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This amazing tofu pasta recipe is a mouthwatering fusion of whole wheat pasta, protein-rich tofu, and a vibrant mix of fresh vegetables that is ready in just about 30 minutes! Whip it up quickly and savor every scrumptious bite of this perfect pasta delight! Vegan and easily made gluten free too!
This easy recipe brings together pantry-staple ingredients like whole wheat pasta, firm tofu, and a variety of vegetables in a deliciously simple sauce. Tofu is an excellent source of protein, making this tofu pasta delicious and good for you too!
It might be surprising that tofu and pasta go well together – but they really do! Tofu adds a meaty quality and takes on the flavors of the sauce and spices, so it blends really well into this dish.
Pasta with tofu also happens to be super customizable and great for feeding a crowd. It’s also really filling thanks to the tofu tomato sauce the pasta is tossed with, which means even meat eaters will love this recipe!
This vegan tofu pasta recipe is super easy to prepare and is a convenient option that checks all the boxes for a balanced and satisfying meal. Get ready to indulge in a delicious and nutritious pasta experience that will leave you feeling great!
👩🏽🍳 Why This Recipe Works
- Quick & Easy: Ready in just 30 minutes!
- Nutritious: Packed with wholesome ingredients like whole wheat pasta and tofu. And adding tofu in pasta sauce is great, because it adds tons of protein without changing the flavor of this recipe!
- Customizable: Adjust the tofu with pasta sauce to your taste with different veggies and herbs.
- Pantry Staples: Uses common ingredients for convenience.
- Bursting with Flavor: Savory tomato-based sauce (similar to a vegan bolognese sauce) and optional toppings create a taste sensation.
- Leftover-Friendly: Enjoy delicious leftovers of this vegan vegetable pasta for up to 5 days.
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This tofu pasta recipe requires simple ingredients, easily found at any grocery store! Here’s what you need:
- Whole Wheat Pasta: I used rotini, but feel free to use your favorite pasta shape. Choose what suits your preferences or what you have on hand.
- Firm Tofu: Using tofu is a great way to add protein to any meal. If you don’t have firm tofu, you can try any type of tofu like extra-firm tofu or even soft tofu crumbles. The texture may vary slightly, but it will still provide a protein-rich element to the dish. You can also cut it into small tofu cubes.
- Vegetables: This tomato tofu pasta calls for red onion, zucchini, fresh spinach, and red bell pepper, but you can get creative and use whatever vegetables you have available.
- Canned Tomatoes And Tomato Paste: The main ingredient for the tofu pasta sauce! 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: The only herbs and spices needed are dried Italian herbs, dried oregano, and red pepper flakes. You can also use fresh herbs if you don’t have dried (just make sure to adjust the amount you use since the measurements won’t be the same.) Also, some salt and black pepper are used to enhance the flavor. Not a fan of spicy food? No problem: you can adjust the red pepper flakes to your desired preference.
- Vegetable Stock: Vegetable stock is used to add some moisture to the creamy tofu pasta sauce. 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 / vegan parmesan (or even a sprinkle of nutritional yeast) all will taste great in this vegan tomato pasta with tofu.
- Pasta: Use any pasta type that you like; make tofu spaghetti, fettuccini, rotini pasta, or even gluten-free pasta. For more protein use a gluten free lentil or chickpea pasta!
- Veggies: Add whatever vegetables you have on hand such as eggplant, carrots, bell peppers, kale, or any other veggies you enjoy.
- Gluten Free: Swap the whole wheat pasta with your favorite gluten-free pasta brand. There are many options available in stores or online that will allow you to enjoy this vegetarian tofu tomato pasta without gluten.
🔪 How To Make Tofu Pasta
Cook Pasta: Cook your pasta of choice as directed on the packaging or until al dente in salted boiling water, then drain the pasta water, and set the cooked pasta aside.
Prep Tofu: Remove the tofu from the packaging and press for up to 15 minutes. You can either use a tofu press, or place the tofu between kitchen paper towels and place a heavy object on top of the tofu to remove excess water. Once pressed, crumble the tofu blocks into small pieces using your hands, and set aside. You can also crumble the tofu using a food processor and pulsing the tofu until crumbled.
Cook Vegetables: Sauté the oil and onion in a large skillet over medium heat for 2-3 minutes. Add the garlic, zucchini and bell peppers. Continue to sauté until the vegetables are cooked, approximately 4-5 minutes.
Add Tomato Paste and Seasonings: Stir the tomato paste, salt, pepper, dried herbs and red pepper flakes into the large pan with the veggies. Stir to combine.
Add Tofu: Next, add the crumbled tofu and stir through the cooked vegetables.
Add Remaining Ingredients: Add the baby spinach, canned tomatoes and the vegetable stock. This is essentially the entirety of your vegan tomato pasta sauce.
Cook & Season To Taste: Bring to a boil, reduce heat and simmer this tofu sauce for pasta for 2-3 minutes, gently stirring. Adjust seasoning to taste, add a pinch of salt if needed, and toss through the cooked pasta.
Serve And Enjoy! Serve this pasta tofu recipe topped with fresh basil and dairy or vegan parmesan cheese if desired. You can also top it with a drizzle of pesto sauce and a tablespoon of toasted pine nuts for extra flavor and crunchy texture.
💭 Expert Tips
- Slice vegetables thin. Thinly slice the vegetables to help speed up the cooking process.
- Stir gently: Be gentle when stirring so as to not completely mash up the tofu.
- Choose the right tofu. Use firm or extra firm tofu as it holds its shape better for those meaty tofu crumbles in this vegan pasta with veggies.
- For best results, don’t forget to press your tofu! This is super important, or your tofu will make the pasta watery. It also helps give the tofu a firm and chewy texture.
- Vegan Pesto Tofu Pasta: Instead of using crushed tomatoes and tomato paste, use 1/4 cup of vegan pesto (like this easy pesto without pine nuts)!
- Silken Tofu Pasta Sauce: If you don’t want to have tofu crumbles mixed in with your pasta, another option is to use silken tofu and blend it with the diced tomatoes for a super smooth, creamy tofu tomato sauce that you can mix with your pasta.
- Mediterranean Twist: Give this tofu and pasta recipe a Mediterranean flair by adding ingredients like sliced black olives, artichoke hearts, and sun-dried tomatoes to the sauce. Sprinkle some crumbled feta cheese and fresh basil on top before serving.
- Tofu Mushroom Pasta: Replace the zucchini and bell peppers with diced mushrooms instead!
- Other Spices: Feel free to try adding other Italian spices into your pasta dish. Fresh minced garlic, garlic powder, or onion powder would taste great. And feel free to add more dried chili flakes if you prefer a little more heat in your vegan red sauce pasta.
🍽 Serving Suggestions
- Garlic Bread And Salad: Serve this tofu pasta with a side of my air fryer garlic bread. The warm, buttery slices of bread will pair perfectly with the flavorful pasta. Add a refreshing light side dish like my keto Greek salad for a filling, healthy meal.
- Roasted Vegetables: For a large gathering or a hungry crowd, serve this tofu pasta as the main event alongside a medley of extra veggies. Some great options are this cheesy baked asparagus as well as my recipe for roasted green beans and potatoes.
- Caprese Salad: Create a fresh and vibrant combination by serving a classic caprese salad alongside your tofu tomato veggie pasta. Arrange slices of juicy tomatoes, fresh mozzarella cheese, and basil leaves on a platter. Drizzle with balsamic glaze or a simple dressing of olive oil, salt, and pepper.
- Steamed Or Boiled Vegetables: Steam or boil a mix of colorful vegetables such as broccoli, carrots, and green beans to serve alongside the tofu pasta. Check out how to boil green beans perfectly every time with my recipe!
Storage And Reheating
In the Fridge: Let leftover tofu tomato pasta cool to room temperature. Transfer any leftovers to an airtight container or a resealable bag. Label the container with the date for reference. It can be stored in the refrigerator for up to 5 days. Just note that the texture of the pasta will soften slightly while stored, but it will still taste delicious when reheated.
Reheating: To reheat the leftovers, there are a few options:
- Stovetop: Place a non-stick skillet or saucepan over medium heat. Add the desired amount of pasta and a splash of water or vegetable broth to prevent sticking. Stir occasionally as you gently heat the pasta until it reaches the desired temperature.
- Microwave: Transfer the desired amount of pasta to a microwave-safe dish. Heat the pasta in short intervals, stirring in between, until it’s thoroughly heated.
I don’t recommend freezing this recipe, as the texture of the tofu will change once frozen and reheated.
Of course! You can experiment with different types of tofu based on your preference. Firm tofu works best for this tofu with pasta recipe, but you can also try extra-firm tofu or softer tofu for slightly different texture.
Yes, this creamy tofu pasta is perfect for meal prep! You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to serve, simply reheat the sauce on the stovetop or microwave and toss it with freshly cooked pasta.
Yes! Overall, tofu is considered a health food because it’s low in fat, low in calories, super high in protein, and is a good source of protein, iron, calcium, and other essential nutrients. Tofu can be prepared in an unhealthy way (e.g. deep frying tofu), but as long as it’s prepared in a healthier way (less unhealthy fats, etc.) it is healthy for you!
Some of the pros and cons of tofu include:
Pros: Nutrient rich, high in protein, plant based, contains antioxidants (isoflavones) versatile – can be combined with a variety of recipes
Cons: Isn’t appropriate for people with soy allergies, may have estrogenic properties when consumed in large quantities, contains GMOs if it’s not organic.
🍝 More Tasty Tofu And Pasta Dishes!
- Vegan Bolognese
- Vegan Paella
- Tofu Fried Rice
- Healthy Gnocchi Recipe
- Pink Sauce Pasta
- Tofu Broccoli with Sesame Noodles
- Silken Tofu Scramble
Love this plant based pasta recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comments section further down the page!
📋 Recipe Card
🎥 Watch How to Make It
- 8 oz whole wheat pasta
- 8 oz firm tofu
- 1 tbsp olive oil
- ½ red onion thinly sliced
- 2 cloves garlic minced
- ½ zucchini thinly sliced
- ½ red bell pepper finely diced
- 2 tbsp tomato paste
- 1 tsp salt
- ½ tsp pepper
- 1 tsp dried oregano
- ¼ tsp Italian seasoning blend or mixed herbs
- ¼ tsp crushed red pepper flakes
- ½ cup baby spinach
- 28 oz diced canned tomatoes
- ¼ cup vegetable stock
- fresh basil
- grated parmesan cheese or vegan parmesan cheese
- Cook the pasta as directed on the packaging, drain and set aside.
- Remove the tofu from the packaging and press between kitchen paper towels (and place a heavy object on top of the tofu) to remove excess water.
- Using your hands crumble the tofu into small pieces, set aside.
- Sauté the oil and onion in a large skillet over medium heat for 2-3 minutes.
- Add the garlic, zucchini and bell peppers. Continue to sauté until the vegetables are cooked, approximately 4-5 minutes.
- Stir through the tomato paste, salt, pepper, dried herbs and red pepper flakes. Stir to combine.
- Next, add the crumbled tofu and stir through the cooked vegetables.
- Add the baby spinach, canned tomatoes and the vegetable stock.
- Bring to a boil, reduce heat and simmer for 2-3 minutes, gently stirring.
- Adjust seasoning to taste and toss through the cooked pasta.
- Serve topped with fresh basil and parmesan cheese if desired.
- Use any type of pasta that you like; spaghetti, fettuccini, rotini, or even gluten-free pasta.
- Thinly slice the vegetables to help speed up the cooking process.
- Add whatever vegetables you have on hand such as mushrooms, eggplant, carrots, or even kale.
- Be gentle when stirring so as to not completely mash up the tofu.
- Season to taste. Add more dried chili flakes if you prefer a little more heat in your pasta sauce.
- Fresh herbs like oregano and thyme can be added to add additional flavors.
- Leftover tofu pasta can be stored in an airtight container in the fridge for up to 5 days.
- Nutrition information does not include parmesan cheese as a topping.