Tofu and Tomato Pasta
Questa ricetta è disponibile anche in italiano
Tofu and Tomato Pasta is a simple recipe made with gorgeous and healthy ingredients such as silken tofu, cherry & sundried tomatoes.
For an easy weeknight pasta dish that’s fuss free and flavourful, you have to check out this tofu and tomato pasta with 2 types of tomatoes and silky smooth tofu. Mediterranean in flavour, the dish comes out very quickly with very little effort.
Ingredients and Substitutions
- Tomatoes: Opt for cherry, salad or grape tomatoes for this recipe.
- Sundried Tomatoes: For a hearty, salty and flavourful character. You can omit if not a fan or not have at hand.
- Silken Tofu: Use a block of soft tofu instead. Silken tofu is the best as it gives a creamy texture, simply to die for!
- Pasta: You can use any pasta you’d like or even make this with gluten-free pasta. Here I used farfalle.
- Seasoning & Herbs: You’ll need olive oil, salt, pepper, chili flakes and basil. Play around with the seasoning and herbs if you’d like. I suggest to also try using some oregano or thyme.
How to Make Tofu & Tomato Pasta
Ingredients:
600 g Tomatoes (cherry)
300 g Pasta (farfalle)
200 g Silken Tofu
60 g Pasta Water
50 g Sundried Tomatoes (oil preserved)
1 1/2 tbsp Extra Virgin Olive Oil
7 g Salt
4-5 Sprigs of Basil
2 Garlic Cloves
1/2 tsp Chilli Flakes
1 tsp Oregano
1/2 tsp Black Pepper
Method:
First give a good wash to your tomatoes, then roughly chop them. You do not need to be extra tidy, they will eventually cook and turn into a juicy sauce.
Grab a wok or a big pan and add olive oil, chili flakes and grated garlic (or keep the garlic whole, if you don’t like the flavour too much). Heat it up until the garlic turns fragrant, literally a matter of seconds -max 30 in total – then add chopped tomatoes and a good pinch of sea salt.
Stir well, put the lid on and cook for 15-20 minutes.
Meanwhile take the sundried tomatoes out of the jar and roughly chop them as well. Size is completely up to you, I like them quite small so they are likely to feature every bite, but you can totally go for the rustic look.
Add chopped sundried tomatoes to the sauce after 5 minutes.
Meanwhile bring to a boil abundant salted water for the pasta. Cook the pasta al dente and make sure to keep some of the cooking water for the sauce.
In a bowl add the silken tofu with a kiss of olive oil, oregano (and other herbs of your choice if using), and season with salt and pepper. Break the tofu down with a fork and combine it with all the ingredients. Set aside.
Drain the pasta and add it to the tomato sauce mix.
Pour in the tofu mixture, the finely chopped basil, and the pasta water, stir well and cook out for a couple of minutes. The tofu and tomatoes will essentially merge to create a super creamy sauce for the pasta. Alternatively you can blitz the sauce if you prefer a smoother texture.
FREQUENTLY ASKED QUESTIONS
Can I make this with vegan feta cheese?
Yes, it will work perfectly with a dairy free feta, just mind the salt, as feta can be quite salty.
Can I make this with any other type of vegan cheese?
Yes, I tried it with vegan grated cheese (both store bought and homemade) and it creates a creamy perfect texture, and I’ve also tried with vegan ricotta, once again, both store bought and homemade.
What is the best type of pasta to use in this recipe?
Obviously you can make this recipe with any pasta shape you want or like. I really don’t think there’s a wrong shape of pasta to use.
Can I used canned tomatoes instead of fresh?
You can indeed use chopped tomatoes instead, however the final dish will taste less fresh and summery. But this would be a great hack if you’re looking to save some more time or simply don’t have too many tomatoes available.
How long does this keep?
This pasta is best served straight away but it also works really well as a cold pasta salad style after being refrigerated.
Make sure you store the pasta in an airtight container in the fridge and enjoy within 2-3 days.
I assure you this tofu and tomato pasta is absolutely irresistible. Give it a try and let me know what you think!
If you’ve tried this dreamy Tofu and Tomato Pasta recipe or any other recipe on aVegTasteFromAtoZ, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can feature it on my stories!
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– Vegan Spinach Pesto Pasta
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– Courgette Blossom Pasta
– Creamy Avocado Pasta with Mixed Nuts and Cherries
– Beetroot Tagliatelle with Mushroom Ragù and Parsley&Spinach Pesto
