Name: Tofu Tomato Pasta Sauce
Prep time: 15 min
Cook time: 45 min
Ingredients: 3 Tbsp olive oil; 1 large onion (peeled and chopped); 2 sticks celery (chopped); 1 large carrot (diced); 1 red bell pepper (diced); 5 cloves garlic (peeled and crushed); 2 Tbsp tomato puree (paste); 2 bay leaves; three 400 g (14 oz) tins chopped tomatoes; 1 tsp dried oregano; 1 tsp sugar; 2 tsp balsamic vinegar; pinch chilli flakes ((optional)); salt and pepper; approx 350 g (12 oz) firm silken tofu (I use Mori-Nu); 4 Tbsp nutritional yeast ((more to taste))

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Tofu tomato pasta sauce - this easy vegan pasta sauce is creamy and delicious but low in fat, all thanks to the addition of silken tofu.

It is also a great way of sneaking some vegetables and protein into your pasta sauce! It freezes well so whip up a big batch for quick, make-ahead meals.

A saucepan of tofu tomato pasta sauce surrounded by bowls of ingredients.

This tofu tomato pasta sauce is a great healthy, easy recipe that is nice and creamy while also being low in fat, thanks to the addition of silken tofu.

It makes quite a big batch but it freezes well so is perfect for meal prep cooking. Freeze in individual portions and reheat as needed for a quick meal.

What Do I Need To Make Tofu Tomato Pasta Sauce?:

Silken tofu: I use firm silken tofu, not regular tofu, as it blends to a smooth cream. Regular tofu would probably work, but the sauce may not be as smooth and creamy.

I also like silken tofu as it is generally shelf-stable rather than refrigerated and I tend to always have a couple of packs in the cupboard. (I use Mori-Nu brand).

Tinned tomatoes: Three 400g tins. While generally for a basic tomato sauce you want to use good quality tinned tomatoes for the best flavour, we are adding quite a lot of other ingredients to this sauce so I don't think it really matters. Cheap is fine as far as I'm concerned.

Vegetables: I use a mix of onion, celery, carrot and red bell pepper.

Herbs and spices: Garlic, tomato puree, oregano, bay leaves and an optional pinch of chilli flakes add lots of flavour.

Sugar: Just a teaspoon, but it helps to balance the acidity of the tomatoes.

Olive oil: I think that a bit of olive oil is essential for a well-rounded flavoured sauce.

Balsamic vinegar: This adds a rich depth of flavour to the sauce.

Nutritional yeast: This is optional but recommended as it adds extra savoury flavour (and vitamins!).

A pan of tofu tomato sauce with a pile of pasta on top.

How To Make Tofu Tomato Pasta Sauce:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

Start by gently frying the vegetables in olive oil for 10-15 minutes until they are soft.

Add crushed garlic, tomato puree and bay leaves and cook for a couple of minutes more.

Step 1, a two image collage of frying the vegetables.

Add the tinned tomatoes, balsamic vinegar, oregano, sugar, a pinch of chilli flakes and some salt and pepper.

Rinse the tins out with a splash of water and add it to the pan.

Bring up to a simmer and cook (uncovered) for 30 minutes, giving it a stir every now and again.

Step 2, a two image collage of adding the tinned tomatoes and seasonings and simmering the sauce.

Remove the bay leaves and transfer the cooked sauce to a blender along with the silken tofu and nutritional yeast. Blend until very smooth.

If your blender isn't big enough you may need to do this in a couple of batches.

Step 3, a two image collage of adding the sauce, tofu and nutritional yeast to a blender, and the blended sauce.

Taste and add more salt and pepper as required.

A bowl of tofu tomato pasta surrounded by mini bowls of ingredients.

More Vegan Pasta Recipes:

Close up of a pan of tofu tomato pasta sauce.

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5 from 2 votes