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Creamy Kale and Crispy Tofu Pasta

Creamy Kale and Crispy Tofu Pasta for Cozy Vegan Nights

Indulge in this Creamy Kale and Crispy Tofu Pasta, a quick and satisfying vegan meal perfect for busy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Fettuccine or Tagliatelle Choose high-quality for best texture
For the Tofu
  • 14 oz Extra-Firm Tofu Press well for perfect crispiness
  • 1 tbsp Olive Oil Can swap with neutral oil
For the Sauce
  • 4 cups Kale Remove tough stems
  • 3 cloves Garlic Use freshly minced
  • 1 medium Yellow Onion Finely diced
  • 1 cup Vegetable Broth Homemade version can elevate dish
  • 1 cup Unsweetened Non-Dairy Milk Cashew or almond recommended
  • 1 cup Raw Cashews Soak for 15 minutes
  • 1 tbsp Nutritional Yeast Substitute with grated Parmesan if not vegan
  • 2 tbsp Fresh Lemon Juice Adjust according to preference
  • 1 tsp Red Pepper Flakes Adjust based on spice tolerance
  • to taste Salt
  • to taste Black Pepper
For Garnish
  • 1 tbsp Fresh Parsley For a colorful finishing touch

Equipment

  • Oven
  • large pot
  • large skillet
  • High-Speed Blender
  • Baking sheet

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Press the extra-firm tofu, cut into cubes, toss with olive oil, salt, and pepper, then bake for 20-25 minutes until golden.
  2. In a large pot, bring salted water to a boil. Cook fettuccine/tagliatelle according to package instructions (about 8-10 minutes). Reserve 1.5 cups of pasta water before draining.
  3. Heat 1 tbsp of olive oil in a large skillet over medium heat. Sauté the diced onion for 5-7 minutes until translucent, then stir in garlic and red pepper flakes for an additional minute.
  4. In a blender, combine soaked cashews, non-dairy milk, and vegetable broth. Blend until smooth. Pour into the skillet with aromatics and simmer for 5 minutes.
  5. Add chopped kale to the skillet. Stir into the creamy sauce until wilted (3-5 minutes).
  6. Gradually add reserved pasta water to the sauce while whisking until you achieve a creamy consistency (about 2-3 minutes).
  7. Toss cooked pasta and crispy tofu into the skillet, mixing gently to coat in the sauce.
  8. Add fresh lemon juice, season with salt and pepper, and serve warm with parsley garnish.

Nutrition

Serving: 1portionCalories: 450kcalCarbohydrates: 60gProtein: 20gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 400mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 2000IUVitamin C: 60mgCalcium: 200mgIron: 4mg

Notes

Press tofu thoroughly for maximum crispiness. Use high-speed blender for smooth sauce. Adjust thickness with pasta water.

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