Tofu Pasta

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

My amazing tofu pasta recipe is a mouthwatering fusion of whole wheat pasta, protein-rich tofu, and a vibrant mix of fresh vegetables that takes me about 30 minutes to prepare! Your whole family will be licking their plates and savoring every scrumptious bite of this vegan and gluten-free pasta.

It still surprises me that people don’t know how to use tofu! From tofu ice cream to tofu Tikka masala and tofu cream cheese, the options are really limitless. It’s perfect for soaking up flavors and adding a meaty texture to dishes, which is why I created this healthy tofu pasta recipe to soak up the flavorful sauce and provide a similar texture to minced beef.

The recipe was an instant success with my family, and especially my kids, who claimed it was better than tofu meatballs, and now call it Mom’s best pasta. If you’re looking for a healthy vegan recipe your kids will love, this is it!

Latest Recipe Video!

🥘 Ingredients

To make my tofu pasta recipe I use the following ingredients:

Whole Wheat Pasta: I used rotini, but feel free to use your favorite pasta shape.

Firm Tofu: Using tofu is a great way to add protein to any meal. I prefer firm tofu for this vegan pasta recipe as it crumbles perfectly into a meat-like texture. Extra-firm tofu or even soft tofu crumbles will also work well. The texture may vary slightly, but it will still provide a protein-rich element to the dish.

Vegetables: I use red onion, zucchini, fresh spinach, garlic, and red bell pepper, but you can get creative and use whatever vegetables you have available.

Canned Tomatoes And Tomato Paste: This is what gives my pasta sauce its delicious tomato flavor. Note: if you don’t have tomato paste, you can substitute it with an equal amount of tomato sauce or crushed tomatoes. Just be aware that the consistency and flavor might differ slightly.

Herbs And Spices: I add dried Italian herbs, dried oregano, salt, pepper, and red pepper flakes to give the sauce its authentic Italian flavor. You can also use double the amount for fresh herbs if you don’t have dried. Adjust the red pepper flakes to your desired preference.

Vegetable Stock: I add vegetable stock to the tofu pasta sauce for moisture and flavor. You can also use other stock flavors, like chicken or beef. Water is also a great substitute.

Optional Toppings: Fresh basil, other fresh herbs, grated parmesan cheese, or vegan cheese will taste great in this vegan tomato pasta with tofu.

Substitutions

Pasta: Other pasta types, like spaghetti, fettuccini, rotini pasta, or even gluten-free pasta, work well. For more protein, I use a gluten-free lentil or chickpea pasta!

Veggies: These are the vegetables I had on hand to make this tofu pasta. But eggplant, carrots, bell peppers, kale, or any other veggies are great choices to add to your pasta sauce.

🔪 How To Make

It’s so easy to make my vegetarian tofu pasta. Just follow the directions below to have it on the table in 30 minutes.

Cook Pasta: First, I cook the pasta as directed on the packaging until al dente in salted boiling water. Then I drain the pasta water and set the cooked pasta aside.

Prep Tofu: I remove the tofu from the packaging and press it for up to 15 minutes, using a tofu press or placing the tofu between kitchen paper towels, and place a heavy object on top of the tofu to remove excess water. Once pressed, I crumble the tofu blocks into small pieces using my hands. You can also crumble the tofu using a food processor and pulsing the tofu until crumbled.

Cook Vegetables: Next, I sauté the onion in a large skillet over medium heat with a drizzle of oil for 2-3 minutes. I add the garlic, zucchini, and bell peppers, and sauté until the vegetables are cooked, approximately 4-5 minutes.

Add Tomato Paste and Seasonings: Then, I stir the tomato paste, salt, pepper, dried herbs, and red pepper flakes into the large pan with the veggies.

Add Tofu: Next, I add the crumbled tofu and stir through the cooked vegetables.

Add Remaining Ingredients: I then add the baby spinach, canned tomatoes, and the vegetable stock to create the flavorful tomato-based sauce.

Cook and Season To Taste: Once the sauce comes to a boil, I reduce the heat and simmer it for 2-3 minutes, gently stirring. At this point, I adjust the seasoning to taste, adding a pinch of salt if needed, and toss in the cooked pasta.

Serve And Enjoy! I serve the hot tofu pasta topped with fresh basil and dairy or vegan parmesan cheese. It also tastes amazing with a drizzle of pesto sauce and a tablespoon of toasted pine nuts for extra flavor and crunchy texture.

📖 Variations

I have made several versions of this tofu pasta since I first created it, and some worked, some not so much! Here are some that worked the best:

Vegan Pesto: Instead of using crushed tomatoes and tomato paste, I use 1/4 cup of vegan pesto sauce (like this easy pesto without pine nuts)!

Silken Tofu Pasta Sauce: For a super smooth, creamy pasta sauce, I use silken tofu instead of firm tofu, and blend it with the diced tomatoes to create a smooth sauce that I mix into the cooked pasta.

Mediterranean Twist: To give this tofu and pasta recipe a Mediterranean flair, I add ingredients like sliced black olives, artichoke hearts, and sun-dried tomatoes to the sauce, and sprinkle some crumbled feta cheese and fresh basil on top before serving.

🍽 Serving Suggestions

My vegan gluten-free tofu pasta recipe is perfect as a light lunch, a hearty side dish to a main meal, or simply paired with garlic bread. Here are some of my favorite recipes to pair with this delicious pasta dish:

Garlic Bread And Salad: I serve this tofu pasta with a side of my air fryer garlic bread to scoop up the tofu pasta. The warm, buttery slices of bread will pair perfectly with the flavorful pasta. A refreshing light side dish like my Greek salad for a filling, healthy meal full of Mediterranean ingredients, is a great combo.

Roasted Vegetables: When we have guests over or want some extra nutrients on the table to go with this pasta recipe, I serve this tofu pasta as the main event alongside this cheesy garlic roasted asparagus recipe that’s crunchy and take 10 minutes to prepare. Or my personal favorite, roasted green beans and potatoes, which I just bang in the oven with a few spices and olive oil.

🧊 Storage Directions

Refrigeration: When I have leftover tofu tomato pasta, I transfer it to an airtight container or a resealable bag once cooled, and label the container with the date for reference. It can be stored in the refrigerator for up to 5 days.

Freezing: I don’t recommend freezing this recipe, as the texture of the tofu will change once frozen and reheated.

Reheating: To reheat the leftovers, there are a few options: For stovetop reheating, I heat the leftovers in a saucepan over medium heat for 5-7 minutes, adding a splash of water or vegetable broth to the sauce and prevent sticking. The second option is simply microwaving leftovers for 1-2 minutes in a microwave bowl.

❓Recipe FAQs

📋 Recipe Card