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Savory Tofu Tomato Pasta for a Quick Vegan Dinner

Quick and easy tofu tomato pasta recipe that is vegan-friendly and customizable, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Pasta
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 225 g Pasta Feel free to use gluten-free pasta.
For the Tofu
  • 1 pack Firm or Extra Firm Tofu Press out moisture for better texture.
For the Sauce
  • 2 Tbsp Olive Oil Avocado oil can be used as a substitute.
  • 2 cloves Garlic Minced.
  • 1 large Bell Pepper Chopped.
  • 1 tsp Smoked Paprika Use regular paprika if unavailable.
  • 0.5 tsp Chili Powder Adjust according to spice preference.
  • 2 cups Spinach Other leafy greens like kale can be used.
  • 3 cups Tomato Sauce Homemade or store-bought marinara.
  • 0.25 cup Parsley Chopped.
  • Salt & Pepper Adjust according to taste.
Optional Garnish
  • Fresh Basil, Parmesan, or Vegan Alternative For additional flavor.

Equipment

  • Large pot
  • Large deep pan
  • Colander

Method
 

Step-by-Step Instructions
  1. Boil a large pot of salted water and cook the pasta until al dente, about 8 to 10 minutes.
  2. While the pasta cooks, drain and crumble the tofu into small chunks.
  3. Heat olive oil in a large pan and sauté minced garlic for about 2 minutes.
  4. Add chopped bell pepper and sauté for an additional 5 minutes.
  5. Stir in crumbled tofu, smoked paprika, chili powder, salt, and pepper. Cook for 5 minutes.
  6. Fold in fresh spinach, tomato sauce, and chopped parsley. Let simmer for 5 minutes.
  7. Add the cooked pasta to the sauce and toss to coat.
  8. Serve warm, garnished with optional fresh basil or vegan parmesan.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 7gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4-5 days. Freezer-friendly for up to 2 months.

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