Silken Tofu Pasta Sauce
Creamy silken tofu pasta made with simple ingredients like silken tofu, garlic, and nutritional yeast. Ready in 20 minutes, it’s a quick and easy dairy-free alternative to classic creamy pasta sauces.
Servings: 4
Calories: 439kcal
Ingredients
- 12 ounces pasta I used spaghetti
- 1 (12-ounce) block silken tofu
- 1 tablespoon olive oil
- 1 yellow onion finely chopped
- 4 garlic cloves minced
- ½ cup vegetable broth
- ½ cup unsweetened soy milk or any other unsweetened plant milk
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the pasta according to the package instructions, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat and cook the onion for 3-5 minutes, or until soft and translucent.
- Add the garlic and cook for 1-2 more minutes over medium heat, stirring frequently, until fragrant.
- Add the tofu, cooked onion and garlic, vegetable broth, soy milk, nutritional yeast, lemon juice, salt, and black pepper to a blender. Blend until smooth and creamy.
- Pour the sauce back into the skillet and cook over medium-low heat for 2–3 minutes, stirring occasionally, until warmed through. If the sauce is too thick, add a splash of soy milk or vegetable broth.
- Add the cooked pasta and toss until evenly coated. Serve immediately.
Notes
- Store in an airtight container in the fridge for up to 3 to 4 days.
- The sauce will thicken as it sits, which is completely normal.
- Freeze for up to 2 months, although the texture may change slightly once thawed.
- Reheat gently on the stovetop or in the microwave, adding a splash of soy milk or vegetable broth to make it creamy again.
Nutrition
Serving: 1serving | Calories: 439kcal | Carbohydrates: 73g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 434mg | Potassium: 517mg | Fiber: 4g | Sugar: 6g | Vitamin A: 180IU | Vitamin C: 7mg | Calcium: 98mg | Iron: 2mg
