Get the Recipe:Creamy Tomato Pasta With Tofu (Vegan, Gluten-free option)
Prep Time: 20mins
Cook Time: 15mins
Total Time: 35mins
A creamy vegan tomato pasta sauce that's simple to make, healthy and comforting is an easy go-to dinner idea. Stir in some tofu and serve straight away, or store in the fridge for a cold pasta dish! Gluten-free and oil-free.
1block extra firm tofu, (280g/10oz), cut into bite sized cubes
1can tinned tomatoes, (400ml)
1cupcoconut milk, either full fat or light
1/4cuploosely packed fresh tarragon
1tsp onion granules
6tbspgluten-free nutritional yeast
juice of 1 lemon
generous amount black pepper
2.5cupsgluten-free penne pasta
1mediumred bell pepper
4tbspsoy or coconut yoghurt, to serve (optional)
Add the tofu cubes to a bowl with the tamari, rice vinegar and garlic granules. Stir well and set aside to marinade for 15 minutes.
Add the tinned tomatoes, coconut milk, garlic cloves, taragon, paprika, onion granules, nutritional yeast, lemon juice and black pepper into a blender or food processor. Blend until thoroughly combined and set aside.
Start cooking your pasta according to packaging instructions. Meanwhile, to a non-stick frying pan on a medium-high heat, add the tofu with the marinade and cook for 1-2 minutes on each side, until golden. Remove and set aside.
Cook the red onion and bell pepper in the same frying pan with 1-2 tbsps water for 2 minutes, until softened.
Lower the heat and pour in the sauce along with the arrowroot powder. Simmer and stir frequently on a low-medium heat for 3-4 minutes, or until the sauce starts to thicken.
Stir in the pasta and the tofu and combine well with the sauce. Serve immediately with soy/coconut yoghurt, or store in the fridge in an air-tight container for up to 3 days.