Discover a creamy tofu sauce made without heavy cream. This healthy, low-calorie recipe uses blended tofu as a base, packed with flavor and perfect for the whole family. Silken tofu pasta sauce is quick and easy to prepare. It’s ideal for busy weeknights when you need a wholesome meal on the table fast. Say goodbye to guilt and hello to a delicious, satisfying meal!
Why you’ll love this creamy tofu sauce
Have you tried cooking silken tofu? And got frustrated by how it easily breaks apart? I’ve been there, multiple times!
I’ve also tried to add flavor, yet it turned out bland and flavorless.
That’s when I decided to embrace the silky texture of soft tofu rather that fight it. Why not make something creamy with it? You can easily add flavor to tofu when you blend it.
Bland tofu = Blank canvas where you can add your own flavor!
Starting with silken tofu sauce for pasta could be the easiest and most delicious option, right? This recipe will teach you a couple of tricks to get the creamiest sauce, that is also the healthiest 🙂
Trick no.1: Emulsify the sauce by adding olive oil while blending tofu.
Trick no.2: Use salty, starchy pasta water that adds to the creamy texture.
Trick no.3: Roast garlic and dried herbs in oil and blend with tofu for maximum flavor.
Result: A creamy sauce that tastes awesome.
This blended tofu sauce without cream ticks all the boxes:
- Light and healthy
- Family-friendly
- Quick and easy
- Versatile
- Budget-friendly
- Satisfying
Easy Pasta Recipes (video)
So, let’s start right away:
Ingredients
(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)
- Pasta: Any pasta you use for creamy sauces works for this recipe.
- Silken tofu: Buy the soft and creamy ones that are meant for soups.
- Bouillon cube: Chicken or vegetable stock cube. (You can use broth instead: replace half of pasta water with the broth.)
- Vegetables: I’ve used spinach here. You can also add roasted/sautéed bell peppers, zucchini, mushrooms or cherry tomatoes.
- Olive oil
- Spice: Red pepper flakes
- Other flavor makers: Garlic, onion and dried (or fresh) Italian herbs.
How to make silken tofu sauce for pasta: step by step
1. Cook pasta
Boil a large pot of water with salt. Add pasta and cook as per package instructions. Reserving a cup of pasta water and drain.
Bring the pasta back to the pot. Add a drizzle of olive oil and toss. Keep it covered until you make the sauce.
2. Blend tofu
Heat olive oil in a pan. Add minced garlic and sauté on low heat.
When garlic starts to brown, add dried Italian herbs and turn off the flame. Allow the mixture to cool.
Add the block of silken tofu and the sautéed garlic mixture to a food processor. Blend until creamy.
While the processor is running, slowly drizzle olive oil.
This helps emulsify the sauce and makes it more creamy.
3. Saute
Heat olive oil in the same pan. Add chopped onions and sauté until translucent.
Crush the boullion cube and add along with reserved pasta water. Bring it to a boil.
4. Simmer
Add the blended tofu mixture to the pan. Mix well and simmer until the sauce thickens.
If you have fresh herbs like thyme or rosemary, you can add to the sauce now.
Add spinach and simmer until it is wilted. Mix in lemon juice.
At this point, you can add other roasted or sautéed veggies (as mentioned in the ingredients list above).
5. Add pasta and garnish
Add cooked pasta to the sauce and toss.
Remove from heat. Sprinkle red pepper flakes and parsley (or basil).
What to pair with silken tofu pasta
This pasta with creamy tofu sauce is a complete vegan meal in itself. It is full of protein and fiber from tofu, added carbs from pasta and nutrients from veggies.
If you’re not vegan, you can add more protein by pairing it with chicken or seafood:
Silken Tofu Pasta Sauce Recipe
Ingredients
- 250 grams (8.8 ounces) pasta (any type)
- 2½ tablespoons olive oil
- 4 cloves garlic
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 300 grams (10.6 ounces) block of silken tofu
- 1 onion medium-sized
- 1 bouillon cube (vegetarian or chicken stock cube)
- 2½ cups spinach (packed)
- 1 tablespoon lemon juice
- ½ teaspoon red pepper flakes
- 2 tablespoons fresh parsley or basil for garnish
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
Cook pasta
- Boil a large pot of water with salt. Add 250 grams (8.8 ounces) pasta and cook as per package instructions.
- Reserve a cup of pasta water and drain.
- Bring the pasta back to the pot. Add a drizzle of olive oil and toss.
- Keep it covered until you make the sauce.
Blend tofu
- Heat 1 tablespoon of olive oil in a pan. Mince 4 cloves garlic and sauté on low heat.
- When garlic starts to brown, add ½ teaspoon dried thyme and ½ teaspoon dried basil. Turn off the flame and allow the mixture to cool.
- Add 300 grams (10.6 ounces) block of silken tofu and the sautéed garlic mixture to a food processor.
- Blend until creamy. While the processor is running, slowly drizzle 1 tablespoon of olive oil.
Sauté
- Heat ½ tablespoon of olive oil in the same pan. Add a finely chopped onion and sauté until translucent.
- Crush 1 bouillon cube and add with ¾ cup of reserved pasta water. Bring it to a boil.
Simmer
- Add the blended tofu mixture to the pan. Mix well and simmer until the sauce thickens.
- If you have fresh herbs like thyme or rosemary, you can add to the sauce now.
- Add 2½ cups spinach and simmer the sauce until it is wilted.
- At this point, you can add other roasted or sautéed veggies (note 2).
- Mix in 1 tablespoon lemon juice.
Add pasta and garnish
- Add cooked pasta to the sauce and toss. Remove from heat.
- Sprinkle ½ teaspoon red pepper flakes and 2 tablespoons fresh parsley or basil.
Notes
- For more creamy texture and cheesy flavor: Finish the pasta with a sprinkling of parmesan. (About 2 to 3 tablespoons is sufficient for this recipe).
- More vegetables: You can add roasted/sautéed bell peppers, zucchini, mushrooms or cherry tomatoes.
- Starchy pasta water adds to the creamy texture of tofu sauce. DO NOT skip that step.
- Bouillon cube: Chicken or vegetable stock cube. You can use broth instead: replace half of pasta water with the broth.
- Be mindful of salt in the recipe, especially if you intend to use parmesan. The bouillon cube and pasta water have enough salt for this recipe. Taste and add more salt, only if required.
- To give the sauce a burst of freshness, add a tablespoon of lemon zest towards the end of cooking.
- If you don’t like spice, reduce the amount of red pepper flakes. Or you can omit them completely.
- Additional tweaks: Add ½ teaspoon each of garlic powder and onion powder when you blend tofu for an extra boost of flavor.
- Making it for a crowd: This recipe can be easily scaled up or down. Use the slider that will appear if you hover your mouse over the number of servings at the top of this recipe card.
★★★★★Did you try this recipe? Please give a star rating in the comments below ★★★★★
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