Vegan recipe

Creamy Tofu and Asparagus Pasta

Prep 5 mins
Cook 15 mins
Serves 2

An indulgent, creamy twist on a summer pasta salad, this pasta dish used Cauldron Organic Tofu Block (cubed and in the sauce), fresh asparagus, a handful of herbs and soft pasta pieces. Quick to make and easy to enjoy!

Authentic Tofu Block Find out more


1 pack Cauldron Organic Tofu block, drained
200g pasta
100g asparagus
1 cup peas (fresh or thawed frozen ones)
1 tsp dijon mustard
1 tsp dried basil
1 tsp dried oregano
1 tsp dried sage
1/4 tsp garlic granules/powder
3/4 cup milk (almond)
Large pinch salt & pepper


  1. Firstly, drain and press the Cauldron Organic Tofu as per packet instructions
  2. Meanwhile, heat a large pot with salted water and bring it to a boil. Add in the pasta and boil for around 10-12 minutes
  3. Now, cut the Organic Tofu block in half, pull it apart into chunks and add to a frying pan with oil.
  4. Chop the asparagus in half and fry with the Organic Tofu for 7-8 minutes, or until the Tofu goes crispy
  5. With the leftover Tofu, add to a blender along with the peas, dijon mustard, basil, oregano, sage, garlic, milk and salt & pepper, and blend into a smooth sauce
  6. Pour the sauce into the pan with the Tofu and simmer for 1 to 2 minutes
  7. Finally, drain the pasta, add to the pan and mix together