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.
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!).
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.
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.
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.
Taste and add more salt and pepper as required.
More Vegan Pasta Recipes:
- Creamy vegan mushroom pasta with truffle oil
- Sun dried tomato puy lentil pasta
- Vegan spinach and ricotta stuffed pasta shells
- Vegan pasta bake
- Vegan cauliflower alfredo pasta
- Vegan pumpkin mac and cheese
- Creamy roasted red pepper tomato pasta
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Tofu Tomato Pasta Sauce
- 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)
- Heat the olive oil in a large pan, add the onion, celery, carrot and red pepper and cook gently for 10-15 minutes until the vegetables are soft.
- Add the crushed garlic, tomato puree and bay leaves and cook for a couple of minutes more, stirring often.
- Add the tinned tomatoes, oregano, sugar, balsamic vinegar, a pinch of chilli flakes and some salt and pepper.
- Rinse the tomato 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.
- 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.
- Taste and add more salt/pepper/nutritional yeast/chilli as required.
- Leftover sauce will keep in the fridge for around 4-5 days.
- The sauce freezes well. I like to freeze it in individual portions and then reheat in a pan or the microwave as needed.