Vegan Pasta with Creamy (Tofu) Tomato Sauce

(from 2 reviews)
Vegan Pasta with Tofu Sauce

Vegan and creamy? Sounds like an oxymoron right? The secret to the creaminess is “silken tofu”. It’s pureed and mixed with regular pasta sauce and is topped over the pasta and steamed vegetables. This recipe is from the book Vegetarian Times Fast and Easy. I had copied it a long time back. As soon as I came to know about Vaishali’s It’s a Vegan World – Italian event, this dish came to my mind.

Those who have not tasted tofu before or having doubts about how it would taste in a sauce, you can take my word on this one. I’m very sure that you will love this sauce and pasta dish. The sauce tastes nothing like tofu. You will not get any weird smell or funny after taste. Even my son who generally eats plain cooked pasta, did not mind the sauce this time. Now he has two favorite pasta sauces, the beet sauce and this one. For the beet sauce I had used ricotta cheese to get the creaminess, but this one tasted as good as the beet sauce. We also did not miss the white pasta. I think the sauce even made the whole wheat penne to taste better.

Unused portion of tofu has to be stored in an air tight container in the refrigerator and should be used within 2-3 days. Don’t know what to do with the balance tofu? Check out here for other silken tofu recipes.

Vegan Pasta with Creamy Tomato Sauce Recipe

Prep TimeCook TimeMakes
10 Mins20 Mins3 Servings
Vegan Pasta with Creamy (Tofu) Tomato Sauce
3.5 from 2 reviews
Delicious vegan pasta dish with creamy tomato sauce using silken tofu.
  • 2 cups Uncooked Whole Wheat Penne
  • 4 cups Broccoli
  • 1/2 cup Silken Tofu
  • 1 and 1/2 cup Pasta Sauce (I used Preggos Heart Smart Italian Sauce)
  • As Per Taste Salt
  • To Taste Ground pepper
  1. Cook pasta as per package directions. Drain pasta, reserving 1/2-3/4 cup cooking water.
  2. Steam broccoli until tender, about 6-7 minutes.
  3. Puree the tofu in a food processor or blender, until smooth.
  4. In a medium saucepan combine tofu, pasta sauce and enough reserved pasta water to create a creamy sauce. Cook sauce over medium heat, stirring occasionally, until heated through. Do not boil.
  5. Season to taste with salt and pepper.
  6. Transfer pasta to serving bowl; add broccoli, and toss to mix.
  7. Top with sauce, and serve.
My Notes:
  1. I did not measure the servings exactly, but I’m sure it is enough to feed at least 3 adults.
  2. The original recipe had 1/2 cup chopped black olives. If you want to use it, you should add it to the sauce while it’s heating.
  3. If you are able to find reduced-fat firm silken tofu use it, because that was mentioned in the original recipe. I didn’t get it, so I have used Mori Nu’s regular silken tofu.
  4. My son loves broccoli, so there was almost nothing left for the pasta when we sat down to eat. I had a pack of frozen Italian vegetables (broccoli, carrots and cauliflower). So I steamed it and tossed it with the pasta. That was good too.
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  1. […] who never ceases to amaze me with her creativity, comes up with three gems: the jewel-hued Pasta with Creamy Tomato Sauce, Pizza Pepporanata and Spaghetti with Kidney Bean […]

  2. Outstanding recipe. Make sure the tofu is really smooth first. I had to redo. I found the tofu at Krogers. The author is correct. You need more broccoli than you think.

  3. Hello Madam

    I am your fan for a long time. I tried the pasta with pesto
    sauce and tofu..Italian vegetables.oh delicious.. thank you so much.

  4. i wanna try this recipe but its hard to find tofu in delhi here .. is there any substitute for it? in fact in a lot of recipes i see tofu .. is there any substitute ?

    • I think Tofu is pretty easily available these days. You may have to try some specialty or big chain of grocery stores. For this recipe you may use cream instead of tofu.


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