Creamy Tomato Pasta With Tofu (Vegan, Gluten-free option)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy vegan tomato pasta with pan-fried tofu in a coconut-based sauce with fresh herbs. The sauce is rich and comforting despite being oil-free. Serve warm as a weeknight dinner or chill for a cold pasta salad.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 block extra firm tofu ((280g/10oz), cut into bite sized cubes)
- 2 tbsp tamari
- 2 tbsp rice vinegar
- 1 tsp garlic granules
- 1 can tinned tomatoes ((400ml))
- 1 cup coconut milk (either full fat or light)
- 2 cloves garlic
- 1/4 cup loosely packed fresh tarragon
- 1 tsp paprika
- 1 tsp onion granules
- 6 tbsp gluten-free nutritional yeast
- juice of 1 lemon
- generous amount black pepper
- 2.5 cups gluten-free penne pasta
- 1 small red onion
- 1 medium red bell pepper
- 2-3 tsp arrowroot powder
- 4 tbsp soy or coconut yoghurt (to serve (optional))
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 1322mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1868mg
- Calcium
- 528mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1322MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.