Tofu Pasta with Tomato Sauce
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 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).
Instructions
- Press tofu to remove excess moisture and then crumble tofu into a large bowl (see instructions above).
- Heat olive oil in a large pot over medium heat.
- Add garlic and cook for 1-2 minutes or until golden brown. Add in your spinach and cook until wilted.
- Stir in crumbled tofu, Italian seasoning and salt. Cook for 5 minutes.
- Pour in tomato sauce and bring sauce to a boil. Lower heat to a simmer and cook for 15 minutes.
- 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.
- Will store in the fridge for up to 5 days. See notes above for freezing.
Find it online: https://www.thehealthymaven.com/tofu-pasta-bolognese/