Lemon Tofu Pasta
Lemon Tofu Pasta – easy peasy lemon squeezy. That’s what this pasta recipe is!
This is one of my favorite comfort pasta dishes; it’s so good, quick to make, and super simple. I’m usually more fan of tomato-based pasta dishes, but this just hits the ✨spot ✨ I mean, you can’t go wrong with lemon, garlic, and pasta, can you? 😌
Ingredients
Cooking time 20 min
Serves 2-3
- 1 block firm tofu (300 g)
- 2 dl or 3/4 cup plant-based cooking cream
- 1 dl or 1/2 cup vegetable stock
- 1 red chili
- Juice and zest of 1/2 lemon
- 2 garlic cloves
- 2 teaspoons grated ginger
- 1 teaspoon turmeric
- 1 teaspoon paprika
- Salt and freshly ground black pepper to taste
- A little bit of pasta water
- Olive oil
- A squeeze of honey or agave syrup
- Gluten-free linguine, about 80 g or 2.8 oz per person
- Parsley & vegan parmesan for serving
Instructions
- Press your tofu and cut it into small cubes (or rip it into bite-sized chunks). Mince garlic, ginger, and chili.
- Add olive oil to your pan and cook the tofu until it turns beautifully golden brown. Season with soy sauce. Add garlic, chili, and ginger (add more oil if needed!) and cook for a few minutes. Then, add cream, vegetable stock, and spices. Cook your pasta and let your sauce simmer over low-medium heat until the pasta is ready. Scoop out some pasta water and add it to your sauce.
- Take the sauce off the heat and add lemon juice & a little squeeze of honey/agave syrup. Check the taste and add soy sauce if needed. Toss the drained pasta into the sauce and mix. Divide into plates and top your tofu lemon pasta with some fresh parsley, lemon zest, and vegan parmesan! Enjoyyy <3
