Tofu Pasta Sauce Recipes

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TOFU ' CREAMY' PASTA SAUCE

This works well as a creamy sauce for pasta. Especially useful for those unable to have dairy or tomato sauces. This is a beginning point, and maybe quite useful for Elimination Diets. For those with less restrictions, I'd suggest adding herbs and onions to taste. (I plan on developing such a recipe once I'm allowed onions again.) I've been eating this with rice & millet pasta twists.

Provided by Houmous Monster

Categories     Sauces

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7



Tofu ' Creamy' Pasta Sauce image

Steps:

  • Blend the tofu, garlic, parsley, herbs, paprika, and salt. (Add any herbs you want).
  • Then thin with soy milk to achieve consistency. I like mine rather thick so it coats the pasta.
  • When mixed, heat thoroughly in a pan before putting on pasta. (It tends too cool too quick if just poured over pasta and quickly heated.) DON'T LET IT BOIL THOUGH! It will separate and turn pasty if you do, which just isn't pleasant.

12 ounces firm silken tofu, drained (but not pressed)
2 garlic cloves
1 1/2 teaspoons dried parsley
1 1/2 teaspoons dried basil (or herb of choice)
1/4 teaspoon paprika
1/2 teaspoon salt
1/2 cup soymilk (approximately)

TOFU "ALFREDO" SAUCE

Make and share this Tofu "alfredo" Sauce recipe from Food.com.

Provided by TishT

Categories     Sauces

Time 8m

Yield 8 serving(s)

Number Of Ingredients 7



Tofu

Steps:

  • Cook pasta per package directions.
  • Whiz the rest of the ingredients in a blender until smooth.
  • Pour over hot pasta and mix well.

Nutrition Facts : Calories 242, Fat 2.9, SaturatedFat 0.4, Cholesterol 43, Sodium 105, Carbohydrate 38.3, Fiber 3.3, Sugar 0.4, Protein 17.5

1 1/2 lbs lite silken extra firm tofu
1/2 cup vegetable broth
2 teaspoons basil or 2 teaspoons Italian herb seasoning
1 teaspoon onion powder
1/2 cup nutritional yeast (can substitute soy parmesan)
4 tablespoons Butter Buds or 4 tablespoons vegan margarine
16 ounces fettuccine pasta

SAUCY VEGETABLE TOFU

This is my daughter Tonya's favorite meal. Sometimes we make it with rigatoni and call it "Riga-Tonya." It's a great dinner and a nice way to prepare yummy vegetables for the kids. -Sandra Eckert, Pottstown, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 7



Saucy Vegetable Tofu image

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, pepper and zucchini in oil until crisp-tender., Stir in tofu and spaghetti sauce; heat through. Drain pasta; serve with tofu mixture.

Nutrition Facts : Calories 274 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 7g fiber), Protein 14g protein. Diabetic Exchanges

8 ounces uncooked whole wheat spiral pasta
1 large onion, coarsely chopped
1 large green or sweet red pepper, coarsely chopped
1 medium zucchini, halved lengthwise and sliced
1 tablespoon olive oil
1 package (16 ounces) firm tofu, drained and cut into 1/2-inch cubes
2 cups meatless spaghetti sauce

CREAMY VEGAN TOFU NOODLES

There is no need to reserve this recipe exclusively for vegans: This noodle dish will win over any crowd, regardless of dietary dispositions. Here, tofu is blended with garlic, five-spice powder and water for a creamy yet weightless sauce that wraps around each noodle. The same technique can be used to create a lush dairy-free pasta sauce (just add nutritional yeast and fresh herbs) or a ranch-like dip (blitz silken tofu with garlic, onion powder and herbs). For this recipe, be sure to use firm tofu, as it has more body and makes for a heartier sauce. The creamy noodles provide the perfect backdrop for the spicy, punchy black vinegar sauce.

Provided by Hetty McKinnon

Categories     dinner, lunch, quick, weeknight, noodles, main course

Time 20m

Yield 4 servings

Number Of Ingredients 14



Creamy Vegan Tofu Noodles image

Steps:

  • Prepare the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until the noodles are just tender, about 6 minutes. Drain, rinse with cold water and drain well again.
  • As noodles cook, prepare the topping: Add vinegar, soy sauce, chile oil, scallion, ginger and 1 tablespoon water to a small bowl and stir to combine.
  • Place the tofu, garlic, sugar, five-spice and 3/4 teaspoon salt into a blender or food processor and blend, adding about 6 tablespoons of water, 1 tablespoon at a time, until the sauce is completely smooth and creamy. (You may need up to 12 tablespoons of water, depending on your tofu.)
  • Place the noodles in a large bowl and pour the tofu sauce on top. Add the cilantro and sesame oil, and toss until coated.
  • To serve, divide the noodles among bowls. Top with the spicy soy-vinegar sauce, sesame seeds and cilantro sprigs.

3/4 teaspoon kosher salt, plus more as needed
12 ounces thick Chinese wheat noodles
1 (14-ounce) package firm tofu, broken into pieces
2 garlic cloves, sliced
1/2 teaspoon granulated sugar
1/2 teaspoon five-spice powder
1/2 cup finely chopped cilantro leaves and tender stems, plus a few sprigs for serving
2 teaspoons sesame oil
Toasted white sesame seeds, for garnish
2 tablespoons Chinkiang vinegar (black vinegar), or a combination of 4 teaspoons rice wine vinegar plus 2 teaspoons soy sauce
1 tablespoon soy sauce
1 tablespoon chile oil or chile crisp, such as Chiu Chow chile oil
1 scallion, finely chopped
1 (1/2-inch) piece fresh ginger, peeled and finely chopped

PESTO TOFU PASTA

This is a great twist on pesto pasta! It is my husband's favorite! The dish comes together in a snap!

Provided by Veronica

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 8

Number Of Ingredients 12



Pesto Tofu Pasta image

Steps:

  • Bring a large pot of lightly salted water to a boil. Stir in spiral pasta, and cook for 8 to 10 minutes or until al dente; drain.
  • In a medium bowl, blend 1/4 cup olive oil, milk, and pesto sauce mix.
  • Heat 2 tablespoons olive oil in a medium skillet over medium heat. Place tofu in the skillet, and season with salt and pepper. Cook and stir until evenly browned. Remove from heat, and drain on paper towels.
  • Place mushrooms into the skillet, and cook about 5 minutes. Stir in the olives, capers, and 2 tablespoons Parmesan cheese. Mix in the tofu and pesto sauce. Continue cooking about 5 minutes before serving over the rotini. Top with remaining Parmesan cheese and basil.

Nutrition Facts : Calories 351.2 calories, Carbohydrate 28.2 g, Cholesterol 7.1 mg, Fat 20.1 g, Fiber 3.3 g, Protein 18.2 g, SaturatedFat 4.1 g, Sodium 537.4 mg, Sugar 4.8 g

1 pound tri-colored spiral pasta
¼ cup olive oil
2 cups milk
1 (1.2 ounce) package creamy pesto sauce mix
2 tablespoons olive oil
1 (16 ounce) package firm tofu, drained and cubed
salt and pepper to taste
1 pound fresh mushrooms, coarsely chopped
1 cup sliced black olives
1 tablespoon capers
¼ cup grated Parmesan cheese
1 sprig fresh basil

MAPO TOFU SPAGHETTI

Conventional mapo tofu calls for cubed tofu, but, if you blend silken tofu for a twist on the Sichuan favorite, you'll yield a creamy pasta sauce with deep numbing, spicy mala flavor. For velvety results, select silken tofu that's molded into its refrigerated tub. Shop at a Chinese market for the doubanjiang (fermented chile bean sauce or paste). Look for the kind that is jarred and labeled as toban djan or packaged as plastic-sealed paper cubes, and originating from Pixian. Also grab some Sichuan peppercorns, and for extra umami oomph, some douchi (fermented black beans), too. If beef or pork isn't your thing, try ground turkey, lamb or a plant-based meat alternative. Chefs (Mei Lin of Nightshade in Los Angeles, and Yu Bo of Yu's Family Kitchen in Chengdu) and home cooks (the family of Zhong Yi, a former graduate student at Sichuan University) alike have tinkered with mapo tofu, pushing its definition and inspiring this cross-cultural iteration.

Provided by Andrea Nguyen

Categories     dinner, meat, noodles, pastas, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 17



Mapo Tofu Spaghetti image

Steps:

  • Prepare the mapo tofu sauce: If the tofu came as a block in water, discard the water. Cut the tofu into large chunks, then use a stand blender or immersion blender to whirl the tofu into an ivory smoothie.
  • In a medium (3- or 4-quart) pot over medium heat, toast the Sichuan peppercorns for 2 to 3 minutes, until super fragrant and slightly darkened. (A wisp of smoke is OK.) Let cool briefly, then pound with a mortar and pestle or pulse in a spice grinder.
  • Prepare the remaining sauce ingredients and set them near the stove.
  • Warm the oil in the pot over high heat. When shimmering, add the meat. Stir and mash into cooked and crumbly pieces, 1 to 2 minutes. Add 2 1/2 tablespoons doubanjiang, the douchi (if using), ginger and red-pepper flakes (if using). Fry about 2 minutes longer, stirring constantly, until the mixture is a rich reddish brown.
  • Reduce the heat to medium-low, then stir in the soy sauce and sugar. Scrape in the blended tofu. (If there's much left in the blender jar, add 1 tablespoon water and whirl to loosen it.) Stir to combine well, partly cover and bring to simmer. Cook for about 3 minutes, stirring occasionally, to develop flavor throughout. Expect orange oil to appear on top.
  • Taste the sauce and if needed, add the remaining 1/2 tablespoon doubanjiang (for heat), or a pinch of salt (for savoriness) or sugar (to tame heat).
  • Stir in the scallions, then add the cornstarch slurry and stir until thickened. Turn off the heat. Stir in half the crushed Sichuan peppercorns to seed a bit of zing. Let sit for 5 to 10 minutes to deepen flavor and color before using; a little lingering orange oiliness is normal. Makes about 2 1/2 cups. (You can also cool completely then refrigerate in an airtight container for up to 3 days.)
  • Prepare the spaghetti: Fill a large pot about halfway with water and add no more than 1 tablespoon of salt to lightly season. Bring to a boil over high heat, then add the spaghetti and boil until al dente according to package instructions. Ladle out about 3/4 cup of the pasta cooking water, then drain the spaghetti. Briefly rinse to remove some of the starch and shake to expel excess water.
  • In the same pot (or a clean large skillet, if you wish), warm the tofu sauce and 1/3 cup of the reserved pasta cooking water over medium heat. When hot and bubbling, add the spaghetti to the sauce. Use tongs to stir and coat the strands. Stir in extra pasta water by the tablespoon for a creamier, silkier finish, if desired.
  • When satisfied, stir in the scallion and cook very briefly until just softened. Divide the pasta among plates or shallow bowls and serve topped with the cheese and the remaining ground peppercorns.

1 (14- or 16-ounce) package silken tofu
1 1/2 teaspoons Sichuan peppercorns
2 tablespoons neutral oil, such as canola oil
8 ounces ground beef or pork (preferably 80 or 85 percent lean), roughly chopped to loosen
2 1/2 to 3 tablespoons doubanjiang (fermented chile bean sauce or paste)
1 tablespoon douchi (fermented black beans, optional)
1 teaspoon minced fresh ginger
1/2 teaspoon red-pepper flakes (optional)
2 teaspoons regular soy sauce
1 rounded teaspoon granulated sugar, plus more as needed
Fine sea salt
1 large scallion, trimmed and sliced on a sharp bias into 2-inch-long pieces
1 tablespoon cornstarch dissolved in 2 tablespoons water
1 tablespoon fine sea salt
12 ounces dried spaghetti
1 large scallion, trimmed and cut on a sharp bias into 2-inch-long pieces
2 to 3 tablespoons grated Parmesan

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