Description
A creamy, dairy-free Tuscan-inspired pasta with golden pan-fried tofu in a rich cashew and sun-dried tomato sauce, perfect for a cozy dinner.
Ingredients
Scale
For the Crust:
- 8 oz dried pasta (like fettuccine or penne)
- 1 block (14 oz) firm tofu, pressed and cubed
- 1 cup raw cashews, soaked overnight
- 1 cup vegetable broth
- 1/2 cup sun-dried tomatoes (oil-packed, drained)
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 cup unsweetened plant-based milk
- 2 tbsp nutritional yeast
- 1 tsp dried Italian herbs
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
1. Prepare the Crust:
- Cook pasta according to package instructions until al dente, then drain and set aside.
- Heat 1 tbsp olive oil in a pan over medium heat. Add tofu cubes and cook until golden on all sides, about 8-10 minutes. Season with salt and pepper, then remove from pan.
- In the same pan, add remaining olive oil and sauté onion and garlic until fragrant, about 3 minutes.
- Blend soaked cashews, vegetable broth, sun-dried tomatoes, plant-based milk, nutritional yeast, and Italian herbs until smooth and creamy.
- Pour the cashew sauce into the pan with onions and garlic. Simmer for 5 minutes until thickened.
- Add cooked pasta and golden tofu to the sauce, tossing to coat evenly. Heat through for 2-3 minutes.
- Serve hot, garnished with fresh basil.
Notes
You can customize the seasonings to taste.