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
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.
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.
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.
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.
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.
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
More Pastas
- Lemon Asparagus Fettuccine, so Creamy!
- Sundried Tomato and Garlic Pasta with Soy curls.So beautiful!
- Garlic Pasta with Cajun Cauliflower – super popular
- Rose Sauce Farfalle – so Creamy!
- Lentil Bolognese with Spaghetti.– Hearty
- Cauliflower Parmesan Pasta Bake – sliced cauliflower, baked then dressed in vegan mozz, baked over pasta
- Spaghetti with toasted garlic breadcrumbs and herbs – So easy and so delicious
Vegan Creamy Cajun Pasta with Breaded tofu.
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
Nutrition
Ellen says
October 5, 2019 at 10:55 pmHi Richa: When you add the tofu to the cajun sauce, are you suppose to mash the tofu first, so you can make a smooth sauce? Thank you,
Richa says
October 5, 2019 at 11:28 pmIt gets blended in a blender with the sauce ingredients, so its very smooth.
Disha Shengale says
October 6, 2019 at 12:37 amHey Richa, this looks very tempting. Will try this today!
Richa says
October 6, 2019 at 11:28 amThanks!
Kim says
October 7, 2019 at 8:59 amThis 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!!
Richa says
October 7, 2019 at 9:44 amawesome!!
Chantell says
October 11, 2019 at 8:32 amLove this!!! Will be making this again. The sauce is so creamy I wouldn’t change a thing!
Richa says
October 11, 2019 at 10:15 amyay!!
Ann says
October 12, 2019 at 1:19 amOh, 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.
Richa says
October 12, 2019 at 11:30 amThanks!
Emily J says
October 12, 2019 at 7:12 amIs it also possible to use another (less dense) form of tofu for the sauce such as silken tofu?
Richa says
October 12, 2019 at 11:30 amyes
Liz says
October 12, 2019 at 5:19 pmThis 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!
Richa says
October 13, 2019 at 12:46 pmyes use cashews and blend in, or use cashew milk. see notes for soy-free, and yes cauliflower will work!
Kim Dixon says
October 13, 2019 at 5:22 pmThis 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!
Richa says
October 13, 2019 at 9:43 pmawesome!
Lou says
October 28, 2019 at 2:33 amI made this for supper last week, used cashew instead of tofu in the sauce, and it was so delicious. Thanks Richa x
Richa says
October 28, 2019 at 10:28 amyay!
Lori says
November 18, 2019 at 5:44 pmSeriously – every recipe of yours that I try is fantastic. Made this exactly as written. Perfecto!
Richa says
November 18, 2019 at 6:55 pmyay!
SWATI GULATI says
December 14, 2019 at 7:10 amCan I use some other spice other than Cajun spice blend? Some mixture of desi masalas? or perhaps Kitchen King? Thanks.
Richa says
December 14, 2019 at 12:22 pmyes you can add some garam masala, start with a bit and tastee the sauce as you go along to preeference
Erik says
December 31, 2019 at 8:32 pmOK. 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
Richa says
December 31, 2019 at 9:47 pmthats awesome!!
Katka Hannelova says
January 9, 2020 at 3:20 pmThis 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!!
Richa says
January 9, 2020 at 5:19 pmAwesome!!
Juliana says
March 24, 2020 at 9:24 pmSoooo 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.
Mia says
April 15, 2020 at 7:57 amThis 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.
Vegan Richa Support says
April 19, 2020 at 9:32 pmexcellent! good to know
Nikki Z says
April 16, 2020 at 4:04 pmMade 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?
Vegan Richa Support says
April 19, 2020 at 8:26 pmyay! Right??
Dylan says
May 1, 2020 at 1:38 amAwesome 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!
Vegan Richa Support says
May 1, 2020 at 10:42 amSo glad! Thanks for stopping by!
Morgan L says
May 3, 2020 at 4:32 pmSo good and so easy!
Emily Dillon says
May 8, 2020 at 2:11 pmThis 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!
Richa says
May 8, 2020 at 3:04 pmAwesome