Creamy Tomato Pasta With Tofu

Creamy Tomato Pasta With Tofu Recipe

By Earth of Maria

🔪Prep Time: 20 mins

👩‍🍳Cook Time: 15 mins


1 block extra firm tofu, (280g/10oz), cut into bite sized cubes

2 tbsp tamari

2 tbsp rice vinegar

1 tsp garlic granules

1 can tinned tomatoes, (400ml)

1 cup coconut milk, either full fat or light

2 cloves garlic

1/4 cup loosely packed fresh tarragon

1 tsp paprika

1 tsp onion granules

6 tbsp gluten-free nutritional yeast

juice of 1 lemon

generous amount black pepper

2.5 cups gluten-free penne pasta

1 small red onion

1 medium red bell pepper

2-3 tsp arrowroot powder

4 tbsp soy or coconut yoghurt, to serve (optional)


1Add the tofu cubes to a bowl with the tamari, rice vinegar and garlic granules. Stir well and set aside to marinade for 15 minutes.

2Add the tinned tomatoes, coconut milk, garlic cloves, taragon, paprika, onion granules, nutritional yeast, lemon juice and black pepper into a blender or food processor. Blend until thoroughly combined and set aside.

3Start cooking your pasta according to packaging instructions. Meanwhile, to a non-stick frying pan on a medium-high heat, add the tofu with the marinade and cook for 1-2 minutes on each side, until golden. Remove and set aside.

4Cook the red onion and bell pepper in the same frying pan with 1-2 tbsps water for 2 minutes, until softened.

5Lower the heat and pour in the sauce along with the arrowroot powder. Simmer and stir frequently on a low-medium heat for 3-4 minutes, or until the sauce starts to thicken.

6Stir in the pasta and the tofu and combine well with the sauce. Serve immediately with soy/coconut yoghurt, or store in the fridge in an air-tight container for up to 3 days.

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