This tofu pasta with tomato sauce is ready in under 30 minutes, absolutely packed with protein and good nutrients, and tastes insanely delicious. A fun and unique way to cook with tofu, this recipe is vegan, can easily be made gluten-free, and makes for a perfect quick weeknight dinner made from pantry staples.

white saucepan containing tofu pasta topped with red pepper flakes and fresh basil

I love coming up with protein-packed weeknight dinners that can be made in half an hour or less. As a busy single mum, it’s dinners like this tofu pasta that quickly become an absolute staple – especially because this recipe is made from pantry basics that most of us already have in our cupboards, and can so easily be adjusted based on what you have in the fridge/pantry.

This recipe uses crumbled tofu, which we crumble from a block of firm or extra-firm tofu to create a “mince-meat” type of texture – resembling a dish similar to a ragu or bolognese. Another tofu recipe I’ve been loving lately are these buffalo tofu wraps.

It’s a fun way to use tofu, too, because the tofu absorbs all the delicious flavors of the seasonings we use and the rich, savory tomato sauce. If you or someone you’re cooking for is not quite sold on tofu, try this tofu pasta on them first – I’m convinced they’ll be converted!

More pasta goodness? I am a self-confessed pasta addict – so check out my huge library of pasta recipes! From this hearty lentil bolognese (with over 100 5* reviews!) to this creamy butternut squash pasta sauce, there’s something for everyone. Cheese-lovers, take a look at this baked orzo with meatballs skillet!

What You’ll Need

Scroll down to the recipe card at the bottom of this page for the exact recipe and instructions for making this recipe. I’ve included what you’ll need (ingredients and possible substitutions, as well as equipment, here):

Ingredients You’ll Need

Extra-Firm Tofu: I always use firm or extra-firm tofu for this recipe to achieve the perfect crumbled tofu texture. Silken tofu is better for blending into a creamy sauce, so I wouldn’t recommend it for this recipe.
Rigatoni pasta: Rigatoni is, to me, the superior pasta shape. However, you could also use spaghetti or honestly whichever shape you like best! It all tastes good!
Garlic: I use three cloves of garlic, minced, for this recipe. If you’re not a huge garlic lover, use a little less.
Red pepper: I added in a diced red bell pepper for this recipe for extra color, texture, and nutrients. You could omit it or bulk this pasta up with red onion, zucchini, mushrooms, and spinach.
Olive oil: Choose a good quality olive oil, if you can, for making your pasta sauce and baking the tofu.
Smoked paprika: A must for giving the tofu color and that delicious, somewhat smoky, flavor.
Garlic pepper: I recently started using this seasoning from the shop and it is so good! If you can’t find it, use garlic salt and black pepper instead.
Oregano, salt and black pepper: Oregano adds a nice freshness to the tofu, while salt and pepper are musts, always!
Basil: If you can find fresh basil, use it. It makes such a huge different! Dried basil will do in a pinch, though.

Equipment You’ll Need

For this tofu pasta with tomato sauce recipe, you’ll need a baking tray and baking paper, a saucepan for making the sauce, and another saucepan for cooking your pasta.

You’ll also need a chopping board, knife, and a means to drain your cooked pasta.

Making Tofu Crumbles: Method

Making the tofu crumbles for this recipe is really very easy. Here is how I make mine:

Drain your tofu from the packaging and pat it dry with a clean cloth or paper towel. Gently squeeze it to remove any excess liquid.
Using both hands, crumble apart the block of tofu until it resembles a mince-like texture. Don’t worry about making the tofu crumbles super uniform, but do try to get them pretty small so you won’t have big blocks of tofu in the sauce.

I’ve included some photos below in the step-by-step instructions so you can see what my tofu crumbles look like, too.

How To Make This Tofu Pasta

1. Prepare the Tofu:

Drain your tofu and pat it dry. For some types of tofu, you may also want to press it to ensure as much moisture is out of the tofu as possible.

If I’m honest, I never do this, though. I just pat the tofu dry with a clean cloth and give it a little squeeze (gently) and call it a day!

Crumble the tofu with your hands onto the prepared baking tray, achieving a mince-like texture. Dice your red pepper and add it to the tray, then drizzle olive oil over the tofu and red pepper, and season evenly.

Bake the tofu crumbles for 20-25 minutes until the tofu turns golden brown and slightly crispy. It will look and smell so good at this point and you could use this simple tofu recipe as a base for so many meals!

Alternatively, you could follow this tofu ground beef recipe for even more flavorful tofu!

2. Make the Pasta Sauce:

While the tofu is baking, start making the tomato sauce. Heat olive oil in a saucepan over medium heat and sauté minced garlic for 1-2 minutes until fragrant.

Add the tomatoes, fresh basil, salt, and black pepper to the saucepan. Simmer for 6-8 minutes, gently stirring and crushing the plum tomatoes with a wooden spoon. Add a splash of water (¼ of the tin) and simmer for another 10 minutes.

Cook the Pasta: Simultaneously, cook your pasta according to the package instructions until it reaches an al dente texture. Remember to reserve some pasta cooking water for later use.

3. Assemble the Dish:

After removing the baked tofu and red pepper from the oven, transfer them into your tomato sauce.

Add your cooked pasta to the sauce, along with a splash of the reserved pasta water. Stir thoroughly to combine, ensuring the tofu and pasta are fully coated with the rich, aromatic sauce.

Finish your tofu pasta dish by sprinkling it with red pepper flakes, freshly ground black pepper, and garnishing it with fragrant fresh basil leaves.

Expert Tips!

Make sure you use firm tofu for that perfect, even slightly crispy, chewy texture.
Use plum tomatoes, crushed tomatoes, or chopped tomatoes for the sauce – any works!
For an extra smooth sauce, use your hand blender to blend it all together before adding the tofu.
If you don’t have fresh basil, dried basil will also work well.

Storage:

Refrigerate any leftover tofu pasta in an airtight container for up to 3-4 days. When reheating, you may need to add a splash of water or broth to maintain the desired consistency.

Freezing is possible, but keep in mind that tofu texture can change upon thawing, becoming slightly grainy. Freeze in an airtight container for up to 2-3 months.

Allow the pasta to cool completely before storing to prevent condensation, which can lead to sogginess.

a white saucepan with tofu pasta in it, scattered with fresh basil

Serving:

This tofu pasta is not only epic served alone as a single dish, but it’s also packed with protein to make this a well-balanced meal for plant-based and vegetarian diets.

It’s also a fun way to eat tofu if you’re not sure of the taste since it fully absorbs all those wonderful flavors from the seasonings and tomato sauce.

To really level up, you could serve the tofu pasta with some crispy roasted green beans, some tenderstem broccoli, or a simple side salad and some garlic bread.

Want more tofu inspiration? My viral honey garlic tofu recipe is a must-try!

Possible Adaptations/Variations:

Customize your tofu pasta by adding vegetables such as spinach, kale, or even mushrooms.
Experiment with different pasta shapes to create unique presentations and textures for your dish.
Spaghetti or tagliatelle are great with this recipe, although I’ll always have a soft spot for rigatoni!
Enhance the sauce with a touch of red pepper flakes for a hint of heat or a sprinkle of nutritional yeast for a cheesy undertone.

Common FAQs About This Tofu Pasta:

Can I use other types of tofu?

While firm tofu is recommended for this recipe due to its texture, you could experiment with extra-firm or silken tofu based on your personal preference. Keep in mind that the texture may vary accordingly.

Personally, I would recommend firm tofu for this dish to achieve that perfectly crispy texture that complements the pasta so well.

Is this dish suitable for vegans?

Yes, this tofu pasta recipe is suitable for vegans and plant-based diets served as it is without any adjustments needed!

Can I prepare this dish in advance?

Absolutely! You can make the sauce and tofu in advance and store them separately. When ready to serve, reheat the sauce and combine it with freshly cooked pasta for a quick and convenient meal.

Can I use fresh tomatoes instead of canned tomatoes?

Yes, you can use fresh tomatoes if they are in season. Simply peel and dice them, adjusting the quantity to match the amount of canned tomatoes specified in the recipe.

More Pasta Recipes:

Easy Tofu Pasta

Name: Easy Tofu Pasta
Prep time: 3 min
Cook time: 25 min
Total time: 28 min
Yield: 2
Cuisine: British
Ingredients: 1 tbsp olive oil; 1 block of firm tofu (220g); 1 tsp smoked paprika; 1 tsp garlic pepper; 1 tsp salt; 1 tsp oregano; 1 red pepper; 1 tbsp olive oil; 3 cloves of garlic, minced; 1 tin (400g) plum or chopped tomatoes; 1 handful fresh basil leaves; 1 tsp salt; 1 tsp black pepper; 150g rigatoni pasta; 1 tsp red pepper flakes

Yield: 2 portions

Prep Time: 3 minutes

Cook Time: 25 minutes

Total Time: 28 minutes

This tofu pasta with tomato sauce is ready in under 30 minutes, absolutely packed with protein and good nutrients, and tastes insanely delicious.

Ingredients

1 tbsp olive oil
1 block of firm tofu (220g)
1 tsp smoked paprika
1 tsp garlic pepper
1 tsp salt
1 tsp oregano
1 red pepper
1 tbsp olive oil
3 cloves of garlic, minced
1 tin (400g) plum or chopped tomatoes
1 handful fresh basil leaves
1 tsp salt
1 tsp black pepper
150g rigatoni pasta
1 tsp red pepper flakes

Instructions

To make the tofu:

Preheat your oven to 180C and line a baking tray with baking paper
Drain your tofu and pat it dry. Crumble it with your hands over the baking tray, until it resembles a mince-like texture.
Dice your red pepper and add it to the baking tray.
Add the seasonings and olive oil, and mix the tofu to ensure it’s evenly coated.
Baked for 20 - 25 minutes or until the tofu is golden brown and slightly crispy.

To make the pasta sauce:

Meanwhile, start making the tomato sauce. Heat the olive oil in a saucepan over medium heat and then add the minced garlic. Saute for 1-2 minutes until fragrant.
Tip in the tomatoes, fresh basil, salt, and pepper, and simmer for 6-8 minutes, gently stirring and crushing the plum tomatoes with the back of a wooden spoon.
Add a splash of water (¼ of the tin) and simmer for another 10 minutes.
Cook your pasta according the package instructions.

To assemble:

Tip the baked tofu and red pepper into your tomato sauce and stir to coat the tofu.
Add in your cooked pasta and a splash of the pasta water, stirring to ensure the tofu is combined and the pasta is fully coated.
Top with the red pepper flakes, more black pepper, and fresh basil.

Notes

The best thing about this easy tofu pasta recipe is that it can be easily adjusted depending on what vegetables you have in the fridge!

Customize your tofu pasta by adding vegetables such as spinach, kale, or even mushrooms.

Experiment with different pasta shapes to create unique presentations and textures for your dish. Spaghetti or tagliatelle are great with this recipe, although I’ll always have a soft spot for rigatoni!

Want something a bit spicier? Add chili powder to the tofu crumbles and red pepper flakes over the pasta.

To store, refrigerate any leftover tofu pasta in an airtight container for up to 3-4 days. When reheating, you may need to add a splash of water or broth to maintain the desired consistency.