Tofu Pasta with Tomato Sauce

up-close photo of tofu pasta on a fork in a white bowl.

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.


  • Extra firm tofu (10 oz block).
  • 1 tbsp olive oil
  • 3 garlic cloves, finely minced
  • 3 cups baby spinach
  • 1 tbsp Italian seasoning
  • 1/2 tsp salt (or more to taste)
  • 3 cups of tomato sauce  (store-bought or homemade)
  • 1 lb pasta of choice (spaghetti, penne or linguine all work great)
  • Handful of fresh basil
  • 1/4 cup grated Parmesan cheese (or nutritional yeast if vegan).


  1. Press tofu to remove excess moisture and then crumble tofu into a large bowl (see instructions above).
  2. Heat olive oil in a large pot over medium heat.
  3. Add garlic and cook for 1-2 minutes or until golden brown. Add in your spinach and cook until wilted.
  4. Stir in crumbled tofu, Italian seasoning and salt. Cook for 5 minutes.
  5. Pour in tomato sauce and bring sauce to a boil. Lower heat to a simmer and cook for 15 minutes.
  6. In a separate pot boil water and cook pasta according to pasta instructions.
  7. Drain pasta and stir into tofu pasta sauce once done simmering.
  8. Serve warm topped with fresh basil and parmesan or nutritional yeast.
  9. Will store in the fridge for up to 5 days. See notes above for freezing.

Keywords: tofu pasta, tofu bolognese, tofu pasta with tomato sauce


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