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.
Video
Notes
Nutrition
Jennifer D
This was a great dish! Lots of flavor & the sauce turned out rich & creamy. Definitely adding this to my rotation of recipes.
Vegan Richa Support
Thank you!
Bekah
This recipe was absolutely amazing! I doubled it and added spicy vegan sausage instead of the breaded tofu, and it was delicious and full of flavor. I’m definitely making this again! 🙂
Vegan Richa Support
Awesome!
Ciao
It needs more flavor. My god it only tasted like tofu. I would have maybe doubled the spices and added more chily.
Richa
Yes double up on the spices and flavors. Some brands of tofu have a very strong beany flavor. The spices also can have low flavor payoff if they are old. It’s easy to Taste and adjust the sauce while it’s simmering.
Natasha
Great recipe! I didn’t have tofu or cashews, so I used a can of coconut milk, which replaced the cup of milk too. I used one tablespoon of flour. Didn’t have miso because I dropped the jar when cooking 😅 so after I cleaned that mess up, I used a tsp of soy sauce instead… All that and it still came out great! The kids and hubby loved it. Thanks for another great recipe 😊
Vegan Richa Support
Wonderful!
Amy
Love this recipe! Spicy and creamy 😋
Thank you Richa!
Richa
Awesome
Natalie
This was fantastic! I’ve made nut-free sauces before but usually they are a little grainy with beans or tofu in my experience (even with a vitamix) and this really wasn’t; perfectly creamy. I did add a little of the pasta water to the sauce. The breaded tofu was fabulous on top. Heat level was just enough without taking away from the flavors of the veggies. Will definitely make again!
Kari Tredway
Perfect. I put less cayenne fir my kids. Everyone loved it.
Vegan Richa Support
how nice
Andrea
Just came here to say that I’ve made this recipe many times and devour almost all of it every time! It’s so stinking good.
Vegan Richa Support
hahahahahah
novajen
Excellent! My husband isn’t vegan and had his own cajun alfredo, but ate mine instead because it was so good!
Vegan Richa Support
wow! great to hear
Chalisa
Looks amazing, making tonight!
Vegan Richa Support
let me know how you like it
Kristen
Yummy! I’ve shared this link with my vegan friends online. More please! I love your cookbooks!
Vegan Richa Support
Awesome – thank you for your support and enthusiasm
Joe
This is awesome! I recommend not cooking this on an empty stomach cause it’ll drive you crazy. Thank you!
Wendy
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!
Vegan Richa Support
yum
Heather
I detest mushrooms, any recommendations on a switch for them?
Richa
Omit them
Ally
Delicious! Love this recipe. I added a lot more nutritional yeast and seasonings than called for. Will make again.
Kristin T.
This sounds fantastic! Could unsweetened coconut milk be used?
Vegan Richa Support
I don’t see why not
Nikki
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
Vegan Richa Support
Excellent – sounds fancy
Jessica Hmiel
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.
Vegan Richa Support
amazing – thank you for your feedback
Ally
Very delicious a new fav of mine!!
Vegan Richa Support
thank YOU for the great feedback!
Whitney
If I don’t have miso can I leave it out? Or is there a good substitute for miso?
Vegan Richa Support
You can omit it or use soy sauce! 🙂
Emily Dillon
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!
Richa
Awesome
Morgan L
So good and so easy!
Dylan
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!
Vegan Richa Support
So glad! Thanks for stopping by!
Nikki Z
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?
Vegan Richa Support
yay! Right??
Mia
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.
Vegan Richa Support
excellent! good to know
Juliana
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.
Katka Hannelova
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!!
Richa
Awesome!!
Erik
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
Richa
thats awesome!!
SWATI GULATI
Can I use some other spice other than Cajun spice blend? Some mixture of desi masalas? or perhaps Kitchen King? Thanks.
Richa
yes you can add some garam masala, start with a bit and tastee the sauce as you go along to preeference
Lori
Seriously – every recipe of yours that I try is fantastic. Made this exactly as written. Perfecto!
Richa
yay!
Lou
I made this for supper last week, used cashew instead of tofu in the sauce, and it was so delicious. Thanks Richa x
Richa
yay!
Kim Dixon
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!
Richa
awesome!
Liz
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!
Richa
yes use cashews and blend in, or use cashew milk. see notes for soy-free, and yes cauliflower will work!
Emily J
Is it also possible to use another (less dense) form of tofu for the sauce such as silken tofu?
Richa
yes
Ann
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.
Richa
Thanks!
Chantell
Love this!!! Will be making this again. The sauce is so creamy I wouldn’t change a thing!
Richa
yay!!
Kim
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!!
Richa
awesome!!
Disha Shengale
Hey Richa, this looks very tempting. Will try this today!
Richa
Thanks!
Ellen
Hi 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
It gets blended in a blender with the sauce ingredients, so its very smooth.