Scissor Cut Tofu Pasta With Creamy Gochujang Sauce (Vegan)
Scissor cut tofu pasta - these vegan pasta noodles are so easy to make with just two ingredients - silken tofu and flour. Served with an easy, creamy, spicy gochujang sauce for a quick, healthy, high protein meal that is delicious and satisfying.
Servings 2 people
Equipment
- kitchen scissors/shears
Ingredients
Noodles:
- 349 g (12 oz) packet firm silken tofu
- 250 g (2 cups) plain (all-purpose) flour
Creamy Gochujang Sauce:
- 1 Tablespoon olive oil or vegan butter
- 1 medium red onion thinly sliced
- 4 cloves garlic peeled and crushed
- 1-2 Tablespoons gochujang paste depending on how spicy you want it
- 1 Tablespoon tomato puree/paste
- 2 heaped Tablespoons nutritional yeast
- the tofu leftover from making the noodles
- ½ Tablespoon soy sauce if needed
- salt and pepper
Instructions
Noodles:
- Tip the block of silken tofu into a blender and blend until smooth.
- Place the plain flour in a bowl and add 180g (¾ cup) of the blended tofu and a pinch of salt. Mix to form a shaggy dough then use your hands to bring it together into a ball. It should be quite stiff. If it is too dry add a little more tofu and if it is too sticky add a bit more flour.
- Knead the dough on an unfloured surface for 5 minutes until it is very smooth with a stiff texture and is no longer sticky. Cover the dough and leave to rest for 15-20 minutes. Meanwhile bring a large pan of salted water to the boil.
- Use a pair of kitchen scissors to snip off bitesized pieces of the dough, either directly into the boiling water or onto a lightly floured tray. Turn the dough as you cut it and every now and again use your hands to reshape it into a smooth ball. If you cut the dough onto a tray, tip all of the pieces into the boiling water and stir briefly to break them apart.
- Once you have cut all of the dough into the water, continue to cook the noodles for 5-10 minutes until they are al-dente. They should float to the surface when they are cooked.
- Drain well reserving the cooking water. Rinse the noodles with cold water to stop them from sticking together.
Creamy Gochujang Sauce:
- Heat the oil in a large pan and add the sliced red onion. Cook for about 5-10 minutes until softened then add the garlic, gochujang paste and tomato puree, cook for another minute.
- Add the nutritional yeast, the rest of the blended tofu, 120ml (½ cup) of the resrved pasta water and some salt and pepper to taste. If you feel that it needs more flavour, add ½ Tablespoon of soy sauce.
- Stir in the cooked noodles and serve right away.
Notes
- See post above for tips, details and step-by-step photos.
- You may need to adjust the cooking time depending on what size you cut the noodles, they should take 5-10 minutes and will float to the surface when cooked. You want them to have a firmish, 'al-dente' texture in the middle, don't leave them to cook too long or they may become too soft.
- For an even more flavourful sauce mix some low sodium stock powder into the 120ml of pasta water before you add it to the sauce.