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Silken Tofu Pasta Sauce Recipe

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4.2 from 5 reviews

This Silken Tofu Pasta Sauce is a creamy, dairy-free sauce made with silken tofu, nutritional yeast, lemon, and a hint of garlic and vinegar. It offers a rich, tangy flavor perfect for tossing with pasta or drizzling over roasted vegetables for a wholesome, versatile meal that’s quick to prepare and packed with plant-based protein.

  • Total Time: 9 minutes
  • Yield: 6 servings

Ingredients

Silken Tofu Pasta Sauce

  • 16 ounces silken tofu (preferably refrigerated type)
  • 6 tablespoons nutritional yeast (use a non-fortified brand like Sari for best flavor)
  • ⅛ teaspoon lemon zest (optional)
  • 2 tablespoons lemon juice
  • 2 teaspoons vinegar (or 1½ teaspoons distilled white vinegar)
  • 1 medium clove garlic, peeled
  • 1 teaspoon fine sea salt
  • ⅛ teaspoon ground mustard (optional)
  • 1 piece (3-inch) roasted red pepper from a jar (optional)

Instructions

  1. Plan: Note that this recipe makes about 2¼ cups of sauce, appropriate for 8 ounces of dry pasta. For a full pound of pasta, consider doubling the sauce ingredients.
  2. Blend: Place all ingredients except the roasted red pepper, if using, into a full-size blender. Start blending on low speed and then increase to high, blending until the mixture is completely smooth. Stop occasionally to scrape down the blender sides with a spatula to ensure even blending.
  3. Season: Taste the sauce and adjust flavors by adding more lemon juice, garlic, salt, or nutritional yeast if desired. If using roasted red pepper, add a small piece to the blender and blend again to incorporate its flavor. Taste and add more roasted red pepper as preferred.
  4. Simmer: If not serving immediately, store the sauce in an airtight container in the refrigerator. To serve warm, pour the sauce into a saucepan, whisk continuously, and cook over medium-low heat for 3-4 minutes until the sauce is bubbly and heated through.
  5. Serve: Toss the warm sauce with your choice of cooked pasta. Alternatively, use it as a flavorful sauce over roasted vegetables, potatoes, or even fries for a delicious twist.

Notes

  • The recipe yields about 2¼ cups of sauce, enough for 8 ounces of dry pasta; double the batch for larger servings.
  • For best flavor, use non-fortified nutritional yeast like Sari.
  • The roasted red pepper adds a subtle sweet and smoky note but is optional.
  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • This sauce is excellent served warm or at room temperature.
  • Author: Maya
  • Prep Time: 5 minutes
  • Cook Time: 4 minutes
  • Category: Sauce
  • Method: Blending
  • Cuisine: Vegan/Plant-Based
  • Diet: Vegan

Find it online: https://recipeteach.com/silken-tofu-pasta-sauce-recipe/