Creamy Tomato Pasta With Tofu (Vegan, Gluten-free option)

Name: Creamy Tomato Pasta With Tofu (Vegan, Gluten-free option)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 serving
Ingredients: 1 block extra firm tofu; 2 tbsp tamari; 2 tbsp rice vinegar; 1 tsp garlic granules; 1 can tinned tomatoes; 1 cup coconut milk; 2 cloves garlic; ¼ cup loosely packed fresh tarragon; 1 tsp paprika; 1 tsp onion granules; 6 tbsp gluten-free nutritional yeast; Juice of 1 lemon; generous amount black pepper; 2.5 cups Gluten-free penne pasta; 1 small red onion; 1 medium red bell pepper; 2-3 tsp arrowroot powder; 4 tbsp soy or coconut yoghurt

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Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
2
Calories
728 kcal
Course
Main Course
Cuisine
Vegan

Creamy Tomato Pasta With Tofu (Vegan, Gluten-free option)

Omar Parker

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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.

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Ingredients

Servings

1 block extra firm tofu (280g/10oz), cut into bite sized cubes
2 tbsp tamari
2 tbsp rice vinegar
1 tsp garlic granules
1 can tinned tomatoes (400ml)
1 cup coconut milk either full fat or light
2 cloves garlic
¼ cup loosely packed fresh tarragon
1 tsp paprika
1 tsp onion granules
6 tbsp gluten-free nutritional yeast
Juice of 1 lemon
generous amount black pepper
2.5 cups Gluten-free penne pasta
1 small red onion
1 medium red bell pepper
2-3 tsp arrowroot powder
4 tbsp soy or coconut yoghurt to serve (optional)

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Instructions

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.

Notes

* Can be switched for any pasta of your choice

Nutrition Information

Show Details

Calories 728kcal (36%) Carbohydrates 105g (35%) Protein 44g (88%) Fat 16g (25%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Sodium 1561mg (65%) Potassium 1837mg (52%) Fiber 14g (56%) Sugar 16g (32%) Vitamin A 3140IU (63%) Vitamin C 103mg (114%) Calcium 222mg (22%) Iron 10.4mg (58%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 728 kcal

% Daily Value*

Calories	728kcal	36%
Carbohydrates	105g	35%
Protein	44g	88%
Fat	16g	25%
Saturated Fat	8g	40%
Polyunsaturated Fat	1g	6%
Sodium	1561mg	65%
Potassium	1837mg	39%
Fiber	14g	56%
Sugar	16g	32%
Vitamin A	3140IU	63%
Vitamin C	103mg	114%
Calcium	222mg	22%
Iron	10.4mg	58%