Vegan recipe

Creamy Tofu and Tomato Pasta

Prep 10 mins
Cook 20 mins
Serves 4

The creamiest tofu pasta you’ll ever see… and taste! This delicious recipe is created with an entire block of Cauldron Authentic Tofu that’s divided and blended into the creamy pasta sauce,
crumbled and fried for a delicious crispy topping.

Authentic Tofu Block Find out more


1 pack Cauldron Authentic Tofu (400g)
1 tbsp olive oil
2 tbsp dark soy sauce
1 tbsp olive oil
2 shallots, finely sliced
A pinch of salt
1 tsp crushed garlic
1 tsp brown sugar
2 tbsp tomato puree
1 tin chopped tomatoes (400g)
250g spaghetti
½ – 1 tsp chilli flakes
1 tbsp tahini
Salt and black pepper to taste
Vegan parmesan or nutritional yeast & fresh basil to serve (optional)


  1. Drain the pack of tofu and cut the tofu in half. Heat olive in a non-stick pan and crumble half of the tofu
    in small chunks into the pan. Stir regularly whilst pan-frying the tofu for 10-12 minutes or until the tofu bits are lightly crispy.
  2. Deglaze the pan with soya sauce, and once it’s cooked off, remove the pan from the heat and set aside.
  3. In a second large pan, heat the remaining oil and add the sliced shallots.
  4. Sprinkle with salt and cook for 4-5 minutes or until the shallots have softened. Stir in the crushed garlic and sprinkle with brown
  5. Cook for 2 more minutes, then add the tomato puree and chopped tomatoes. Simmer for 5
    minutes, then remove the pan from the heat. In the meantime, prepare your spaghetti according to the packaging instructions.
  6. Place the second half of the tofu into a high-speed blender alongside the tomato sauce.
  7. Add 200 ml of pasta water. Blend on high speed until smooth and creamy, then return the sauce to the pan and heat through.
  8. Stir through the tahini sauce and chilli flakes and season to taste with salt and pepper, then add the
    drained pasta and stir to evenly coat in all the sauciness.
  9. Serve with fresh basil and vegan parmesan, and enjoy!