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Vegan Marry Me "Chicken" Pasta with Crispy Tofu

Creamy dairy-free sun-dried tomato pasta with golden crispy tofu — a comforting and flavorful plant-based dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-inspired, Vegan
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Crispy Tofu
  • 14 oz extra-firm tofu pressed and cubed
  • 2 tbsp olive oil
  • 1 tbsp cornstarch
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Sauce & Pasta
  • 12 oz pasta
  • 4 cloves garlic minced
  • 0.5 cup sun-dried tomatoes chopped
  • 1 cup coconut milk full-fat
  • 0.75 cup vegetable broth
  • 3 tbsp nutritional yeast
  • 1 tsp Italian seasoning

Equipment

  • Large skillet
  • Large pot
  • Knife
  • Cutting board

Method
 

  1. Press and cube tofu. Toss with oil, cornstarch, and seasonings.
  2. Pan-fry tofu until golden and crispy. Set aside.
  3. Cook pasta until al dente. Reserve pasta water.
  4. Sauté garlic, add sun-dried tomatoes, coconut milk, broth, and seasonings.
  5. Simmer sauce until thickened.
  6. Add pasta and reserved water to sauce. Toss to coat.
  7. Fold in crispy tofu and garnish with basil before serving.

Notes

For extra creaminess, blend the sauce before adding pasta. Adjust spice level with red pepper flakes.