Description
A hearty, flavorful vegan pasta loaded with protein-rich tofu crumbles simmered in a rich tomato sauce and tossed with spaghetti. Perfect for quick weeknight dinners or make-ahead meals.
Ingredients
Scale
- 1 block (14 oz) firm tofu, crumbled
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
- 12 oz spaghetti or pasta of choice
- Fresh basil or parsley, chopped
Instructions
- Heat a large skillet over medium heat and add 1 tablespoon olive oil.
- Crumble tofu and sauté until golden and slightly crispy, about 7–9 minutes.
- Add remaining oil, onion, and garlic to the skillet. Cook until soft and fragrant, about 3 minutes.
- Stir in tomato paste, crushed tomatoes, Italian seasoning, red pepper flakes, and nutritional yeast. Simmer for 10–15 minutes.
- Meanwhile, cook pasta in salted water according to package directions. Reserve 1/2 cup of pasta water before draining.
- Add cooked pasta to sauce and toss to coat. Use reserved water to loosen sauce if needed.
- Top with chopped basil or parsley and extra nutritional yeast before serving.
Notes
- Press tofu beforehand to remove excess moisture for better texture.
- Use whole wheat or gluten-free pasta if preferred.
- Make it spicier with extra red pepper flakes or chili oil.
- Sauce can be made ahead and stored for up to 3 days in the fridge.