Tofu pasta is an easy vegan meal that’s quick to make and full of protein. It combines rotini pasta with crumbled tofu and a tomato basil sauce that has a bit of spice. This dish is great for weeknight dinners when you want something tasty and filling without much fuss.
Why We Love This Tofu Pasta Recipe
There’s something special about a meal that tastes great and feels good for you at the same time. This tofu pasta recipe does just that by combining plant-based protein with vibrant, bold flavors. The crumbled tofu adds a hearty texture that stands in beautifully for meat, while the tomato basil sauce offers a fresh, spicy kick. What’s more, the olives bring a salty tang that perfectly balances the acidity of the tomatoes. This dish is versatile and can be made on busy nights without compromising taste or nutrition. It also offers you a fantastic way to enjoy Italian-inspired flavors in a vegan-friendly way.
Ingredients for Tofu Pasta
- 8 ounces dried rotini pasta
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 (14 ounce or 400 gram) package extra-firm tofu, drained
- 1 teaspoon dried oregano
- ½ teaspoon fennel seeds
- ½ teaspoon red pepper flakes (or to taste)
- 2 ¾ cups canned tomato sauce
- 1 (14 ounce or 400 gram) can diced tomatoes
- 1 tablespoon balsamic vinegar
- ½ cup green olives (halved if large)
- ½ cup chopped fresh basil
- Salt & pepper, to taste
- Vegan Parmesan cheese, for serving
How to Make Tofu Pasta Directions
Start by boiling a large pot of salted water. Once boiling, add your dried rotini pasta and cook it following the package instructions until it’s al dente — that means the pasta should be tender but still firm to the bite. When done, drain it using a colander and set it aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook it for about five minutes, stirring often until the onion softens and turns translucent. Next, add the minced garlic and cook it with the onion for about a minute or until it becomes very fragrant.
Now, crumble the extra-firm tofu directly into the skillet with the onion and garlic. Stir frequently and cook for around five minutes, allowing the tofu to lose excess moisture and take on a slightly drier texture.
Sprinkle in the dried oregano, fennel seeds, and red pepper flakes. Stir well to combine all the spices with the tofu mixture. Then, pour in the canned tomato sauce and diced tomatoes, adding a tablespoon of balsamic vinegar. Bring this mixture to a gentle simmer. Turn the heat down slightly and let it cook for about 10 minutes, stirring occasionally until the sauce thickens just a bit.
Once the sauce has developed, stir in the cooked pasta, halved olives, and fresh chopped basil. Mix everything together and cook for an additional minute just to warm the pasta and marry all the flavors. Finally, remove the skillet from the heat, then season with salt and pepper according to your taste.
Serve the pasta hot, topped with a sprinkle of vegan Parmesan cheese for a rich, savory finish.
How to Serve Tofu Pasta
Serving this tofu pasta is straightforward and satisfying. Dish out a generous portion onto warm plates, making sure each serving has a good balance of pasta, tofu, and sauce. The vibrant red tomato sauce garnished with fresh basil adds a beautiful splash of color that makes the dish inviting and appetizing. To elevate the presentation, sprinkle some vegan Parmesan cheese on top, which melts slightly from the warmth and adds a creamy texture. You can pair this meal with a fresh green salad or some roasted vegetables for added nutrients and variety. A slice of crusty bread on the side also makes a great companion to mop up any leftover sauce on your plate.
Expert Tips: Tofu Pasta
To get the best results with this tofu pasta, start by pressing the tofu to remove as much moisture as possible before cooking. This will help the tofu crisp up better and absorb the flavors more effectively. Use extra-firm tofu because it holds its shape well and adds a nice texture when crumbled.
When cooking the pasta, be sure not to overcook it — al dente texture is key to keeping your dish from becoming mushy. If you want to adjust the spice level, start with less red pepper flakes and add more gradually to suit your preference.
Fresh herbs really boost the flavor here, so don’t skip the basil. If you can’t find fresh basil, dried basil can be substituted, but add it earlier in the cooking process to release its flavor. Finally, taste and adjust salt and pepper at the end to make sure the sauce is perfectly seasoned.
How to Store Tofu Pasta
If you have leftovers, tofu pasta stores well in the refrigerator for up to three days. Transfer it to an airtight container and cool it completely before refrigerating. When reheating, warm it gently on the stove over low heat or in the microwave, adding a splash of water or broth if the sauce has thickened too much.
Avoid storing it at room temperature for long periods, as the tofu and tomato sauce can spoil quickly. For longer storage, you can freeze the tofu pasta in a freezer-safe container for up to one month. Thaw it overnight in the fridge before reheating for best texture and flavor.
Variation of Tofu Pasta
This tofu pasta recipe is easy to customize to fit your taste or what you have on hand. You can swap rotini for other pasta shapes like penne, fusilli, or even spaghetti to change up the texture. For extra veggies, add sautéed mushrooms, zucchini slices, or bell peppers to the sauce.
If you prefer a creamier sauce, stir in some vegan cream or coconut milk towards the end of cooking. Another tasty variation is adding sun-dried tomatoes for a deeper, tangy flavor. Olives can be switched out for capers if you want a sharper, briny bite.
To make it more protein-packed, toss in some cooked chickpeas or lentils along with the tofu. And if you like it extra spicy, add a pinch more red pepper flakes or a splash of hot sauce.
FAQ about Tofu Pasta
What makes tofu pasta a good vegan dinner option?
Tofu pasta combines plant-based protein from tofu with nutrient-rich vegetables and pasta, making it balanced and filling. It’s also simple to prepare and full of flavor.
Can I use other types of pasta instead of rotini?
Yes! You can use any pasta shape you prefer, such as penne, fusilli, or spaghetti. The cooking time may vary slightly, so follow package directions.
How do I prevent tofu from being soggy in this recipe?
Press the tofu before cooking to remove excess water. Crumble it well and cook it until it dries out a bit in the pan for a better texture.
Is this pasta dish spicy?
It has a mild to medium heat level thanks to red pepper flakes. You can adjust the amount to make it more or less spicy according to your taste.
Can I prepare tofu pasta in advance?
Yes, this dish stores well in the fridge for up to three days and can be frozen for longer storage. Reheat gently to keep its flavor and texture.
Tofu Pasta
Ingredients
- 8 ounces dried rotini pasta
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 14 ounce package extra-firm tofu (drained)
- 1 teaspoon dried oregano
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon red pepper flakes (or to taste)
- 2 3/4 cups canned tomato sauce
- 1 14 ounce can diced tomatoes
- 1 tablespoon balsamic vinegar
- 1/2 cup green olives (halved if large)
- 1/2 cup chopped fresh basil
- Salt & pepper (to taste)
- Vegan Parmesan cheese (for serving)
Instructions
- Boil a large pot of salted water. Add rotini pasta and cook until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute.
- Crumble the tofu into the skillet and cook for about 5 minutes, allowing it to dry out slightly.
- Sprinkle in oregano, fennel seeds, and red pepper flakes. Stir to combine.
- Pour in tomato sauce and diced tomatoes, adding balsamic vinegar. Simmer for about 10 minutes until the sauce thickens.
- Stir in cooked pasta, olives, and fresh basil. Cook for an additional minute to warm through. Season with salt and pepper.
- Serve hot, topped with vegan Parmesan cheese.
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