Tofu Pasta Sauce

4.95 from 18 votes

This High-Protein Tofu Pasta Sauce recipe is quick, delicious, vegan, and budget-friendly. A dinner the whole family will love. Kid approved.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: people

Calories: 280kcal

14 ounces firm tofu
¼ cup plus 2 tablespoons extra-virgin olive oil or low-sodium vegetable broth, or water
2 garlic cloves
¼ cup nutritional yeast
2 tablespoons mellow miso (white miso)
6 sun-dried tomatoes rehydrated or preserved in olive oil
Fresh lemon juice to taste
Crushed red pepper to taste

Pasta: Cook the pasta according to packet directions until al dente. Reserve two cups of the pasta cooking water.
Sauce: Place the tofu, olive oil or vegetable broth, garlic, nutritional yeast, and miso in a food processor. Process until smooth, scraping the sides of the container with a spatula as needed.
Cook: Transfer the sauce to a large sauté pan. Add one cup of the reserved pasta cooking water and whisk to combine. Cook over low heat, stirring frequently. When the sauce is warm, mix in the pasta, and sun-dried tomatoes. Cook over low heat until warmed through, adding more pasta cooking water as needed.
Season: Add fresh lemon juice, and crushed red pepper.

Nutrition facts calculated using low-sodium vegetable and dried lentil pasta.

Use firm tofu for a creamy, high-protein base—no need to press it; just drain and blend.

Use rehydrated sun-dried tomatoes for an oil-free option, or oil-packed for extra richness.

Broth or olive oil helps blend everything smoothly—use broth for lighter, oil-free results.

Save some pasta water before draining—it’s starchy and perfect for thinning out the sauce while helping it cling better to the pasta.

To reheat the sauce, add water until the desired consistency.

Use legume or lentil pasta to add extra protein and fiber—perfect for a filling, balanced meal.