Vegan White Sauce Pasta with Baked Tofu

This vegan white sauce pasta with baked tofu is garlicky, creamy and healthy. The marinated baked tofu adds more flavour to the dish and goes really well with the white sauce. It’s very easy to make and you only need simple ingredients that you might already have in your kitchen.

I have made the garlicky white sauce pasta so many times but I always added tofu without baking and it was still yummy☺ When I tried not to add the tofu in the white sauce but baked and serve on top of the pasta to make it look different, I was amazed.  It looked more appetising, moreover it tasted even more delicious! Here are ingredients that you need for this recipe.

• pasta
• tofu
• soy sauce
• onion
• any other vegetables you would like to add
• garlic puree
• tahini
• soy milk
• dry mixed herbs
• lemon juice
• salt and black pepper
• corn starch

As long as you put the onion, you can add any vegetables. I added broccoli, mushrooms and sweetcorn as they go really well with this dish. I added tahini for an extra creaminess and flavour but you could omit this if you want to.

Making process is so easy. You marinate the tofu in soy sauce, bake it for 30 minutes. While the tofu is baking, cook the pasta and make the white sauce. Please check the full instructions if you are trying this recipe. Enjoy cooking!

Vegan White Sauce Pasta with Baked Tofu

Easy vegan white sauce pasta with marinated, baked tofu!

5 from 2 votes

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Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Course Main Course

Servings 4 servings

Ingredients

  

• 350-400 g pasta I used spaghetti
• 400 g firm tofu cut into about 4cm x 4cm square slices in1.5cm thickness
• 2 tbsp soy sauce
• 2 small onions chopped
• 6 medium mushrooms sliced
• 1/2 medium broccoli chopped
• 1 handful frozen sweetcorn
• 2 tbsp garlic puree put less if you prefer
• 1 tbsp tahini
• 400 ml soy milk
• 1/4 tsp dry mixed herbs
• 1 tbsp lemon juice
• salt and back pepper to taste
• corn starch solution 1 tbsp corn starch + 1 tbsp water mixed together

Instructions

 

• In a bowl, place the sliced tofu and pour over the soy sauce. Gently coat the tofu with the soy sauce with your hand. Let it sit for at least 30 minutes to marinate.
• Pre heat the oven to 200°C (gas mark 6). Line a baking tray with baking paper and grease with a little amount of oil.
• Take the tofu out of the soy sauce and place on the baking tray without overlapping. Bake for 25-30 minutes until slightly golden. Don't forget to flip over halfway through the cooking.
• While the tofu is baking, cook your pasta and heat some oil in a wok. Cook the onions and mushrooms until soft and slightly caramelised. Add in the broccoli and frozen sweetcorn and continue cooking for a few minutes.
• Mix in the garlic puree and tahini and keep cooking for a minute. Pour in the soy milk and add the dry herbs and bring the heat to the point where it nearly starts boiling.
• Turn the heat down to the lowest and add in the lemon juice, salt and black pepper, let it simmer for 10 minutes.
• Pour in the corn starch solution and keep stirring until it starts thickening. Turn off the heat.
• Now you have the white sauce with veggies, baked tofu and pasta ready. Put a portion of pasta on a plate, then some white sauce with veggies, some slices of the baked tofu and drizzle with some more white sauce on top. Repeat the step for 3 more plates.

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