Why this recipe works…
Marry me tofu pasta is a simple, satisfying, and protein-packed meal that comes together in just 30 minutes!
We use our well-tested quick and easy fried tofu for protein; you can also use baked tofu or air-fried tofu if you don’t want to cook it in a skillet.
But what truly sets this tofu pasta apart is the rich, creamy, Tuscan-inspired “Marry Me” sauce; an irresistible blend of flavors that makes anything you drizzle it on absolutely delicious 🤤.
Louise and I are obsessed with it and we might need an intervention soon 😅 .
We use the same sauce for our marry me butter beans, and marry me chickpeas and we just can’t get enough. It’s too good!
The recipe is vegetarian, the ingredients are simple, and easy to veganize.
Honestly, this is one of our favorite ways of eating tofu and we think it’ll become one of your favorite meatless dinners too 💚.
Leftovers keep well so you can even pack it in your lunch box the next day.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Pasta: We use fusilli, but any shape works. Try rigatoni, maccheroni, conchiglie, or penne.
- Tofu: Best if firm or extra firm as you’ll want some chew.
- Tofu flavoring: We use cornstarch, garlic powder, smoked paprika, and salt. Substitute sweet paprika for smoked.
- Olive oil: Substitute another vegetable oil, butter, or non-dairy butter.
- Garlic and Tomato paste: To add umami to the sauce.
- Heavy cream: You can substitute non-dairy cream for heavy cream. You can also use blended cashews. Soak 1/2 cup cashews in hot water for 30 minutes, then drain and blend with 1 cup cold water until smooth.
- Parmesan: You can use Italian Parmigiano Reggiano or substitute a non-dairy cheese to make the recipe vegan.
- Sun-dried tomatoes: It’s essential to get sun-dried tomatoes in oil as they are ready to use, tender, and packed with flavor.
How to make tofu pasta
Step 1: Fry the tofu.
Break the tofu into bite-sized pieces and place it in a bowl. Toss it with cornstarch, garlic powder, paprika, and salt until coated.
Heat olive oil in a skillet, cook the tofu in a single layer over medium-high heat for 10-12 minutes, turning every 3 minutes until golden brown, adding more oil if needed.
Step 2: Make the marry me sauce.
Heat the olive oil in a large skillet, add grated garlic, red pepper flakes and tomato paste. Sauté for 2 minute.
Pour in vegetable broth, heavy cream, dried oregano, salt, black pepper and spinach and simmer for 10 minutes.
Turn the heat off, add chopped sun-dried tomatoes, grated parmesan cheese, and basil leaves and stir until creamy.
Step 3: Add pasta and tofu chunks.
While the sauce simmers, cook the pasta “al dente” in plenty of salted boiling water.
Reserve some pasta water before draining, then add the pasta and the tofu chunks to the sauce.
Finish cooking for a minute while tossing until all is creamy, adding some reserved pasta water if necessary. Enjoy with a grating of lemon zest and more parmesan to taste.
Tips
- 🔥 Turn off the heat before adding Parmesan: Let the sauce cool for a few seconds before stirring in the Parmesan. This prevents the cheese from clumping into an indestructible lumpy mass.
- 🇮🇹 Cook pasta al dente: Slightly undercook the pasta in salted boiling water so it retains a firm bite and doesn’t turn mushy when tossed in the sauce.
- 🧂 Season tofu well before pan-frying: Tofu can be bland on its own, so be generous with seasoning before frying. This ensures every bite of your pasta is packed with flavor.
- 🍋 Don’t skip the lemon zest: A little zest goes a long way! It enhances the Tuscan flavors of the sauce and adds a fresh contrast.
- 🍅 Use oil-packed sun-dried tomatoes: They’re more flavorful, tender, and ready to use. Just drain the excess oil before adding them to the sauce.
Common Questions
Can I bake the tofu instead of frying it?
Yes! Preheat the oven to 400°F (200°C). Drain and pat dry 16 oz firm tofu, then break it into bite-sized chunks. In a bowl, toss the tofu with 2 tbsp olive oil, 3 tbsp soy sauce, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, 2 twists black pepper, and 3 tbsp cornstarch until coated. Arrange on a baking tray and bake at 400°F or 200°C for 30 minutes.
Should I press the tofu?
We recommend not pressing the tofu for this recipe. Either way, be sure to use firm or super firm tofu for best texture.
Is pasta good with tofu?
How do I store tofu pasta?
More Easy Pasta Recipes
Tofu pasta
Our tofu pasta in creamy sun-dried tomato marry me sauce is an easy high-protein recipe bursting with Tuscan flavors and ready in less than 30 minutes.
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Servings: –+ people
Course: Main, pasta
Cuisine: American Italian
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