VEGETARIAN SPAGHETTI SAUCE
Provided by Andi Gleeson
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil dutch oven over medium-high heat. Add onion, and stir to coat with oil. Crumble tofu into very small pieces over the onion. Stir and cook 10-15 minutes until the onion is very tender. A black crust will form on the bottom of the pan as the tofu cooks. This is a good thing! It will add flavor to the finished sauce.
- Stir in mushrooms, garlic, salt, Italian herbs, and red pepper flakes. Cook another 1-2 minutes.
- Reduce heat to medium. stir in diced and crushed tomatoes. Bring to a low boil, stirring often. Cover pot not quite tightly to allow some steam to escape. (You want the liquid to burn off a bit to thicken up the sauce.) Reduce heat to low, and simmer for at least two hours, stirring occasionally. Adjust salt to taste, and serve over your favorite pasta.
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
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.
PASTA WITH MOCK CREAMY TOMATO SAUCE
Pureed tofu is the secret of this delicious, creamy, tomato sauce. Rotelle works well with this recipe, but you can substitute any other pasta.
Provided by Sheila Martin
Categories Main Dish Recipes Pasta
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- In a large pot with boiling salted water, cook pasta until al dente. Drain well.
- Meanwhile, in a blender or food processor puree roasted red and yellow peppers, tofu, tomato paste, vegetable broth, balsamic vinegar, and Italian seasoning. Set aside.
- Coat a medium saute pan with cooking spray. Cook onion, garlic, and asparagus over medium heat until tender, about 5 minutes. Add water if necessary to prevent sticking. Stir in mushrooms; cook 3 to 5 minutes, or until mushrooms are tender and soft. Stir in tofu sauce, tomatoes, black pepper. Add hot chili paste, if desired. Reduce heat to low, and heat through.
- Toss pasta with sauce, and serve with Parmesan cheese.
Nutrition Facts : Calories 549.8 calories, Carbohydrate 102.4 g, Cholesterol 2.2 mg, Fat 5.1 g, Fiber 8.3 g, Protein 26.3 g, SaturatedFat 1.3 g, Sodium 1056.3 mg, Sugar 15.5 g
VEGAN EASY CRISPY TOFU PASTA IN A TOMATO SAUCE
This is an easy to follow recipe for delicious Crispy Tofu pasta in a Tomato Sauce. As with all my recipes on this site, it's completely Vegan. Oh, and this recipe is also gluten-free. It's become one of the go-to quick meals in our house and I love it every time.
Provided by WallyJay
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- First, heat a pot of boiling water and prep your ingredients. Dice the onion and chop the tomatoes in half.
- Add your pasta to a pot of boiling water and simmer until cooked. 10-15 minutes.
- Meanwhile, pat your tofu dry. Cut into small cubes and fry with 1 tbsp Olive oil for 5 minutes.
- Add paprika, cornflour, salt & pepper to the tofu and cook until crispy. Around 10 minutes.
- While the tofu and pasta are cooking you can make your sauce. Start by frying off your onion with 1tbsp Olive Oil until softened.
- Add the tomatoes and cook for 2 minutes.
- Then, add your passata, ketchup, dried oregano and basil as well as some salt and pepper to taste. Simmer until your pasta and tofu are ready.
- When the pasta is cooked. Drain and rinse. Add the sauce into the pasta and mix well.
- To serve, add the pasta to plates, top with the crispy tofu and garnish accordingly.
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
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
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
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.
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
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
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