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Vegan smoky eggpant pasta gluten-free

Vegan Smoky Tofu Eggplant Pasta

The yummiest vegan smoky tofu eggplant pasta, with zucchini and fresh tomatoes! Perfect for a rich, savoury dinner that's ready in under 30 minutes. Gluten-free & oil-free.
Course Main Course
Cuisine Vegan
Keyword eggplant, pasta, spaghetti, Tofu, tomato sauce, zucchini
Prep Time 5 minutes
Cook Time 19 minutes
Total Time 24 minutes
Servings 4
Calories 360kcal
Author Maria Gureeva


  • Non-stick frying pan
  • Saucepan
  • Kitchen tongs


  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 small red chilli chopped finely
  • 1/2 tbsp curry powder
  • 1 tsp cumin
  • 2 tsp smoked paprika
  • 2 tbsp tomato paste
  • 3/4 cup tomatoes diced
  • 1 cup eggplant diced
  • 3/4 cup zucchini diced
  • 2 tbsp tamari
  • 10 oz extra firm tofu crumbled
  • 1 cup veggie broth (stock)
  • 10 oz gluten-free pasta
  • 1/4 cup vegan cheese grated (optional)
  • salt to taste


  • Add the onion, garlic, red chilli, curry powder, cumin, smoked paprika and tomato paste to a non-stick frying pan and sauté for 3-4 minutes, until softened. If you want to, you can use olive oil, coconut oil or vegan butter for sautéing.
  • Add the tomatoes, eggplant and zucchini. Stir through to combine everything, then add the tamari and tofu. Cook for 5 minutes, stirring continuously.
  • Add the tamari, tofu and veggie broth. Bring to a simmer and cook,  stirring frequently, for 10 minutes, until most of the liquid had evaporated. You can also use this time to cook your chosen pasta.
  • Add the vegan cheese to the sauce if using and season to taste with salt.
  • Drain and rinse the pasta. Transfer it to the frying pan and toss together with the sauce using a pair of kitchen tongs before serving.


Calories: 360kcal | Carbohydrates: 66g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Sodium: 963mg | Potassium: 503mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1126IU | Vitamin C: 29mg | Calcium: 54mg | Iron: 3mg