Vegan recipe

Tofu and Pistachio Pasta Bowl

Serves 2

Everything you could want from a quick, comforting bowl of pasta – creamy, nutty and incredibly moreish.
This pasta bowl is filled with seasoned and marinated Cauldron Quick & Tasty Tofu to add an extra protein kick.

Quick And Tasty Tofu Block Find out more


1 pack of Cauldron Quick & Tasty Tofu, cubed
80g pistachio nuts, plus extra for garnish
4 garlic cloves, minced
1 finely chopped onion
2 tbsp capers, roughly chopped
1 tsp finely chopped parsley
1 lemon, zest and juice
200ml white wine
1 tbsp nutritional yeast or vegan hard cheese, grated
50ml plant-based Cream
400g pasta
Extra virgin olive oil


  1. Pat the Quick & Tasty Tofu Block dry and dry fry in a pre-heated pan until toasted on all sides, and then put to one side.
  2. Heat the olive oil until shimmering and add the onion, remaining garlic, capers and a generous pinch of salt. Cook over medium heat, stirring occasionally, until translucent.
  3. Add the wine and simmer until evaporated, about 5 minutes before adding the cream.
  4. In a pot of salted boiling water, cook the pasta as per instructions and add the pasta to the sauce so it brings some of the water with it along with the nutritional yeast. Fold in the tofu and season with salt.
  5. Transfer to a platter and garnish with chopped pistachios