B&C
|Carousel main title
Main title
Vegan pasta with tofu
This Vegan Pasta with Tofu is enrobed in a luscious roasted red pepper sauce making for a delicious dinner. It’s quick and easy to make thanks to using a blender to whizz up the sauce.
With dried pasta being egg free, it’s no wonder that it’s a staple in any vegan’s kitchen. It’s simple to make and can be used to carry a range of sauces. For this recipe you can use any shape you want but tube shaped pasta work well to catch as much of the roasted red pepper sauce as possible. Good pasta shapes include penne, bucatini, tubini, and tortiglioni. While you’re cooking the tofu and making the sauce, the pasta can be happily boiling away, looking after itself.
A sprinkling of vegan parmesan finishes the dish off nicely as it is served.
Ingredients
300g dried pasta
280g firm tofu, cut into bite sized cubes
1 tbsp cornflour
1 tbsp paprika (for the tofu coating)
1 white onion, diced
2 cloves of garlic, minced
1 tsp paprika (for the sauce)
100ml dairy-free cream alternative
Vegan parmesan to serve
Method
1
In a large pan of boiling, salted water cook the pasta according to its instructions (roughly 10 – 15 minutes).
2
In the meantime, toss the tofu cubes in the cornflour and paprika, then fry in a little olive oil, occasionally turning them so each side gets crispy.
3
While the pasta and tofu are cooking, heat a little olive oil in a separate pan and add the onion and garlic. Fry for 5-8 minutes or until the onion is translucent. Add the remaining paprika to the pan and fry for another 2 minutes.
4
Leave the onions, garlic and pasta to cool slightly before adding to a blender along with the roasted red peppers and paprika. Blitz on high until you have a smooth sauce.
5
Drain the pasta and add to the pan with the tofu and pour over the sauce.
6
Stir to combine and cook for 10 minutes.
7
Finally add the cream alternative and stir well, cooking until piping hot.
8
Serve with vegan parmesan if you wish.
