Creamy Tofu Pasta with Sundried Tomatoes

Why You’ll Love This Recipe

This pasta is proof that vegan comfort food can be both nutritious and delicious. The tofu-based sauce delivers creaminess and protein while keeping the dish light and dairy-free. It’s incredibly easy to make—perfect for weeknights—and pairs beautifully with your favorite pasta shapes. The sundried tomatoes add a punch of umami flavor, making each bite vibrant and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the sauce:

• Silken or soft tofu
• Olive oil
• Garlic cloves
• Nutritional yeast
• Lemon juice
• Salt and black pepper
• Water or unsweetened plant-based milk (for blending)

For the pasta:

• Pasta of choice (penne, fettuccine, or spaghetti)
• Sundried tomatoes (oil-packed or rehydrated)
• Baby spinach or kale (optional)
• Fresh basil leaves (optional for garnish)
• Crushed red pepper flakes (optional for heat)

Directions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
2. Make the tofu sauce: In a blender or food processor, combine tofu, garlic, nutritional yeast, olive oil, lemon juice, salt, and pepper. Blend until completely smooth. Add a splash of water or plant-based milk as needed to reach a creamy, pourable consistency.
3. Sauté the sundried tomatoes: In a large skillet, heat a small amount of the sundried tomato oil (or olive oil) over medium heat. Add chopped sundried tomatoes and cook for 2 minutes, allowing their flavor to infuse the oil.
4. Combine the sauce and pasta: Reduce the heat to low and pour the tofu sauce into the skillet. Stir to warm through, then add the cooked pasta and toss to coat. Add reserved pasta water gradually until the sauce clings perfectly to the noodles.
5. Add greens (optional): Stir in spinach or kale until wilted. Adjust seasoning with salt, pepper, or lemon juice to taste.
6. Serve: Top with fresh basil, red pepper flakes, or an extra drizzle of olive oil. Serve immediately.

Servings and timing

This recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

• Spicy version: Add chili flakes or a dash of hot sauce for a little kick.
• Mushroom addition: Sauté sliced mushrooms with the sundried tomatoes for extra umami.
• Gluten-free option: Use gluten-free pasta or zucchini noodles.
• Herbed flavor: Blend in fresh herbs like basil, parsley, or thyme for a more aromatic sauce.
• Extra creamy: Mix in a spoonful of vegan cream cheese or cashew butter for added richness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or plant milk to loosen the sauce if it thickens. This dish does not freeze well due to the tofu’s texture.

FAQs

Can I use firm tofu instead of silken tofu?

You can, but silken tofu creates a smoother, creamier sauce. If using firm tofu, blend it longer and add a bit more liquid.

Is this pasta high in protein?

Yes! The tofu adds a substantial protein boost, making it a complete, balanced vegan meal.

Can I use other vegetables?

Absolutely! Broccoli, peas, cherry tomatoes, or roasted red peppers all pair wonderfully with this sauce.

Do I need to cook the tofu first?

No, the tofu is blended raw—it provides creaminess and a mild flavor that complements the sauce perfectly.

Can I make the sauce ahead of time?

Yes, the sauce can be made up to 3 days ahead and stored in the fridge. Stir well before using.

What’s the best pasta shape for this dish?

Short shapes like penne or rigatoni hold the sauce well, but spaghetti or linguine also work beautifully.

Can I make this recipe oil-free?

Yes, simply skip the olive oil and use water or vegetable broth for sautéing.

How can I make it cheesier?

Add more nutritional yeast or a bit of vegan parmesan for extra cheesy flavor.

Can I use sun-dried tomatoes not packed in oil?

Yes, just rehydrate them in hot water for 10–15 minutes before chopping and using.

Is this dish suitable for meal prep?

Definitely! Store it in portions and reheat with a splash of water or milk to restore creaminess.

Conclusion

Creamy Tofu Pasta with Sundried Tomatoes is a comforting, protein-rich vegan meal that’s both quick and satisfying. The velvety tofu sauce coats every strand of pasta, while sundried tomatoes bring bursts of tangy, savory flavor. Perfect for a weeknight dinner or a cozy weekend meal, this dish proves that plant-based pasta can be just as indulgent as the traditional kind—without the dairy.

Creamy Tofu Pasta with Sundried Tomatoes

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Creamy Tofu Pasta with Sundried Tomatoes is a rich, dairy-free, and protein-packed vegan pasta dish. The silky tofu sauce replaces cream for a lighter yet indulgent texture, complemented by the tanginess of sundried tomatoes and the freshness of herbs.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Dinner, Main Course
• Method: Stovetop, Blending
• Cuisine: Italian-Inspired
• Diet: Vegan

Ingredients

• 12 oz (340 g) pasta of choice (penne, fettuccine, or spaghetti)
• 1 cup silken or soft tofu
• 2 tablespoons olive oil (plus extra for drizzling)
• 2 garlic cloves
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• Salt and black pepper, to taste
• 1/4 cup water or unsweetened plant-based milk (for blending)
• 1/2 cup sundried tomatoes (oil-packed or rehydrated), chopped
• 1 cup baby spinach or kale (optional)
• Fresh basil leaves, for garnish
• Crushed red pepper flakes, for heat (optional)

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Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. In a blender, combine tofu, garlic, nutritional yeast, olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy, adding water or plant-based milk as needed.
3. In a large skillet, heat a small amount of sundried tomato oil (or olive oil) over medium heat. Add chopped sundried tomatoes and sauté for 2 minutes to infuse flavor.
4. Reduce heat to low, pour in the tofu sauce, and stir to combine. Add cooked pasta and toss to coat evenly. Gradually mix in reserved pasta water until desired consistency is reached.
5. Stir in spinach or kale, cooking until wilted. Adjust seasoning with more salt, pepper, or lemon juice as needed.
6. Serve hot, topped with fresh basil, red pepper flakes, or a drizzle of olive oil.

Notes

• Use silken tofu for the creamiest texture; firm tofu can be used with extra blending and added liquid.
• Short pasta shapes like penne or rigatoni hold the sauce best.
• Rehydrate dry sundried tomatoes in hot water for 10–15 minutes before using.
• Add sautéed mushrooms or roasted vegetables for extra flavor.
• Reheat leftovers gently with a splash of water or milk to loosen the sauce.

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 4g
• Sodium: 410mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 5g
• Protein: 18g
• Cholesterol: 0mg