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Tomato Tofu Pasta Recipe (with Italian Herb Crusted Tofu)

Prep Time: 12 minutes
Cook Time: 18 minutes
Servings: 4 servings
Author: Tracy Halasz

Equipment

Ingredients

Tofu

  • 1 block tofu, extra firm
  • 2 tablespoon soy sauce
  • 1 - 1 ½ tablespoons Sambal Oelek chili sauce
  • ¾ teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ¼ teaspoon sweet paprika
  • ½ teaspoon coarse black pepper
  • 1-2 teaspoons olive oil (optional)
  • 2 tablespoons nutritional yeast
  • 1-2 tablespoons cornstarch

Pasta Sauce

  • 1 cup onions, chunks
  • 3-4 cloves garlic, peeled
  • 1 large carrot, big chunks
  • 1 large celery stalk, big chunks
  • 1 teaspoon fennel seeds
  • 2 teaspoons dried oregano (more to taste)
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon hot pepper flakes
  • 2 ½ cups crushed tomatoes
  • salt and pepper to taste
  • 8-10 leaves basil, sliced into ribbons
  • ¼ cup vegan parmesan cheese

Pasta

  • 4 servings penne

Instructions

To Start

  • Gather all ingredients and equipment together. Preheat oven to 400º F.
    Prepare a baking sheet with parchment or a silicone mat. Drizzle with 1 tablespoon of olive oil. Use a non-stick baking sheet if skipping the drizzle of oil.
    Put a large pot of salted water on to boil for the pasta.

Preparing the Tofu

  • Wrap the tofu block in paper towels and gently squeeze to remove excess water. Extra firm tofu does not need to be pressed for this recipe. * If using firm tofu - see recipe notes below for how to press tofu.
  • Break or cut the tofu into ~1 - 1 ½" chunks/cubes. Place them in a large mixing bowl - toss with spices and liquid (except nutritional yeast and cornstarch) to evenly coat. Then sprinkle the nutritional yeast over top and toss to coat the tofu pieces.
  • Next sprinkle with 1 tablespoon of cornstarch. Shake the bowl until the tofu chunks are coated and sticky. Add the other tablespoon of cornstarch only if the tofu coating isn't sticking (see photo).

Baking the Tofu

  • Arrange the tofu in a single layer on the prepared baking sheet and bake for 12 minutes @ 400º F. Flip the tofu pieces after 12 minutes and return to the oven for an additional 6-7 minutes until the tofu crust is cooked and crisping up.
  • Air Fryer Option: see recipe notes below for cooking tofu in the air fryer.

Cooking the Pasta

  • Add the pasta to boiling salted water and cook until al dente per package instructions (~12 minutes). Save 1-2 cups of starchy pasta water before draining.

Making the Pasta Sauce

  • Wash and peel* the veggies and cut into large chunks. Add the veggies and fennel to the food processor bowl and blitz until a fine dice.
  • Heat a large skillet with 1 - 2 tablespoons olive oil over medium heat. Spoon the veggie mixture into the hot skillet, stirring as needed until the veggies are soft, fragrant and translucent - approximately 7-10 minutes. Deglaze with a splash of water, white wine or veggie broth as needed.
  • Add the oregano, balsamic vinegar and hot pepper flakes stirring to incorporate. Add the tomatoes and a splash of starchy cooking water to loosen the sauce as needed.
  • Taste the sauce, season with salt and pepper. Stir in ¼ teaspoon baking soda if the sauce is too acidic.
  • Once you've drained the pasta (don't forget to reserve ~1 cup of cooking water), pour the pasta into the pan of sauce and stir to incorporate. Add enough starchy water to get a silky creamy sauce (splash or two at a time). Taste and adjust seasonings as needed.
  • Top with grated parmesan cheese, basil ribbons, red pepper flakes, and the Italian herb crusted tofu.

Notes

All the components of this recipe will be ready at the same time following this order: gather all ingredients and equipment:
  1. start the pasta water, preheat oven
  2. prepare the tofu and put in oven to bake
  3. make the pasta sauce
  4. toss together and enjoy
Flavor Boost Option: for an extra boost of flavor, add 1 teaspoon veggie bouillon to the reserved pasta water.
Pressing Tofu: If using firm tofu, it will benefit from being pressed for 20-30 minutes. Wrap the tofu in a few sheets of paper towel and stack a few heavy cookbooks on top. (see this how to cook tofu guide for more details).
Air Frying Tofu: When it's too hot to turn the oven on, cook the tofu in the air fryer! Spray a basket air fryer with oil (or rub with a thin layer of oil). Preheat the air fryer to 370º F for 5 minutes. Arrange the Italian spiced tofu in a single layer with space between and cook for 6 minutes. Shake the basket so the tofu gets crispy on all sides (for crispier tofu, give another light spray of oil). Continue to bake for another ~2 minutes until crispy but tender.
Creamy pasta sauce option: For a creamier version, stir in ¼ cup of cashew cream or plant-based milk.
For a cream-free, creamy version: Remove and blend one cup of the sauce until smooth then stir it back into the pot of sauce.
Storage and Reheating: Store the leftover tofu and pasta in the fridge in airtight containers for 4 days. Reheat in a microwave or on the stove in a saucepan.