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    Home » Recipes » Main Courses

    Tofu Pasta Recipe with Tomato Sauce (Vegan)

    Published: Aug 5, 2022 by Sherri Hall · This post may contain affiliate links.

    This Tofu Pasta Recipe is the perfect weeknight dinner because it's ready in just 30 minutes! It's quick and easy to make, and packed with protein
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    JUMP TO RECIPE
    A white plate filled with tofu pasta topped with vegan parmesan and basil leaves. A silver fork placed on the right side of the plate.

    If you've never thought of adding tofu to your pasta, then you're in for a treat! This Tofu Pasta Recipe is hearty, delicious, and comes together with a couple of simple pantry ingredients!

    This recipe is similar in taste and texture to a bolognese sauce but it was inspired by my tofu ground beef recipe. The tofu is smoky, well-seasoned, and adds so much depth of flavor to the dish.

    Enjoy it with a sprinkle of parmesan cheese and fresh basil on top!

    A white plate filled with tofu pasta topped with vegan parmesan and basil leaves. A silver fork placed on the right side of the plate.
    Jump to:
    • Ingredients
    • How to Make This Tofu Pasta Recipe
    • Top Tips
    • Frequently Asked Questions
    • Serving
    • Storage
    • More Vegan Pasta Recipes
    • Tofu Pasta Recipe

    Ingredients

    Get all the details on these simple ingredients in the recipe card at the post's bottom.

    • Pasta: I think the best pasta shape for this recipe is either rigatoni, rotini, or fusilli. They have a great textured and can hold the sauce pretty well.
    • Tomato sauce: Use a high-quality tomato pasta sauce that you love the taste of. If you want to make your own, I have a pumpkin tomato sauce recipe that would be great here.
    • Crumbled tofu: You can ground your tofu in a food processor or by hand.
    • Fresh basil: This dish is quite hearty, so we need to add herbs to bring freshness.
    • Onion and garlic: You can use either yellow or red onion.
    • Spices: You'll need smoked paprika, garlic powder, cumin, and dried oregano. You can also add red peppers flakes for some heat.
    • Olive oil: Or another cooking oil of choice.
    Gathered ingredients for our making tofu pasta recipe.

    How to Make This Tofu Pasta Recipe

    1. Bring a large pot of salted water to a boil. Cook pasta according to package directions, until al dente. Reserve 1 cup of pasta water and drain the rest. Toss the drained pasta with some olive oil to prevent it from sticking. Set aside.
    2. In a large pan, heat some olive oil until hot. Add the diced red onion and cook for 4-5 minutes. Then, add the minced garlic and cook for 30 seconds or until fragrant.
    Cooked rigatoni pasta in a stainless-steel colander.
    Sautéing diced red onion in a black cast iron skillet with a wooden spoon in it.

    3. Add the crumbled tofu and cook over medium heat for 7-8 minutes. Make sure to stir occasionally, until the tofu is golden brown. Then, add the spices and cook for 30 more seconds to toast them.

    4. To the crispy tofu, add half of the pasta water, tomato sauce, basil, a pinch of salt, and a few cracks of black pepper. Stir, and let the sauce simmer on medium-low heat for 3-4 minutes.

    Frying crumbled tofu in a black cast-iron skillet.
    Tomato sauce with tofu in a cast-iron skillet with a wooden spoon in it.

    5. Add the cooked pasta and toss to coat. Add more pasta water as needed, to achieve the desired consistency. Serve right away!

    Tofu tomato pasta in a cast-iron skillet with a wooden spoon placed in the left side of the pan.

    Top Tips

    • Use extra firm tofu. Soft tofu or silken tofu won't work at all. They're too soft and won't crumble as extra-firm tofu does.
    • Use high-quality pasta. The pasta type you use makes such a big difference to the end result. For best results, use bronze-cut pasta. It has a much rougher exterior than regular pasta, which allows for the sauce to stick to the noodles and that makes the dish taste better.
    • Cook the pasta until al dente. For example, if the packaging says "cook for 8-10 minutes", you'll need to cook it for 8 minutes, which is the lower end of the recommendations. The pasta continues to cook in the sauce, so there is no need to cook it all the way through.
    • Add extra veggies! This tofu pasta recipe is so versatile and flexible. You can add any vegetable you like including spinach, red bell peppers, eggplant, grape tomatoes, etc.

    Frequently Asked Questions

    What can you season tofu with?

    I think of tofu as a blank canvas. It has a mild flavor and soaks well any marinades or spices you add to it. My favorite way to season tofu is with a mixture of soy sauce, onion powder, smoked paprika, nutritional yeast, and sesame oil. However, you can use any spices you like.

    Can you make this recipe oil-free?

    Yes, but you'll need to use a good non-stick pan. In that case, you can substitute the oil with a splash of water or vegetable broth.

    Can I make this recipe gluten-free?

    Yes! Simply swap the regular pasta for gluten free pasta. The rest of the recipe is naturally gluten-free.

    Can you freeze this tofu pasta recipe?

    Yes, this recipe is freezer-friendly! However, it's best to freeze the sauce by itself, without the pasta. The sauce can last for up to 6 months in the freezer.

    Can I double this recipe?

    Yes, you can absolutely double this recipe to elicit more servings.

    Tofu tomato pasta served in a white plate and topped with basil, vegan parmesan, and red pepper flakes.

    Serving

    In addition to serving this tofu pasta recipe with vegan parmesan, I also love serving it with a dollop of vegan ricotta. And if I have it on hand, I add a spoonful of pesto as well.

    If we're talking sides, I suggest serving this dish with a simple green salad, or with a side of air fryer broccoli or asparagus. For a heartier meal, I love to serve it alongside a piece of garlic bread.

    And if you're looking for more ways to serve pasta, check out my 35 Best Side Dishes for Pasta.

    Storage

    For best results, store the pasta and the sauce separately. This way, the sauce will keep for up to a week in the fridge.

    Let the sauce cool temperature, then transfer to an airtight container and refrigerate until you're ready to serve.

    A plate filled with tofu pasta topped with vegan parmesan and basil. A fork placed on the right side of the plate.

    More Vegan Pasta Recipes

    • Pasta e Ceci (Pasta and Chickpeas)
    • Vegan Pasta e Fagioli
    • Avocado Pasta Salad
    • Southwest Lentil Pasta Salad
    • Hummus Pasta Salad
    • Vegan Vodka Sauce Pasta
    • Vegan Baked Ziti
    A white plate filled with tofu pasta topped with vegan parmesan and basil leaves. A silver fork placed on the right side of the plate.
    Print Recipe Save RecipeSaved!
    5 from 2 votes

    Tofu Pasta Recipe

    This Tofu Pasta Recipe is the perfect weeknight dinner because it's ready in just 30 minutes! It's quick and easy to make, and packed with protein
    Course Main Course
    Cuisine Gluten-Free, Vegan, vegetarian
    Keyword basil, tofu crumbles, tofu pasta, tomato sauce, vegan pasta
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Servings 2
    Calories 507kcal
    Author Sherri Hall

    Ingredients

    • 6 oz (170g) pasta of choice (I use rigatoni)
    • 1 ½ tablespoon olive oil, plus more for the pasta
    • 1 small red onion, finely diced
    • 2 cloves of garlic, minced
    • 7 oz (200g) extra-firm tofu, pressed and crumbled*
    • ½ teaspoon smoked paprika
    • ¼ teaspoon cumin
    • ¼ teaspoon garlic powder
    • ¼ teaspoon dried oregano
    • 1 ½ cups tomato sauce
    • ⅛ teaspoon crushed red pepper flakes (optional)
    • 4-5 fresh basil leaves, chopped
    • Salt and black pepper, to taste

    Instructions

    • Bring a large pot of salted water to a boil. Cook the pasta according to package directions, until al dente. Reserve 1 cup of pasta water and drain the rest. Toss the drained pasta with some olive oil to prevent it from sticking. Set aside.
    • In a large rimmed skillet, heat 1 ½ tablespoons of olive oil until hot. Add the red onion and cook for 4-5 minutes, or until it starts to caramelize. Then, add the minced garlic and cook for 30 seconds or until fragrant.
    • Add the crumbled tofu and cook over medium heat for 7-8 minutes. Make sure to stir occasionally, until the tofu is golden brown. Then, add the spices and cook for 30 more seconds to toast them.
    • To the tofu, add half of the pasta water, tomato sauce, basil, a pinch of salt, and a few cracks of black pepper. Stir, and let the sauce simmer on medium-low heat for 3-4 minutes.
    • Add the cooked pasta and toss to coat. Add more pasta water as needed, to achieve the desired consistency. Taste and adjust the seasoning, adding more salt or black pepper if needed. Serve right away with vegan parmesan on top (optional).

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Suggested Equipment/Tools

    Tofu Press

    Notes

    • Use extra firm tofu. Soft tofu or silken tofu won't work at all. They're too soft and won't crumble as extra-firm tofu does.
    • Use high-quality pasta. The pasta type you use makes such a big difference to the end result. For best results, use bronze-cut pasta. It has a much rougher exterior than regular pasta, which allows for the sauce to stick to the noodles and that makes the dish taste better.
    • Cook the pasta until al dente. For example, if the packaging says "cook for 8-10 minutes", you'll need to cook it for 8 minutes, which is the lower end of the recommendations. The pasta continues to cook in the sauce, so there is no need to cook it all the way through.
    • Add extra veggies! This tofu pasta recipe is so versatile and flexible. You can add any vegetable you like including spinach, red bell peppers, eggplant, grape tomatoes, etc.
     
    *To press tofu, either use a tofu press or wrap the tofu block in a clean kitchen towel. Place a few heavy objects on top (books, jars, etc.) and press for 45 minutes to 1 hour. 
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

    Nutrition

    Calories: 507kcal | Carbohydrates: 82g | Protein: 22g | Fat: 11g | Saturated Fat: 2g | Fiber: 7g

    Post photography by: Petranka Atanasova.

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and photos are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

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    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

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