Ingredients
For the Crisp Tofu
- 16 oz super firm tofu (drained)
- 1 ½ tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika
- 2 tsp nutritional yeast
- ¾ tsp table salt (plus more to taste)
- 1 tbsp extra virgin olive oil
For the Pasta and Sauce
- 8 oz dry linguine
- 1 tbsp extra virgin olive oil
- ½ large diced red onion (or 2 shallots)
- 4 cloves garlic (minced)
- ⅛ tsp red pepper flakes (plus more to taste)
- 2 ½ tbsp tomato paste
- 2 tsp Better Than Bouillon Vegetable Base
- ½ – ¾ cup reserved pasta water
- 1 oz grated vegan parmesan cheese (like Violife – optional)
- ½-1 tbsp fresh lemon juice (about 1/2 lemon)
- 2 tbsp fresh chopped parsley
Instructions
- Cook the tofu: Drain the tofu and cut into ½-inch cubes. Toss the cubes with garlic powder, onion powder, paprika, nutritional yeast, salt, and olive oil until evenly coated. Transfer the seasoned tofu to the air fryer basket, spreading them out in a single layer. Air fry at 400°F for 16-18 minutes, shaking the basket halfway through to ensure even crisping, until the tofu pieces are golden and crisp on the outside.
- Cook the linguine: While the tofu cooks, bring a large pot of well-salted water to a boil. Add the linguine and cook according to the package instructions until al dente, typically about 8-10 minutes. Reserve ¾ cup of the pasta cooking water before draining the pasta thoroughly.
- Sauté the aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion with a pinch of salt and cook for 2-3 minutes until the onion is softened and slightly translucent. Add the minced garlic and cook for an additional 1 minute until fragrant, stirring frequently to prevent burning.
- Make the sauce: Stir in the red pepper flakes and tomato paste into the sautéed onions and garlic. Cook for 1-2 minutes, stirring frequently, until the tomato paste darkens slightly and intensifies in flavor. Add the Better Than Bouillon Vegetable Base and ½ cup of the reserved pasta water, stirring until the sauce is smooth and well combined.
- Toss the pasta: Add the drained linguine to the skillet with the tomato sauce. Incorporate the vegan parmesan, fresh lemon juice, and chopped parsley. Toss everything together gently to coat the pasta evenly in the sauce. Add additional reserved pasta water as needed to loosen the sauce to your desired consistency.
- Serve: Divide the linguine between serving bowls and top each with the crispy paprika tofu. Adjust seasoning by adding more salt, lemon juice, or red pepper flakes to taste. Serve immediately and enjoy the vibrant flavors and textures.
Notes
- For extra flavor, marinate the tofu cubes for 15 minutes before air frying.
- Adjust red pepper flakes to control the heat level.
- Use gluten-free linguine to make this recipe gluten-free.
- Vegan parmesan is optional but adds a creamy, cheesy note.
- Reserve pasta water is key for creating a silky sauce that clings to the noodles.
- Use fresh lemon juice for the best bright citrus flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Italian-inspired
- Diet: Vegan
