Vegan Richa

Vegan Food Blog with Healthy and Flavorful Vegan Recipes

Vegan Creamy Cajun Pasta with Breaded Tofu

By 54 Comments

Jump to Recipe   Print Recipe

Vegan Creamy Cajun Pasta with Crisp Breaded tofu. Nut-free Creamy Cajun Spice Sauce with Farfalle and Breaded Tofu. 23 Gm of Protein.Vegan Nut-free Recipe. Soy-free option. Easily oil-free Jump to Recipe

Vegan Creamy Cajun Pasta with Crisp Breaded tofu in a black skillet

My Cajun blend gets used up quickly right after my garam masala and berbere blends. Its a versatile blend that works in many types of meals. This Creamy Pasta Sauce has the cajun blend for a smoky delicious flavor profile. The sauce is creamy, fluffy and is made with tofu. I have started to make more Tofu sauces(Lemon Asparagus Pasta) as they are so much quicker than cashew sauces. They also amp up the protein in the meal!

The peppers and onions add flavor. I top the pasta with a smoky breaded tofu. You can use other toppings such as roasted cauliflower or veggies, or chickpeas or vegan meat subs. Or just serve as is! See Recipe notes for tofu-free option.

Vegan Creamy Cajun Pasta with Crisp Breaded tofu in a white bowl

Ingredients for Vegan Creamy Cajun Pasta

  • The Creamy Cajun Sauce has garlic, onion, mushrooms, peppers as the aromatics.
  • The creamy sauce portion uses tofu, non dairy milk, onion powder, cajun spice blend, miso and optional nutritional yeast
  • Farfalle is the pasta of choice
  • The Tofu is tossed in soy sauce, paprika, herbs, garlic, water and cornstarch mixture.
  • Breading uses breadcrumbs and onion flakes

How to Make Vegan Creamy Cajun Pasta with Breaded Tofu

Mix the soy sauce, herbs, spices, cornstarch, lime and oil in a shallow bowl. Coat each slice of the Tofu and let is sit to marinate for 10-15 mins.

ingredients for the tofu marinade in bowls

Marinated Tofu in a White Bowl

Meanwhile, cook the pasta and prep the sauce. In another shallow bowl mix breadcrumbs, onion flakes and salt. Coat each tofu slice in the breadcrumb mixture, Then pan fry for 4 to 5 mins each side or bake for 25 mins.

Breaded Tofu in a white bowl

Crispy Breaded Tofu

Heat oil in a large skillet over medium heat. Add garlic and cook for a few seconds, add onion and mix and cook for a minute. Add bell pepper and mushrooms and a good pinch of salt and cook until golden.

Ingredients for our Vegan Cream Cajun Pasta Sauce in Bowls

Our Vegan Cream Cajun Pasta Sauce in a bleender

Meanwhile, blend the rest of the ingredients (tofu through miso) until smooth. Add this to the skillet and mix well. Bring to a boil. Taste and adjust flavor with more salt and cajun spice if needed.

Onion and pepper for our creamy cajun pasta sauce

Onion and pepper for our creamy cajun pasta sauce

Our Creamy Cajun Pasta Sauce in a skillet

Fold in the cooked farfalle and toss to coat. Switch off heat. Cover and let sit for 2 mins. Serve slice sliced breaded tofu, chopped tomato, pepper flakes and cilantro.

Can I make the pasta sauce without Tofu?

To make the sauce without soy: Use 1/2 cup cashews , 1 tbsp flour and 1/4 cup more non dairy milk and blend with the rest of the ingredients. Use chickpea miso.

Serve the Pasta without the breaded tofu topping or use roasted veggies or vegan chicken subs for soy-free.

Where is all the Protein coming from?

There is protein in the sauce with the tofu, and protein in the wheat based pasta, and the breaded tofu

Our Creamy Cajun Pasta Sauce with farfalle in a skillet

More Pastas

Vegan Creamy Cajun Pasta with Crisp Breaded tofu in a white bowl

Vegan Creamy Cajun Pasta with Crisp Breaded tofu in a black skillet
Print Recipe
5 from 20 votes

Vegan Creamy Cajun Pasta with Breaded tofu.

Vegan Creamy Cajun Pasta with Crisp Breaded tofu. Nut-free Creamy Cajun Spice Sauce with Farfalle and Breaded Tofu. Vegan Nut-free Recipe. Soy-free option. Easily oil-free

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: fusion
Keyword: cajun pasta sauce, Creamy Cajun Chicken Pasta, creamy cajun pasta
Servings: 4
Calories: 419kcal
Author: Vegan Richa

Ingredients

  • 8 oz (226.8 g) farfalle

Vegan Creamy Cajun Sauce:

  • 1 tsp oil or 2 tbsp broth
  • 3 cloves of garlic minced
  • 1/2 cup (80 g) chopped onion
  • 1/2 cup (48 g) sliced mushrooms
  • 1/2 red bell pepper thinly sliced
  • 7 oz (198.45 g) firm tofu , drained
  • 1 cup (236.59 ml) non dairy milk such as soy milk, oat milk or almond milk
  • 1 tsp flour
  • 1/4 tsp onion powder
  • 2 tsp cajun spice blend
  • 2 tbsp nutritional yeast (optional)
  • 1 tsp miso , mellow miso or chickpea miso
  • 1/2 tsp salt

For the Breaded Tofu:

  • 9 oz firm or extra firm tofu , drained and pressed for 10 mins, then sliced into 1/2 inch thick slices
  • 1 tbsp soy sauce or tamari
  • 1/2 tsp poultry seasoning or use a mix of sage, thyme and oregano
  • 1/2 tsp garlic powder
  • 1 tsp smoked paprika or a mix of sweet and smoked, or use cajun seasoning
  • 1/2 tsp cornstarch or other starch
  • 1 tsp lime juice
  • 1/2 cup (54 g) breadcrumbs
  • 1/2 tsp onion flakes

Instructions

  • Cook the pasta according to instructions on package and set aside.
  • Breaded tofu: Mix the soy sauce, herbs, spices, cornstarch, lime in a shallow bowl. Coat each slice of the Tofu and let is sit to marinate for 10-15 mins. Meanwhile prep the sauce(below).
  • In another shallow bowl mix breadcrumbs, onion flakes. Coat each tofu slice in the breadcrumb mixture, Then pan fry in a regular skillet or grill skillet over medium-high heat for 4 to 5 mins each side, or bake for at 400 deg F (205 C) for 25 mins. Slice into half inch slices.
  • Make the Cajun Cream Sauce: Heat oil in a large skillet over medium heat. Add garlic and cook for a few seconds, add onion and mix and cook for half a minute. Add bell pepper and mushrooms and a good pinch of salt and cook until golden.
  • Meanwhile, blend the rest of the ingredients (tofu through salt) in a blender until smooth. Add this to the skillet and mix well. Bring to a boil. Taste and adjust flavor with more salt, cajun spice, nutritional yeast if needed. (some tofu brands are denser and might need more of the flavor ingredients).
  • Fold in the cooked farfalle and toss to coat. Switch off heat. Cover and let sit for 2 mins.
  • The pasta is great as is as well. Garnish with 1/4 cup or more chopped tomato, pepper flakes and cilantro. Serve with sliced breaded tofu,
    Store: Pasta sauce and cajun pasta can be stored refrigerated for upto 3 days.
    Tofu breading will soften on storage, Re-bake and serve.

Notes

To make the sauce without soy: Use 1/2 cup cashews , 1 tbsp flour and 1/4 cup more non dairy milk and blend with the rest of the ingredients. Use chickpea miso. 
Serve the Pasta without the breaded tofu topping or use roasted veggies or vegan chicken subs
To make the pasta gluten-free: Use gluten-free pasta of choice.
Use gluten-free breadcrumbs for breading the tofu. 
Nutrition is for 1 serve

Nutrition

Nutrition Facts
Vegan Creamy Cajun Pasta with Breaded tofu.
Amount Per Serving
Calories 419 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 572mg25%
Potassium 383mg11%
Carbohydrates 59g20%
Fiber 6g25%
Sugar 5g6%
Protein 23g46%
Vitamin A 1278IU26%
Vitamin C 22mg27%
Calcium 265mg27%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

 



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  3. 5 stars
    This was so delicious! I made slight changes but only added chopped spring greens to the pasta and didn’t mix the stir fried vegetables, added them (more) on top of the creamy pasta. My husband (meat eater) loved it!!

    Reply

  5. 5 stars
    Oh, how delicious this dish looks! I just recently switched to veganism and now I get acquainted and get used to new eating habits, as well as looking for new wholesome and nutritious recipes. This pasta looks amazing, be sure to cook it for dinner today. Thank you for sharing such cool recipes. I like your blog, I will definitely come here more often now.

    Reply

  7. This looks so amazing. If we are soy free, will removing the tofu from the blended portion of the recipe change it greatly? I was also thinking of also using cauliflower for the breaded part. Thank you for all your great recipes!

    Reply

  8. 5 stars
    This is yummy. I used ground cashews instead of tofu in the sauce and baked mock chicken (cut in strips) instead of baked tofu. I also added roasted broccoli at the end. Turned out really nice. Thanks for the recipe!

    Reply

  11. Can I use some other spice other than Cajun spice blend? Some mixture of desi masalas? or perhaps Kitchen King? Thanks.

    Reply

  12. OK. I’m not a great cook and a new vegan . My wife cooks amazing vegan dishes but I wanted to try to help out so I tried your recipe. My timing wasn’t great (we ate an hour after I thought) but it was awesome. My wife and two young picky vegan boys absolutely loved the pasta and fought over the baked tofu. I will definitely do this one again.

    Thank you!
    Erik

    Reply

  13. This pasta was absolutely DELICIOUS, and I made it without the breaded tofu, just to save some time, as I was in a hurry. The sauce turned out to be so yummy, I wouldn’t change a thing about it, it didn’t lack anything, it was creamy and full of flavor, both my husband and I loved it. Thank you! What great ideas and recipes you have!!

    Reply

  14. 5 stars
    Soooo good! I made a few alterations but all the same components for the most part. Added some extra cayenne to round out the flavor and sautéed the mushrooms(5 min to remove water) before the onions + red peppers to ensure they didn’t get steamed by the mushrooms. As somewhat of a mushroom hater I can say the seasoning and “cream” does a great job complementing the mushroom.

    Reply

  15. 5 stars
    This recipe is a 10 out of 10! My husband who is not vegan absolutely loved it. The tofu is the best I’ve made at home and I can’t wait to make it again.
    We are under a stay at home order so I had to omit a few ingredients (miso, nutritional yeast, and onion flakes). I have a gluten allergy so I substituted the bread crumbs with flax meal, which worked fantastically! I also used rice flour instead of traditional flour.
    Even with omitting a few ingredients this tasted phenomenal. My only recommendation would be to season the tofu breading.

    Reply

  16. 5 stars
    Made this tonight and served it with rapini. Added pepper to it but that’s it. It was absolutely delicious and I will serve this to my non vegan friends. Who says vegan food is not good?

    Reply

  17. 5 stars
    Awesome sauce! Bless you Richa, your Indian kitchen cookbook and blog have made NYC quarantine much better. This pasta was so damn good I have to make it again this week. Big fan of your Dal recipes too by the way, thank you so much! Have tried 30 of your cookbook recipes and love them all!

    Reply

  19. 5 stars
    This recipe is delish! My S.O and I are newly vegan and he loved this. We did up the cajun seasoning amount in the sauce but that was just a preference thing (we like spicy foods) and used tahini as we didn’t have miso on hand but it still turned out wonderfully, thank you!

    Reply

  22. 5 stars
    This was DELICIOUS! I made it one night and had enough breaded tofu left, that my husband asked for it the next night as well. I only had one firm tofu and one silken tofu, so I used the firm for the breaded portion, and the silken for the sauce, and it worked well! Very simple yet flavorful dish.

    Reply

  23. 5 stars
    This was amazing, love the breaded tofu. Made it on my Gotham steel copper crisper and you don’t have to flip it over. My new fav

    Reply

  25. 5 stars
    Delicious! Love this recipe. I added a lot more nutritional yeast and seasonings than called for. Will make again.

    Reply

  26. 5 stars
    Hi – we loved this recipe! No real changes to adapt it further, creamy, tasty and very satisfying! Added extra salt and acid (dash of vinegar/lime) to the sauce and a side of broccoli!

    Reply
LINKSPOPULAR POSTSKEEP IN TOUCH
My Favorite ThingsBuffalo Chickpea PizzaYouTube
Recipe IndexLentil Quinoa LoafFacebook
Advertise, Work With MeCrispy Orange CauliflowerInstagram
Privacy PolicyPumpkin Cinnamon RollsPinterest
Terms Of UseSweet Potato Peanut BurgersTwitter
Copyright and Disclaimers