Chili Miso Pasta with Spicy Tofu Crumbles

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5 from 12 votes

Chili Miso Pasta with Spicy Tofu Crumbles combines firm tofu stir-fried or baked crisp with chili and sweet soy flavors alongside pasta coated in a creamy miso sauce studded with mushrooms and vegan cheeses. The tofu provides a spicy, textured contrast to the smooth, umami-rich sauce. With a blend of herbs, garlic, and pepper flakes, the pasta balances heat and savory elements for a complex plant-based dish that can be adjusted for creaminess and dietary preferences.

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

Servings: 4

Calories: 371 kcal

Course: Main Course, Dinner

Cuisine: Asian, Italian

Ingredients

For the Tofu Crumbles

7 ounces firm tofu pressed for 15 minutes, then crumbled, or extra firm tofu
1/2 teaspoon italian herb blend
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoon sambal oelek or asian chili sauce or gochujang
2 teaspoons Sweet soy sauce or a mix of 1.5 tsp soy sauce and half tsp molasses
1 teaspoon neutral cooking oil generic cooking oil

For the Pasta

7 ounces pasta such as farfalle or fetuccini, cooked according to instructions on package.

For the Sauce

2 teaspoons neutral cooking oil divided, generic cooking oil
5 to 6 ounces mushroom such as cremini or white, sliced
pinches black pepper
pinches salt
2 cloves garlic minced
1/2 teaspoon pepper flakes or gochugaru pepper flakes
1 teaspoon italian herb blend or a mix of oregano, basil, thyme, and rosemary
1/2 teaspoon salt
1 cup non-dairy milk or pasta water or stock, divided, or cashew milk for creamier
1 tablespoon yellow miso or white miso
1/2 cup vegan mozzarella
1/4 cup vegan parmesan cheese
1/4 cup Non-Dairy yogurt or non-dairy cream cheese or non-dairy cream, optional for a creamier pasta
black pepper fresh basil, and more vegan parmesan for garnish

Instructions

Make the tofu crumbles.

Cup of Yum

Press and crumble the tofu, if you haven’t already, then heat a skillet over medium-high heat. Add the teaspoon of oil. Once the oil is hot, add the crumbled tofu, Italian herbs, salt, pepper, and sambal oelek and mix well. Cook for 2 to 3 minutes, then mix in the sweet soy sauce and continue to cook for another 3 to 5 minutes. If the mixture is not getting crispy enough, you can add in another teaspoon of oil and continue to cook. You can also add in more sweet soy sauce, if you want the color of the tofu to be darker. Cook until most of the tofu is crisp, then transfer to a bowl.
To bake the tofu instead: Add the crumbled tofu to a bowl, then mix in all of the remaining tofu crumble ingredients. Add oil and toss to coat. Spread it on a parchment-lined baking sheet and bake at 400° F (205° C) for 20 minutes or until crisped to preference. Stir the tofu at 15-minute mark, so the tofu in the center of the baking sheet can move to the outer edges and get cooked evenly. Then remove from the baking sheet and set aside.

Cook your pasta.

Cook the pasta according to instructions, if you haven't already. (I usually add a little bit of bouillon to the water along with Italian herbs and salt, then boil the pasta in that mixture for some extra flavor in the pasta.) Once the pasta is cooked to preference, drain and rinse with cold water and set aside. (See recipe notes to cook pasta directly with sauce)

Make the sauce.

Heat the 1 teaspoon of the oil over medium-high heat in the same skillet in which you made the tofu. Add the mushroom and a good pinch of salt and pepper, and toss well. Continue to cook for 2 to 3 minutes, then mix again, cover with the lid, and continue to cook for another 2 to 3 minutes until the mushrooms are mostly cooked. Reserve the thinner slices of the mushrooms that are fully cooked to use as garnish (optional), then move the remaining mushrooms to a corner of the skillet. Add the other teaspoon of oil and the garlic to the pan. Reduce the heat to medium, and cook until the garlic is starting to turn golden.
Then, mix in the pepper flakes and Italian herbs. Add the 1/2 teaspoon salt and a 1/4 cup of the non-dairy milk, and mix in as well. Mix in the miso into the non dairy milk really well, then add the rest of the non-dairy milk and continue to mix in the miso. Mix in the vegan cheeses. If the mixture is not creamy enough, mix in your non-dairy yogurt or non-dairy cream, and bring to a boil, then taste and adjust salt and flavor. Now, fold in your pasta, then cover the pan with the lid, and let it simmer for a minute or 2, then switch off the heat. Let the sauce sit for another few minutes for the sauce to add some flavor to the pasta.
To serve, spoon the pasta into your pasta bowls, then top it with some of the reserved mushroom and plenty of the tofu crumbles along with some vegan parmesan, black pepper, and fresh basil.

Notes

Press firm tofu thoroughly for best texture before crumbling.
To crisp tofu crumbles after refrigeration, reheat briefly in a skillet.
Chili miso pasta sauce thickens when stored; loosen with stock or water when reheating.
For soy-free versions, substitute tofu and miso with chickpea-based ingredients and adjust condiments accordingly.
This recipe is adaptable for gluten-free diets using appropriate pasta and sauces.

Nutrition Information

Calories 371kcal (19%) Carbohydrates 51g (17%) Protein 14g (28%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 3g (15%) Sodium 678mg (28%) Potassium 257mg (5%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 95IU (2%) Vitamin C 5mg (6%) Calcium 201mg (20%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 371

% Daily Value*

Calories	371kcal	19%
Carbohydrates	51g	17%
Protein	14g	28%
Fat	12g	18%
Saturated Fat	2g	10%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	3g	15%
Sodium	678mg	28%
Potassium	257mg	5%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	95IU	2%
Vitamin C	5mg	6%
Calcium	201mg	20%
Iron	2mg	11%

* Percent Daily Values are based on a 2,000 calorie diet.