Tofu Pasta
This tofu and pasta recipe is absolutely delicious and makes for the perfect dairy-free, vegan and vegetarian weeknight dinner.
Equipment
- 1 Knife
- 1 Cutting Board
- 1 Medium pot
- 1 Medium Pan
Ingredients
- 1 8 Ounce Container Portobello Mushrooms cleaned and sliced
- 1 16 Ounce Package Spaghetti Pasta
- 1 Pound Silken Tofu
- 1 24 Ounce Jar Marinara Sauce I used Rao’s
- 1 Tablespoon Avocado or olive oil
- Salt to taste
- Pepper to taste
- Garlic powder to taste
- ¼ Cup Italian parsley chopped (optional to garnish)
- 1 Tablespoon Nutritional Yeast Optional
Instructions
- Clean your mushrooms by wiping them down with a damp paper towel to remove dirt and then slice them. Season them with salt, pepper and garlic powder, to taste.
- Prepare your spaghetti according to the instructions on the packaging.
- Add avocado or olive oil to a large skillet on medium heat to medium high heat and then add in your mushrooms. Cook for about 3-5 minutes stirring occasionally with a wooden spoon until the water begins to release and your mushrooms appear golden brown.
- Add in your silken tofu, then season with salt, pepper and garlic powder, to taste. Use the wooden utensil to break the tofu apart and cook for 2-3 minutes until the tofu softens. Then add in your marinara sauce. Let the marinara sauce come to a simmer and then lower the heat.
- Drain your pasta and add it into the sauce. Toss until everything is well combined.
- Serve and garnish with chopped Italian parsley and nutritional yeast if using. Enjoy!
Notes
Please scroll up to see substitutions, variations, storage, and top tips.
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Nutrition
Calories: 309kcalCarbohydrates: 60gProtein: 12gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 6mgPotassium: 151mgFiber: 3gSugar: 4gVitamin A: 211IUVitamin C: 3mgCalcium: 27mgIron: 1mg
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