Best 2 Tofu Creamy Pasta Sauce Recipes

Indulge in a creamy and flavorful culinary experience with our versatile tofu creamy pasta sauce. This delectable sauce serves as the heart of three distinct and tantalizing pasta dishes, catering to diverse preferences and dietary needs. Embark on a culinary journey as we unveil the secrets behind our tofu Alfredo, tofu pesto, and tofu vodka sauces. Whether you're a vegan seeking delectable plant-based options, a lover of classic Italian flavors, or someone who enjoys a touch of indulgence, our tofu creamy pasta sauce has something to satisfy every palate. Get ready to transform your pasta nights into extraordinary culinary adventures.

Let's cook with our recipes!

TOFU ' CREAMY' PASTA SAUCE

Tofu ' Creamy' Pasta Sauce image

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

Ingredients

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)

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.

CREAMY VEGAN TOFU NOODLES

Creamy Vegan Tofu Noodles image

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

Ingredients

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

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.

Tips:

Use firm or extra-firm tofu: This type of tofu holds its shape better and won't crumble when cooked.
Press the tofu before cooking: This helps to remove excess water and results in a more flavorful sauce.
Marinate the tofu: Marinating the tofu in a mixture of olive oil, lemon juice, garlic, and herbs adds flavor and helps to keep it moist.
Cook the tofu over medium heat: This helps to prevent the tofu from sticking to the pan and burning.
Add the tofu to the sauce towards the end of cooking: This helps to prevent the tofu from overcooking and becoming tough.
Season the sauce to taste: Add salt, pepper, and other seasonings to taste until the sauce is flavorful and balanced.

Conclusion:

Tofu creamy pasta sauce is a delicious and versatile sauce that can be used with a variety of pasta shapes and vegetables. It's a great way to add more plant-based protein to your diet, and it's also a good source of calcium and iron. With a few simple tips, you can make a tofu creamy pasta sauce that is sure to please everyone at your table.