Vegan Easy Crispy Tofu Pasta In A Tomato Sauce Recipes

VEGAN EASY CRISPY TOFU PASTA IN A TOMATO SAUCE

Vegan Easy Crispy Tofu Pasta in a Tomato Sauce image

This is an easy to follow recipe for delicious Crispy Tofu pasta in a Tomato Sauce. As with all my recipes on this site, it's completely Vegan. Oh, and this recipe is also gluten-free. It's become one of the go-to quick meals in our house and I love it every time.

Provided by WallyJay

Time 30m

Yield Serves 2

Number Of Ingredients 17

Ingredients

175 g Pasta Use Gluten free if preferred
1-2 tbsp Olive Oil
175 g Pasta Use Gluten free if preferred
1-2 tbsp Olive Oil
1 block Tofu Firm or Extra Firm
1 tbsp Cornflour
1-2 tsp Smoked Paprika
175 g Pasta Use Gluten free if preferred
1-2 tbsp Olive Oil
1 block Tofu Firm or Extra Firm
1 tbsp Cornflour
1-2 tsp Smoked Paprika
1 Onion Variety is not important
500 g Passata
1 handful Cherry Tomatoes
4 tbsp Ketchup
1 tbsp Dried Oregano and Basil Or a good handful of fresh

Steps:

First, heat a pot of boiling water and prep your ingredients. Dice the onion and chop the tomatoes in half.
Add your pasta to a pot of boiling water and simmer until cooked. 10-15 minutes.
Meanwhile, pat your tofu dry. Cut into small cubes and fry with 1 tbsp Olive oil for 5 minutes.
Add paprika, cornflour, salt & pepper to the tofu and cook until crispy. Around 10 minutes.
While the tofu and pasta are cooking you can make your sauce. Start by frying off your onion with 1tbsp Olive Oil until softened.
Add the tomatoes and cook for 2 minutes.
Then, add your passata, ketchup, dried oregano and basil as well as some salt and pepper to taste. Simmer until your pasta and tofu are ready.
When the pasta is cooked. Drain and rinse. Add the sauce into the pasta and mix well.
To serve, add the pasta to plates, top with the crispy tofu and garnish accordingly.

PASTA WITH TOFU RICOTTA AND TOMATO SAUCE

Pasta With Tofu Ricotta and Tomato Sauce image

Mmmmmm. This recipe is a combination of Joanne Stepaniak's "Unstuffed Shells" from Vegan Vittles and Isa Chandra Moskowitz & Terry Hope Romero's "Cashew Ricotta" from Veganomicon. The cheese is a non-dairy dream. Creamy and rich.

Provided by His daughter

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb extra firm tofu, rinsed, patted dry & well mashed
1/2 cup raw cashews (approximately 4 ounces)
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 -3 tablespoons minced fresh parsley or 1 tablespoon dried parsley
2 teaspoons dried basil leaves
2 teaspoons onion powder
1 teaspoon garlic granules
1/2 teaspoon salt
1 (16 ounce) can tomato sauce (or more)
1 lb medium pasta shell (or whatever type of pasta you prefer)

Steps:

In a food processor, blend together the cashews, lemon juice and olive oil until thick and creamy. (A Vitamix works well for this.).
Add the cashew cream to the mashed tofu along with the parsley, basil, onion granules, garlic granules and salt. Mix well. Set aside.
Place the tomato sauce in a small saucepan and heat until boiling. Then reduce the heat to low and cover saucepan with a lid to keep the sauce hot.
Meanwhile, fill a large pot with water and bring to a boil. Add pasta and cook according to instructions on package. Drain pasta and return it to the pot.
Stir the reserved tofu ricotta into the hot pasta, tossing well until it is evenly distributed.
To serve, spoon pasta onto plate and spoon tomato sauce on top. Enjoy!

Nutrition Facts : Calories 708.8, Fat 21.5, SaturatedFat 3.8, Sodium 913.9, Carbohydrate 104.2, Fiber 7.3, Sugar 9.4, Protein 28.7

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