A recipe for vegan tofu pasta with tomato sauce. A plant-based spin on bolognese made with high-protein tofu and other wholesome ingredients. The perfect weeknight dinner recipe that the whole family will love.

I feel like tofu is one of those controversial ingredients. You either love it or hate it. I’m on a mission to convince those on the hate it team to join the love it team. Tofu is an incredible source of plant-based protein made from condensed soy milk. It is also a great source of fiber and calcium.

Vegans and vegetarians tend to be on team tofu but really it’s a great option for carnivores and meat-eaters too! I personally love the taste and feel good about having more meatless meal options.

I also like that tofu lasts longer in the fridge than most meats so I can keep some on hand at all times.

This tofu pasta has become a staple around here. Sydney loves her pasta and this tofu pasta with tomato sauce helps me sneak in some extra protein and calcium into her diet (and veggies too!). It’s also a recipe we enjoy as a family and comes together quickly. It’s truly a meal all-star!

What You Need for Tofu Pasta:

• Tofu – extra firm tofu, pressed and crumbled (see instructions below)
• Olive oil – for cooking garlic + tofu
• Garlic – minced finely
• Spinach – for an extra dose of veggies. Feel free to skip but I like the added nutritional boost.
• Tomato sauce – store-bought or homemade.
• Italian seasoning – sometimes called tuscan seasoning. Generalyl a blend of oregano, thyme, dried garlic etc..
• Pasta of choice – spaghetti, penne or linguine all work great but feel free to use the pasta of your choosing. Gluten-free pasta works great as well. Just cook according to pasta instructions.
• Fresh basil – for topping on final dish
• Parmesan cheese – for sprinkling on top. Feel free to use nutritional yeast if you are vegan or dairy-free.

How to Press + Crumble Tofu

It is super important to buy extra firm tofu and press your tofu for this tofu pasta recipe. Anything less than extra firm tofu will not hold its shape.

Pressing your tofu ensures you get rid of extra moisture and get the crumbly mixture of bologenese sauce.

To press your tofu– wrap your tofu in paper towel or a dishcloth. Press down to remove extra moisture. Flip your tofu onto the other side and press down again. Repeat on all sides until you’ve removed most of the moisture.

To crumble your tofu – Grab a large bowl and begin pulling off chunks of tofu with your hands from your pressed block of tofu. Squeeze tofu chunks between fingers over your bowl until they begin to crumble. Repeat until you’ve crumbled your full block of tofu. Size of crumbles depends entirely on your preference. Keep in mind they will break down a bit while cooking too.

How to Make Tofu Pasta

STEP 1: PRESS + CRUMBLE TOFU

See instructions above.

STEP 2: COOK VEGGIES + TOFU

Heat olive oil in a large pot over medium heat. Add garlic and cook for 1-2 minutes or until fragrant. Add in your spinach and cook until wilted. Stir in crumbled tofu, Italian seasoning and salt. Cook for 5 minutes.

STEP 3: ADD SAUCE + COOK

Pour in tomato sauce and bring sauce to a boil. Lower heat to a simmer and cook for 15 minutes.

STEP 4: COOK PASTA + STIR INTO SAUCE

In a separate pot boil water and cook pasta according to pasta instructions. Drain pasta and stir into tofu pasta sauce once done simmering. Serve warm topped with fresh basil and parmesan or nutritional yeast.

FAQs

Can you freeze this tofu pasta? You can freeze the tofu pasta sauce for up to 3 months. Just thaw, cook your pasta and top with reheated up sauce. Do not cook and freeze your tofu bolognese on already cooked pasta.

How long do leftovers last? Your tofu pasta sauce will keep in the refrigerator for up to 5 days. Just store in an airtight container and microwave before consuming.

Can you add different vegetables? Absolutely! If you don’t like spinach or want to add in other vegetables you most certainly can. You’ll just cook along with the garlic and spinach on the stovetop. Good veggies to add include zucchini, pepper and carrots.

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