It’s perfect served on a bed of freshly cooked pasta, alongside some crisp garlic bread and fresh green salad.
This recipe makes enough to top four platefuls of pasta, so is an ideal mid-week recipe to feed a hungry family and it contains 14g of protein per serving, while also being suitable for vegetarians and vegans.
I like to serve mine, as pictured, topped with some torn mozzarella and a drizzle of vegetarian pesto (about 100g / 3.5 oz of each), so if you’re catering for a vegetarian or vegan, make sure to use appropriate garnishes for everyone’s needs.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
Serves 4.
For the tofu pasta sauce
- 450 g extra firm tofu cut into 2cm (1 inch) cubes
- 4 tbsp olive oil
- 1 medium size red onion finely chopped
- 3 garlic cloves minced
- 1 red chilli finely chopped, see notes
- 3 bell peppers diced
- 1 kg passata
- 10 g fresh basil
Equipment needed to make tofu pasta
Step-By-Step Instructions
Arrange the tofu cubes on a nonstick tray. Drizzle 2 tbsp of olive oil and toss to coat. Sprinkle with a pinch of salt and pepper.
Place in the oven at 220C (200C fan) for about 10 minutes, turning half way until golden on all sides. You just want it lightly cooked, not too much or it will turn tough.
Meanwhile, warm the remaining 2 tbsp olive oil in a large, wide pan over a medium heat.
Add the onion, garlic, and chilli along with a pinch of salt and pepper.
Sweat on low for around 10 minutes until nicely softened but not coloured.
Add the peppers.
Turn the heat up to medium and fry for 3-5 more minutes until just softening.
Add the passata and fresh basil.
Simmer for 10 minutes, then add the tofu.
Once the tofu goes in, you can put the pasta on to cook in plenty of boiling, salted water.
Simmer the sauce for a further 5-10 minutes until the tomatoes are nicely reduced and have no metallic taste. Season to taste
Once the pasta is cooked, serve onto plates and top with the tofu tomato pasta sauce.
I like to garnish with some torn mozzarella (vegan, if required).
And a few spoonfuls of pesto (vegan, if required).
Once you’ve given my recipe a go, I’d love you to come back and leave a comment letting me know how yours turned out.
I’d love to see your videos and pics, too! Just tag me on social media. I’m @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Tofu Pasta Recipe
Tofu Pasta Recipe
This delicious tofu pasta sauce is rich with fresh red onion, chilli, garlic, basil, bell peppers, rich passata, and lightly baked tofu.
Servings: 4 people
Ingredients
For the tofu pasta sauce
- 450 g extra firm tofu cut into 2cm (1 inch) cubes
- 4 tbsp olive oil
- 1 medium size red onion finely chopped
- 3 garlic cloves minced
- 1 red chilli finely chopped, see notes
- 3 bell peppers diced
- 1 kg passata
- 10 g fresh basil
Instructions
- Arrange the tofu cubes on a nonstick tray. Drizzle 2 tbsp of olive oil and toss to coat. Sprinkle with a pinch of salt and pepper.
- Place in the oven at 220C (200C fan) for about 10 minutes, turning half way until golden on all sides. You just want it lightly cooked, not too much or it will turn tough.
- Meanwhile, warm the remaining 2 tbsp olive oil in a large, wide pan over a medium heat.
- Add the onion, garlic, and chilli along with a pinch of salt and pepper. Sweat on low for around 10 minutes until nicely softened but not coloured.
- Add the peppers and turn the heat up to medium and fry for 3-5 more minutes until just softening.
- Add the passata and fresh basil and simmer for 10 minutes, then add the tofu.
- Once the tofu goes in, you can put the pasta on to cook in plenty of boiling, salted water.
- Simmer the sauce for a further 5-10 minutes until the tomatoes are nicely reduced and have no metallic taste. Season to taste
- Once the pasta is cooked, serve onto plates and top with the tofu tomato pasta sauce.
- I like to garnish with some torn mozzarella and a few spoonfuls of pesto (both vegan, if required).
Notes
- I recommend about 300g of dried tagliatelle for four people.
- I like to serve mine, as pictured, topped with some torn mozzarella and a drizzle of vegetarian pesto (about 100g / 3.5 oz of each), so if you’re catering for a vegetarian or vegan, make sure to use appropriate garnishes for everyone’s needs.
Nutrition
Calories: 323kcal | Carbohydrates: 34g | Protein: 14g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 147mg | Potassium: 1552mg | Fiber: 7g | Sugar: 19g | Vitamin A: 4309IU | Vitamin C: 160mg | Calcium: 103mg | Iron: 7mg
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
More tofu recipes to try
Have you got my book?
‘This is a great kids cookery book. Emily is a star’ – Simon Rimmer
‘The book I’d like to force into any mother’s kitchen’ – Prue Leith
“A fab book with a plan.” – Jane Devonshire, 2016 Masterchef UK winner
‘Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook’ – Priya Tew, RD, BSc (Hons), Msc
Get Your Kids to Eat Anything is an achievable ‘how to’ for parents in the battle to overcome picky eating and ‘make new the norm’. Emily Leary’s unique 5-phase programme looks at the issue of ‘fussy eating’ in a holistic way that links imagination with food, and which situates parents alongside – not in opposition to – their children.
.
