Secret to the best Silken Tofu Pasta Sauce: 3 tricks
Craving creamy pasta? This vegan Silken Tofu Pasta Sauce is a healthy, dairy-free dream. Try this easy, high-protein recipe tonight.
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion finely chopped
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 28 oz can of crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp red pepper flakes optional, adjust to taste
- 1 tsp salt more to taste
- 0.5 tsp black pepper freshly ground
- 12 oz package silken or soft tofu drained. This is Trick #1 for ultimate creaminess.
- 0.25 cup nutritional yeast This is Trick #2 for a cheesy, umami flavor.
- 1 tbsp lemon juice freshly squeezed. This is Trick #3 to brighten all the flavors.
- 12 oz pasta of choice for serving
- Fresh basil for garnish
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.
- Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant. Stir in the tomato paste and cook for 2 minutes, stirring constantly, to deepen the flavor.
- Pour in the crushed tomatoes, dried oregano, dried basil, salt, and pepper. Stir everything together, bring to a simmer, then reduce the heat to low. Cover and let the sauce simmer for at least 20 minutes to allow the flavors to meld.
- While the sauce simmers, cook your pasta according to package directions. Before draining, reserve about 1 cup of the starchy pasta water.
- Carefully transfer the simmered tomato sauce to a high-speed blender. Add the drained silken tofu (Trick #1), nutritional yeast (Trick #2), and fresh lemon juice (Trick #3).
- Blend on high for 1-2 minutes, or until the sauce is completely smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water and blend again until you reach your desired consistency.
- Pour the creamy sauce back into the skillet and warm through over low heat. Taste and adjust seasoning with more salt or pepper if needed.
- Toss the sauce with your cooked pasta until well-coated. Serve immediately, garnished with fresh basil.
Notes
Storage: Store leftover sauce in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months.
Blender Tip: A high-speed blender is highly recommended to get the silkiest, smoothest texture. If you don't have one, an immersion blender can work, but the result might be slightly less smooth.
Variations: Feel free to add sautéed mushrooms, wilted spinach, or roasted red peppers to the sauce for extra veggies and flavor.
