions.
- Heat 2 tablespoons of olive oil in a skillet. Add in the diced onion and saute for about 5 minutes, until it starts to brown. Add in the minced garlic and saute for an additional 5 or so minutes.
- Add in the white wine and summer until the liquid has cooked off.
- Add in the tomatoes (whole, no need to chop!), and saute for about 5 minutes, then cover and let steam until soften, about 5-10 more minutes or until they look a bit wrinkley/blistered.
- Once that is done, carefully transfer to a blender along with all remaining ingredients.
- When blending hot things, it helps to start the blender on the lowest possible setting and keep the lid slightly ajar, and slowy turn it up as you go. Blend until completely smooth and creamy. Taste and adjust flavors as desired.
- Add about 3/4 of the sauce to the cooked pasta and stir to combine. Let simmer for a minute or so to allow the flavors to blend. If you’re using gluten free pasta like I did (I used brown rice) I find the pasta really absorbs the sauce so I like to reserve a bit to pour on top of the final dish or save if I have leftovers!
- Garnish with fresh basil and enjoy!
Notes
Comments
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Can this be frozen?
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Yes, the pasta may just fall apart when reheated!
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This was amazing! It was easy to prepare and it tastes so delicious.
Thanks for posting it
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This is a wonderful recipe! It tastes just like penne alla vodka at an Italian restaurant. I didn’t even need the olive oil. There’s so much flavor here!
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Wow.I loved this recipe.This is a definite keeper which I will be using every two weeks.I have access to great quality non gmo silken sofu and have never known how to use it until now….thank you for sharing
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Love it! Thank you, Sarika.
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This came out amazing!!! We had to use Firm tofu as that was all that was available, and we only used 3/4 of the block and it worked out perfect! My kids even ate 2 bowls. We added feta too:)
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So glad it worked with the firm tofu! Thanks, Marissa!
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