Marry Me Pasta (Vegan Marry Me Tofu-Chikin pasta)
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
4
-
Calories
328 kcal
-
Course
Main Course, Dinner
-
Cuisine
Italian
Marry Me Pasta (Vegan Marry Me Tofu-Chikin pasta)
Description
The recipe starts with cooking pasta of choice, then preparing tofu by pressing and seasoning it with salt, pepper, paprika, and cornstarch before frying until crisp on each side. The sauce is constructed by sautéing garlic and onions, adding spices such as onion powder, thyme, oregano, pepper flakes, smoked paprika, and tomato paste, then incorporating chopped sun-dried tomatoes, non-dairy milk, vegan Parmesan, and non-dairy yogurt to create a creamy, flavorful base.
The resulting sauce is deeply savory and tangy from the sun-dried tomatoes combined with smoky and herbaceous notes. The tofu adds a protein component with a crispy exterior complementing the sauced pasta. Basil is stirred in for freshness and garnish, providing balance to the richness. This dish is an option for those seeking a vegan pasta dish with layered flavors and textures.
To accommodate dietary needs, substitutions for soy-free tofu, nut-free non-dairy products, or gluten-free pasta and flour are included, making it adaptable. The detailed seasoning and cooking steps ensure a textured, flavorful sauce and well-cooked tofu complementing the pasta.
Ingredients
For the Pasta
- 6 ounces pasta cooked according to instructions on the package. Use gluten-free if needed. (Pictured chiocciole pasta, of choice
For the Tofu
- 7 ounces firm tofu pressed for at least 15 minutes, then sliced into 1/2” thick slabs, or extra firm tofu
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon cornstarch
- 2 teaspoons neutral cooking oil generic cooking oil
For the Sauce
- 2 teaspoons neutral cooking oil from the jar of sun-dried tomatoes, or use olive oil, generic cooking oil
- 3 cloves garlic minced
- 1/2 cup onion chopped
- 1 teaspoon onion powder
- 1/2 teaspoon thyme dried
- 1/2 teaspoon oregano dried
- 1/2 teaspoon pepper flakes
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 teaspoon flour Use rice flour or chickpea flour for gluten-free.
- 1 tablespoon tomato paste
- 1/4 cup sun dried tomato oil packed or dried, chopped
- 1 1/2 cups non-dairy milk Such as almond, cashew, oat or soy milk. use soy-free and/or nut-free, if needed
- 1/4 cup vegan parmesan cheese plus more for garnish, use soy-free and/or nut-free, if needed
- 1/4 cup Non-Dairy yogurt or non dairy cream or vegan sour cream or cream cheese. Use soy-free and/or nut-free, if needed.
- 1 to 2 tablespoons basil plus more for garnish, chopped, fresh
Instructions
Make the pasta.
- Cook the pasta according to package directions, if you haven't already, in salted water. Drain and rinse with cold water, then add a few drops of olive oil, and toss well. Set aside while you make the sauce.
Make the tofu.
- Press the tofu for at least 15 minutes, and slice into 1/2” slabs. Then, in a shallow bowl or on a plate, add the salt, pepper, paprika, and cornstarch, and mix really well.
- Take each slab of tofu, and place it in the bowl, and flip it around to coat it with the mixture. Repeat for all of the tofu.
- Heat a large skillet over medium-high heat, and add the oil. Once the oil is hot, add the tofu slabs to the skillet and cook for 2 to 4 minutes on each side until nice and crispy. Then, remove from the skillet and set aside. Slice Just before serving
Make the sauce.
- Heat the same skillet that you used for the tofu over medium heat. Add the oil from the from the jar of sun-dried tomatoes or olive oil. Once the oil is hot , then add the garlic and mix in for 5 to 10 seconds.
- Add the onion and a good pinch of salt, and cook until the onion is translucent, 4-5 minutes. Stir occasionally and add splashes of water to help the onion cook evenly.
- Mix all of the spices, herbs, salt, and flour into the onion mixture, and cook for half a minute, then mix in the tomato paste and sun dried tomatoes.
- Add 1/2 cup of the non-dairy milk, and press and mix really well to pick up all of the tomato paste, flour, and spices, so that they don't lump up. Once the mixture is homogeneous, add in the rest of the non-dairy milk, the vegan parmesan, and the non-dairy yogurt or cream, if using. Mix well and bring to a boil.
- Taste the sauce and adjust salt and flavor. Then, add the cooked pasta, toss well, and switch off the heat. If the sauce is too thick, you can stir in some more non-dairy milk before you switch off the heat. Let it start to simmer, then switch off the heat.
- Mix in the fresh basil, then plate the pasta by dishing it into bowls and topping it with the crisped and sliced paprika tofu, more fresh herbs, and vegan parmesan! And wait for a proposal.
Notes
- Substitute chickpea flour tofu or soy-free vegan chicken for soy-free versions of tofu.
- Use soy-free, nut-free non-dairy yogurt, Parmesan, and milk to avoid allergens.
- For gluten-free, select gluten-free pasta and use rice flour or gluten-free flour blends.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 680mg | 28% |
| Potassium | 450mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 724IU | 14% |
| Vitamin C | 8mg | 9% |
| Calcium | 238mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
