Silken Tofu Pasta Sauce Recipe
Creamy silken tofu pasta sauce without heavy cream! This healthy, low-calorie recipe is packed with flavor and perfect for the whole family. Quick and easy to prepare, it's ideal for busy weeknights.
Author: Sheeba
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
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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.
Video
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.
Nutrition Facts
Silken Tofu Pasta Sauce Recipe
Amount per Serving
Calories
374.8
% Daily Value*
Fat
12
g
18
%
Saturated Fat
1.7
g
11
%
Polyunsaturated Fat
2.5
g
Monounsaturated Fat
6.9
g
Cholesterol
0.04
mg
0
%
Sodium
269.5
mg
12
%
Potassium
459.4
mg
13
%
Carbohydrates
53.9
g
18
%
Fiber
3.3
g
14
%
Sugar
4.2
g
5
%
Protein
13.1
g
26
%
Vitamin A
2007.5
IU
40
%
Vitamin C
12.4
mg
15
%
Calcium
76.4
mg
8
%
Iron
2.6
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.