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Creamy Tofu Pasta

A hearty protein delight with a good source of calcium, magnesium, trace minerals and B vitamins for energy.  



280 grams firm tofu cut into small bite sized blocks
100 grams dry penne pasta
300 ml passata
1 small red onion blended and press the juice out (do not use the pulp)
2 teaspoons garlic powder
1 lemon juiced
2 tablespoons soy sauce
1 cup milk of your choice
1/4 cup water
1 teaspoon smoky paprika
6 tablespoons nutritional yeast
1 red capsicum diced
1 tablespoon flour of your choice
100 grams yoghurt of your choice (to serve)
1 tablespoon powdered oregano
50 grams corn kernels
3 grinds of black pepper

Creamy Tofu Pasta Directions

Place the tofu in a bowl and marinate in thoroughly mixed, lemon juice, paprika and soy mixture for at least 30 minutes for a full flavour.

Place milk, garlic, black pepper, oregano, nutritional yeast and tomatoes into a blender and process.

Cook pasta until al dente, in the meantime cook the tofu in olive oil until it is golden on each side, set aside.

In a heavy pan cook the onion and red pepper in water for 3-5 minutes until tender, then add the tomato mix into the pan, gently stir in the flour and simmer until the sauce thickens.

Mix the tofu, pasta and sauce together and top with the yoghurt.

Nutrition facts

vegetarian Vegan lactose free

Per Serving

Fibers (g): 2g