Crispy Tofu & Creamy Tomato Pasta

Name: Crispy Tofu & Creamy Tomato Pasta
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Cake Flour; Cashew Nut Cream Cheese; Fresh Oregano; Garlic Clove; Garlic Cloves; Herb Crumb; Low-Sodium Soy Sauce; Non-GMO Tofu; Onion; Onions; Pasta Seasoning; Rigatoni Pasta; Sunflower Seeds; Tomato Passata

Ready to make a gorgeous plate of food, Chef? You will start with a bed of al dente pasta, coated in a rich, tangy tomato sauce. Top this with crispy, herb-crusted tofu slices, then drizzle a cashew cream cheese sauce over. Finish with fresh oregano and toasted seeds. Looks almost too good to eat!

Crispy Tofu & Creamy Tomato Pasta

with cashew cream cheese

4.9

66 reviews

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Seasoning (salt & pepper)
Water
Sugar/Sweetener/Honey
Paper Towel

Photo of Crispy Tofu & Creamy Tomato Pasta

Serves 1

MARINATION
In a bowl, coat the tofu slabs in the soy sauce, a drizzle of oil, and seasoning. Set aside.
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 15-20 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOASTY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCE, SAUCE & MORE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the garlic and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata. Mix through the pasta seasoning, ½ the oregano, and 150ml [300ml]|#7DA0D7 of water. Reduce the heat and simmer until reduced, 8-10 minutes (stirring occasionally). In the final minute, add a sweetener (to taste), the pasta, and seasoning. Remove from the heat. Loosen with the reserved pasta water if too thick.
CASHEW CREAM CHEESE
In a small bowl, season the cashew cream cheese and set aside.
CRUMBED
In a shallow bowl, combine the flour (seasoned lightly) with 60ml [120ml]|#7DA0D7 of water until smooth. Prepare another dish with the herb crumb. Dip the tofu into the wet flour mixture and then into the crumb. Place a clean pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed tofu until golden brown, 1-2 minutes per side. Drain on paper towel and season.
TIME TO EAT
Serve up the tomato pasta and lay over the crispy tofu slices. Drizzle with the cashew cream cheese. Scatter over the sunflower seeds and the remaining oregano. There you have it!

Non-GMO Tofu - 110g
Low Sodium Soy Sauce - 10ml
Rigatoni Pasta - 100g
Sunflower Seeds - 10g
Onion - 1
Garlic Clove - 1
Tomato Passata - 100ml
Pasta Seasoning - 15ml
Fresh Oregano - 3g
Cashew Nut Cream Cheese - 25ml
Cake Flour - 30ml
Herb Crumb - 110ml

Download the Recipe

Serves 2

MARINATION
In a bowl, coat the tofu slabs in the soy sauce, a drizzle of oil, and seasoning. Set aside.
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 15-20 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOASTY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCE, SAUCE & MORE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the garlic and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata. Mix through the pasta seasoning, ½ the oregano, and 150ml [300ml]|#7DA0D7 of water. Reduce the heat and simmer until reduced, 8-10 minutes (stirring occasionally). In the final minute, add a sweetener (to taste), the pasta, and seasoning. Remove from the heat. Loosen with the reserved pasta water if too thick.
CASHEW CREAM CHEESE
In a small bowl, season the cashew cream cheese and set aside.
CRUMBED
In a shallow bowl, combine the flour (seasoned lightly) with 60ml [120ml]|#7DA0D7 of water until smooth. Prepare another dish with the herb crumb. Dip the tofu into the wet flour mixture and then into the crumb. Place a clean pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed tofu until golden brown, 1-2 minutes per side. Drain on paper towel and season.
TIME TO EAT
Serve up the tomato pasta and lay over the crispy tofu slices. Drizzle with the cashew cream cheese. Scatter over the sunflower seeds and the remaining oregano. There you have it!

Non-GMO Tofu - 220g
Low Sodium Soy Sauce - 20ml
Rigatoni Pasta - 200g
Sunflower Seeds - 20g
Onion - 1
Garlic Clove - 1
Tomato Passata - 200ml
Pasta Seasoning - 30ml
Fresh Oregano - 5g
Cashew Nut Cream Cheese - 50ml
Cake Flour - 60ml
Herb Crumb - 220ml

Download the Recipe

Serves 3

MARINATION
In a bowl, coat the tofu slabs in the soy sauce, a drizzle of oil, and seasoning. Set aside.
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 15-20 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOASTY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCE, SAUCE & MORE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the garlic and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata. Mix through the pasta seasoning, ½ the oregano, and 450ml [600ml]|#7DA0D7 of water. Reduce the heat and simmer until reduced, 8-10 minutes (stirring occasionally). In the final minute, add a sweetener (to taste), the pasta, and seasoning. Remove from the heat. Loosen with the reserved pasta water if too thick.
CASHEW CREAM CHEESE
In a small bowl, season the cashew cream cheese and set aside.
CRUMBED
In a shallow bowl, combine the flour (seasoned lightly) with 180ml [240ml]|#7DA0D7 of water until smooth. Prepare another dish with the herb crumb. Dip the tofu into the wet flour mixture and then into the crumb. Place a clean pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed tofu until golden brown, 1-2 minutes per side. Drain on paper towel and season.
TIME TO EAT
Serve up the tomato pasta and lay over the crispy tofu slices. Drizzle with the cashew cream cheese. Scatter over the sunflower seeds and the remaining oregano. There you have it!

Non-GMO Tofu - 330g
Low Sodium Soy Sauce - 30ml
Rigatoni Pasta - 300g
Sunflower Seeds - 30g
Onions - 2
Garlic Cloves - 2
Tomato Passata - 300ml
Pasta Seasoning - 45ml
Fresh Oregano - 8g
Cashew Nut Cream Cheese - 75ml
Cake Flour - 90ml
Herb Crumb - 330ml

Download the Recipe

Serves 4

MARINATION
In a bowl, coat the tofu slabs in the soy sauce, a drizzle of oil, and seasoning. Set aside.
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 15-20 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOASTY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCE, SAUCE & MORE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the garlic and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata. Mix through the pasta seasoning, ½ the oregano, and 450ml [600ml]|#7DA0D7 of water. Reduce the heat and simmer until reduced, 8-10 minutes (stirring occasionally). In the final minute, add a sweetener (to taste), the pasta, and seasoning. Remove from the heat. Loosen with the reserved pasta water if too thick.
CASHEW CREAM CHEESE
In a small bowl, season the cashew cream cheese and set aside.
CRUMBED
In a shallow bowl, combine the flour (seasoned lightly) with 180ml [240ml]|#7DA0D7 of water until smooth. Prepare another dish with the herb crumb. Dip the tofu into the wet flour mixture and then into the crumb. Place a clean pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed tofu until golden brown, 1-2 minutes per side. Drain on paper towel and season.
TIME TO EAT
Serve up the tomato pasta and lay over the crispy tofu slices. Drizzle with the cashew cream cheese. Scatter over the sunflower seeds and the remaining oregano. There you have it!

Non-GMO Tofu - 440g
Low Sodium Soy Sauce - 40ml
Rigatoni Pasta - 400g
Sunflower Seeds - 40g
Onions - 2
Garlic Cloves - 2
Tomato Passata - 400ml
Pasta Seasoning - 60ml
Fresh Oregano - 10g
Cashew Nut Cream Cheese - 100ml
Cake Flour - 125ml
Herb Crumb - 440ml

Download the Recipe

Frequently Asked Questions

What is the preparation time for Crispy Tofu & Creamy Tomato Pasta?

The preparation time for Crispy Tofu & Creamy Tomato Pasta with cashew cream cheese is between 25 and 40 minutes.

What is the total time required to make Crispy Tofu & Creamy Tomato Pasta with cashew cream cheese?

The total time required to make Crispy Tofu & Creamy Tomato Pasta with cashew cream cheese is between 40 and 55 minutes.

How many servings does Crispy Tofu & Creamy Tomato Pasta provide?

4 servings

What are the main ingredients in Crispy Tofu & Creamy Tomato Pasta?

Cake Flour, Cashew Nut Cream Cheese, Fresh Oregano, Garlic Clove, Garlic Cloves, Herb Crumb, Low-Sodium Soy Sauce, Non-GMO Tofu, Onion, Onions, Pasta Seasoning, Rigatoni Pasta, Sunflower Seeds, Tomato Passata

What is the nutritional information of Crispy Tofu & Creamy Tomato Pasta?

Calories: 793, Carbs: 119 grams, Fat: grams, Protein: 36.3 grams, Sugar: 17.1 grams, Salt: 1052 grams

How do I prepare Crispy Tofu & Creamy Tomato Pasta?

TIME TO EAT: Serve up the tomato pasta and lay over the crispy tofu slices. Drizzle with the cashew cream cheese. Scatter over the sunflower seeds and the remaining oregano. There you have it! CRUMBED: In a shallow bowl, combine the flour (seasoned lightly) with 60ml [120ml]|#7DA0D7 of water until smooth. Prepare another dish with the herb crumb. Dip the tofu into the wet flour mixture and then into the crumb. Place a clean pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed tofu until golden brown, 1-2 minutes per side. Drain on paper towel and season. CASHEW CREAM CHEESE: In a small bowl, season the cashew cream cheese and set aside. SAUCE, SAUCE & MORE SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the garlic and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata. Mix through the pasta seasoning, ½ the oregano, and 150ml [300ml]|#7DA0D7 of water. Reduce the heat and simmer until reduced, 8-10 minutes (stirring occasionally). In the final minute, add a sweetener (to taste), the pasta, and seasoning. Remove from the heat. Loosen with the reserved pasta water if too thick. TOASTY SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 15-20 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil. MARINATION: In a bowl, coat the tofu slabs in the soy sauce, a drizzle of oil, and seasoning. Set aside.