Can I use firm tofu instead of silken tofu?

Silken tofu is highly recommended because it creates the smooth, creamy texture that makes this Tofu Pasta with Sundried Tomatoes so delicious. If you only have soft tofu, it can work with a slightly thicker consistency. Firm tofu is less ideal, as the sauce may become grainy unless blended exceptionally well.

How do I store leftover Tofu Pasta with Sundried Tomatoes?

Store leftover Tofu Pasta with Sundried Tomatoes in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or unsweetened plant milk to restore the sauce's creamy consistency.

Can I freeze the sauce?

Yes. The creamy tofu sauce freezes well for up to 2 months. Place it in a freezer-safe container, thaw it overnight in the refrigerator, then stir or blend briefly before tossing it with freshly cooked pasta.

What vegetables pair well with Tofu Pasta with Sundried Tomatoes?

This recipe pairs wonderfully with vegetables like spinach, broccoli, asparagus, zucchini, mushrooms, roasted bell peppers, peas, or cherry tomatoes. Stir fresh vegetables into the hot pasta or serve roasted vegetables alongside for a complete and balanced meal

Tofu Pasta with Sundried Tomatoes

Name: Tofu Pasta with Sundried Tomatoes
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Cuisine: Italian-Inspired Vegan
Ingredients: 250 g pasta (penne, fusilli, rigatoni, or preferred pasta); 1 tsp salt (for pasta water); 350 g silken tofu; 125 g sundried tomatoes in oil, drained (reserve 1 tsp oil); 1 tsp oil from the sundried tomato jar; 50 g pitted Kalamata olives; 1 garlic clove; 2 tbsp nutritional yeast; 1 tbsp balsamic vinegar; 1/2 tsp fine sea salt (or to taste); 1/4 tsp ground black pepper (or to taste); 60 ml reserved pasta cooking water (as needed); Fresh basil leaves, for garnish (optional); 2 tbsp vegan Parmesan, for serving (optional)

Description

This creamy Tofu Pasta with Sundried Tomatoes is a quick and easy vegan pasta recipe made with silken tofu, sundried tomatoes, garlic, olives, and nutritional yeast. The no-cook sauce blends into a rich, protein-packed coating for your favorite pasta, making it an ideal weeknight dinner or meal-prep lunch that’s ready in about 20 minutes.

Ingredients

Scale

250 g pasta (penne, fusilli, rigatoni, or preferred pasta)
1 tsp salt (for pasta water)
350 g silken tofu
125 g sundried tomatoes in oil, drained (reserve 1 tsp oil)
1 tsp oil from the sundried tomato jar
50 g pitted Kalamata olives
1 garlic clove
2 tbsp nutritional yeast
1 tbsp balsamic vinegar
1/2 tsp fine sea salt (or to taste)
1/4 tsp ground black pepper (or to taste)
60 ml reserved pasta cooking water (as needed)
Fresh basil leaves, for garnish (optional)
2 tbsp vegan Parmesan, for serving (optional)

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Instructions

Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package directions.
While the pasta cooks, add the silken tofu, sundried tomatoes, reserved tomato oil, Kalamata olives, garlic, nutritional yeast, balsamic vinegar, salt, and black pepper to a blender or food processor.
Blend for 1 to 2 minutes until the mixture becomes completely smooth and creamy.
Taste the sauce and adjust the seasoning with more salt, pepper, garlic, or balsamic vinegar if needed.
Reserve about 60 ml (1/4 cup) of the pasta cooking water before draining the pasta.
Return the hot pasta to the pot and pour the creamy tofu sauce over it.
Add a little reserved pasta water and toss until the sauce evenly coats the pasta. Add more pasta water if needed to loosen the sauce.
Serve immediately with fresh basil, vegan Parmesan, extra chopped sundried tomatoes, or olives if desired.

Notes

Silken tofu produces the smoothest and creamiest sauce.
Reserve pasta water to help the sauce cling to the pasta.
Use gluten-free pasta for a gluten-free version.
Add crushed red pepper flakes for a spicy variation.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Add a splash of water or plant milk when reheating to restore the creamy texture.
The sauce can be prepared up to 3 days in advance and refrigerated.
Freeze the sauce separately for up to 2 months.

Prep Time: 8 minutes
Cook Time: 12 minutes
Category: Main Course
Method: Boiling and Blending
Cuisine: Italian-Inspired Vegan

Nutrition

Serving Size: 1 serving
Calories: 767 kcal
Sugar: 7 g
Sodium: 1737 mg
Fat: 20 g
Saturated Fat: 3 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 119 g
Fiber: 11 g
Protein: 32 g
Cholesterol: 0 mg