Home » Main Course » Silken Tofu Pasta Sauce
by Monicaon May 18, 2022 (updated Jun 18, 2024) 71 comments
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4.98 from 42 rating
Diet
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This silken tofu pasta sauce is a quick and easy way to make a creamy vegan alfredo from tofu. It’s rich, creamy, and delicious plus it’s packed with protein! You can whip up this vegan cream sauce in about 15 minutes with just a few basic ingredients. This is the creamy vegan pasta sauce that you have been looking for!
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Why make this recipe
I use this silken tofu pasta sauce when I want a quick and easy vegan alfredo-style sauce that has a neutral taste. This kid-friendly sauce is a great way to get extra protein into picky eaters too.
This recipe is a lifetime addition! Thank you for creating it! Excited to try some of the variations others have suggested. Creamy, flavourful and packed with protein. Making it again tonight!
—Audrey
Ingredients and substitutions
- Silken Tofu – this is the very soft tofu that comes in a shelf-stable box. (I usually use firm or extra firm silken tofu.) You can also use soft tofu instead of silken tofu.
- Onion – for flavor. You can use 1 teaspoon of onion powder instead, but I highly recommend that you use fresh onion.
- Garlic – for flavor. You can use 1 teaspoon garlic powder instead.
- Olive Oil – to fry the onion and garlic. You can use any other oil that you want to use like canola oil, avocado oil, or coconut oil. You can use 1/4 cup of vegetable broth instead to make it oil-free.
- Lemon Juice – for a balance of flavors. You can omit it if you choose.
- Nutritional Yeast – for a slightly cheesy umami flavor. You can omit it if you want or use a teaspoon of soy sauce instead for an umami flavor.
- Salt – for flavor
- Pepper – for flavor. I like a lot of fresh ground black pepper and some red pepper flakes to give it a little spice.
- Pasta Water – use some of the starchy pasta water to thin out the sauce. (You could also use veggie broth if you choose.)
- Pasta – pour this tofu pasta sauce over any type of pasta that you want. See my guide to vegan pasta brands. Use gluten-free pasta to make the dish gluten-free.)
Helpful tools
- Blender – you will need a blender, immersion blender, or food processor to blend up the tofu, onions, and spices.
How to make tofu pasta sauce
Step 1 – Cook your pasta of choice according to the package directions. (Reserve 1 1/2 cups of the cooking water.)
Step 2 – While your pasta is cooking, peel and dice an onion and mince 3 cloves of garlic. Then saute them over low heat in 3 tablespoons of olive oil with a sprinkle of salt until they turn translucent.
Step 3 – Cut open the package of silken tofu and drain off any excess water then add the tofu to the blender. (There is no need to press silken tofu.) Then add the sauteed onion and garlic, nutritional yeast, lemon juice, salt, and pepper.
Step 4 – Add 1 cup of the starchy pasta water to the blender and blend until smooth. Add an additional 1/2 cup of the pasta water and blend again until very smooth.
Step 5 – Pour the tofu cream sauce back into the frying pan used to saute the onions and warm it over low heat. Add salt and pepper to taste.
Step 6 – Toss in the cooked drained pasta and stir to coat the pasta in the sauce and serve hot.
Pro Tips
- Saute the onion and garlic over low heat to bring out the sweetness of the onion and to ensure you don’t burn them.
- The sauce will thicken slightly as it cools, so you want it to be fairly thin when it’s hot.
Frequently asked questions?
What is silken tofu?
Silken tofu is a very soft smooth tofu that is shelf-stable and doesn’t need to be refrigerated. It is packed in a small amount of liquid that should be drained off. Silken tofu should not be pressed. You will just crush the tofu if you try to press it, and no extra liquid will come off of it anyway.
Can I use soft tofu instead of silken tofu?
For this tofu cream sauce, you can swap out the silken tofu for refrigerated soft tofu. This may not work for all recipes.
What else can I make with silken tofu?
I use silken tofu to make vegan sour cream, chocolate cream pie, and silken tofu scrambles.
Storage and reheating
Refrigerate:This silken tofu pasta sauce will keep well in the fridge for 3 – 5 days in an airtight container.
Freeze:I don’t recommend freezing the tofu pasta sauce since tofu becomes grainy in the freezer.
Reheating:Reheat the pasta in the microwave for about 3 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop.
More easy vegan pasta sauces
- Vegan Pesto
- Coconut Alfredo Sauce
- Creamy Vegan Pesto Pasta
- Vegan Pumpkin Pasta
- Coconut Mac and Cheese
- Tahini Pasta
Diet
4.98 from 42 rating
Silken Tofu Pasta Sauce
Yield: 8
Prep: 10 minutes mins
Cook: 10 minutes mins
Total: 20 minutes mins
Author: Monica Davis
A rich and creamy vegan alfredo-style pasta sauce made from silken tofu.
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Ingredients
- 1 (16 oz package) pasta
Silken tofu pasta sauce
- 1 (12.3 oz block) silken tofu
- 1 medium onion, (about 1 cup diced)
- 3 cloves garlic
- 3 tablespoons olive oil
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 1 1/2 cups pasta water
- 1 teaspoon salt, (divided)
- 1/4 teaspoon pepper, (or red pepper flakes)
Equipment
Instructions
Cook your pasta of choice according to package directions. (Reserve 1 1/2 cups of the cooking water.)
While your pasta is cooking, peel and dice an onion and mince 3 cloves of garlic. Then saute them over low heat in 3 tablespoons of olive oil with a sprinkle of salt (1/4 tsp) until they turn translucent.
Cut open the package of silken tofu and drain off any excess water then add the tofu to the blender. (There is no need to press silken tofu.) Then add the sauteed onion and garlic, 1 tbsp nutritional yeast, 1 tbsp lemon juice, 3/4 tsp salt, and 1/4 tsp pepper.
Add 1 cup of the starchy pasta water to the blender and blend until smooth. Add an additional 1/2 cup of the pasta water and blend again until very smooth.
Pour the tofu cream sauce back into the frying pan used to saute the onions and warm it over low heat. Add salt and pepper to taste.
Toss in the cooked drained pasta and stir to coat the pasta in the sauce and serve hot. Garnish with fresh parsley if desired.
Notes
- Saute the onion and garlic over low heat to bring out the sweetness of the onion and to ensure you don’t burn them.
- The sauce will thicken slightly as it cools, so you want it to be fairly thin when it’s hot.
Serving: 1cup pasta with sauce, Calories: 291kcal, Carbohydrates: 46g, Protein: 10g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Sodium: 299mg, Potassium: 251mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1IU, Vitamin C: 2mg, Calcium: 33mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below!
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Easy Vegan Meals Main Course Pasta Tofu
by Monicaon May 18, 2022 (updated Jun 18, 2024)
71 commentsLeave a comment »
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71 comments on “Silken Tofu Pasta Sauce”
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Arno — Reply
Hi Monica, – great recipe as it’s the 1st time we’ve been able to get rid of that Tofu taste in making a creamy sauce – My wife & I added Mild English mustard, chillies, & Paprika to spice it up a little & garnished with a little more chilli & basil – a great go to for us as we now have the basis for a cheese sauce replacement – thank you – love it
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Monica — Reply
I’m so happy that you liked the recipe and that you modified it to your taste. 🙂
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Audrey — Reply
This recipe is a lifetime addition! Thank you for creating it! Excited to try some of the variations others have suggested. Creamy, flavourful and packed with protein. Making it again tonight!
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Monica — Reply
You’re welcome! I’m so glad that you like the recipe, Audrey.
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Hannah — Reply
First time using silken tofu and I am glad that this was the recipe I chose to try it out. Simple to make and, with some added sundried tomatoes and broccoli, was very tasty. Will definitely make it again.
Thank you.
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Monica — Reply
You’re welcome! I’m so happy that you liked it! I hope that you try some of my other tofu recipes too. I think it will be a game changer for you!
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Victor J Bastien — Reply
Simple quick and perfect base. Added sundried tomato and roasted pepper with extra garlic. Great job!
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Monica — Reply
Sounds like delicious additions! So happy that you liked the recipe!
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Sherri — Reply
I just made this dish. Sauteed a package of Bella baby mushrooms and added a small can of green peas/carrots. I think it’s quite delicious. Will make agsin.
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Monica — Reply
I’m so happy that you liked the recipe! You’re add-ins sound delicious!
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Natasha Hart — Reply
The recipe was pretty good. My children enjoyed it. I added extra garlic, a bit extra lemon juice, some cayenne, and extra black pepper. (We like extra seasoning in my family.)
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Angela — Reply
Yuuuum! This is such a quick and easy recipe to make when you want something comforting with minimal ingredients.
I’ve recently converted to a plant based diet and I’ve been missing the creamy elements to my cooking.
However this is something else! Beats any other white sauces I’ve attempted to make with plant milks.
I sprinkled some extra nutritional yeast on top at the end and drizzle of truffle oil to make it extra indulgent! Thank for the brilliant recipe! I’ll be making this on repeat.-
Monica — Reply
I’m so happy that this recipe helped you find that creamy element that you were looking for! 🙂
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Barbara — Reply
Could you use extra firm tofu?
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Monica — Reply
You can, but it won’t be quite as creamy. You may need to add a little extra liquid to it as well. Enjoy!
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Dayna Sicinski — Reply
DEEELISH!!!
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Monica — Reply
So glad that you like the recipe.
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Kimberly — Reply
First time having silken tofu. This recipe was really good. I followed instructions and my family really enjoyed it. Next time I will add more garlic and maybe some cayenne pepper for the tiniest touch of heat. The sauce seamed runny, but just like the recipe said, it really thickened once it started to cool. Definitely keeping this recipe.
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Monica — Reply
I’m glad that you and your family liked the recipe! 🙂
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Stephanie — Reply
I’ve found that I like the recipe better without the nutritional yeast. Also, since I am not vegan, adding a little pesto as a topping to the finished dish is delicious, as well as throwing in whatever vegetables you have. As a non-vegan I like that dish is nutritious and has a lot of plant protein and good fat while still giving that creamy pasta fix.
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Robin — Reply
Love the recipe!! I’m new to this vegan thing ! You got me with that one !! Quick , easy and delicious 😋
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Monica — Reply
So glad that this recipe works for you. Hope you find more keepers on my site! 🙂
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Katrina — Reply
Wow, very good recipe. Love the protein you get from the tofu. I used it with mushroom raviolis and then I loaded my plate with vegetables since I love vegetables.
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Monica — Reply
Glad that you liked the recipe!
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Dorie Kosche — Reply
Oh my goodness is this good! I read thru the reviews and decided to put in some chickpea miso. About a half teaspoon for half the recipe. I had half a box of tofu that I thought would go to waste and saw this recipe. Followed it closely but like a scatterbrain, I dumped the pasta water down the drain so I used almond milk and it was delish. My brother is finishing up 3 servings and lovin it.
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Monica — Reply
So glad that you like the recipe, Dorie!
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Michael — Reply
Just made your Silken Tofu Pasta sauce. Very simple and it tasted great. Thank you for the recipe.
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Monica — Reply
You’re welcome! I’m so happy that you liked the recipe! 🙂
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Sidney — Reply
I just tried for the first time and wow! This pasta is so good. I’m not a big fan of pasta but I had some silken tofu to use up and it was amazing!
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Monica — Reply
I’m so happy that you liked the recipe, Sidney! 🙂
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Kim — Reply
Your recipe is my first ever attempt at vegan Alfredo… such an easy recipe to follow. I prefer my Alfredo thicker so I added vegan Parmesan and mozzarella shreds, turning it into a “3 cheese” Alfredo. It wasn’t getting thick so I added just a pinch of chickpea flour to thicken it up. I tossed it into my chickpea pasta and it is just heavenly! I didn’t know I was missing Alfredo pasta until this moment.
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Monica — Reply
I’m so happy that you liked it, Kim! 🙂
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Shannon — Reply
If I use garlic and onion powder when should I add it since I won’t be sauteing anything. I want to make this for lunch tomorrow and I’m out of fresh onions and garlic.
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Monica — Reply
Just add it to the blender with the silken tofu. Enjoy! 🙂
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Carol R Salyers — Reply
I made this tonight and loved it! Followed the recipe so my review is of your recipe, not my take on it!! I put my sauce over gnocchi with a few pieces of roasted red pepper on top. Absolutely delicious and healthy. I love the idea of having a white sauce that isn’t loaded with calories and fats!! Thank you!
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Monica — Reply
I’m so happy that you liked it. I love the creaminess without all the fat and calories too! 🙂
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Julie — Reply
This recipe is so easy and delicious! In fact, I bought extra boxes of silken tofu just to make this recipe! We’ve always prepared it exactly as written, but last night, I made it with slightly less pasta and added roasted vegetables, and it was fantastic! Thanks for such a great recipe!
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Monica — Reply
I’m so happy that you liked it, Julie!
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Paige Jozic — Reply
Delicious! Now I know what to do with silken tofu! Quick and easy recipe, it has a nice light flavor. I added extra lemon and pepper in mine. This will definitely go into my dinner rotation! Thanks!
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Monica — Reply
I’m glad that you gave silken tofu a try and that you liked it! You have to try my chocolate pie that I make with it too! It’s so good! https://thehiddenveggies.com/vegan-chocolate-pie/
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Keight — Reply
Outstanding! I am always hesitant of trying “white” sauces. They usually are too heavy. This felt like a luxury carpet ride to heathy island! Thank you. Job well done!
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Monica — Reply
LOL! I’m so happy that you liked the recipe! 🙂
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Alana — Reply
Hi may I know if I can freeze the tofu sauce?
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Monica — Reply
Yes, you can, Alana. Enjoy! 🙂
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Alexander Karlsson — Reply
Hey! I’m interested in trying this recipe, but I do not have a blender at home. Would an immersion blender work as well? if not, is there any other way to make the recipe that doesn’t require a blender?
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Monica — Reply
Yes, an immersion blender will work well too. Enjoy! 🙂
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Shelby — Reply
Absolutely fire! I put it over chickpea pasta for extra protein. I added creole seasoning, veggies, and some vegan Parmesan cheese. This will be my new go to!!
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Monica — Reply
I’m so happy that you like it, Shelby! 🙂
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Tina — Reply
This pasta sauce is outstanding!! I’ve made it a few times and even my “I have to have meat at every meal and I refuse to touch tofu!” husband loves it. He’s the “Mikey, who-doesn’t-like-anything” in my life. That’s saying something about how good this sauce is.Thank you, thank you, thank you for sharing this recipe!!
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Monica — Reply
You’re welcome, Tina! I’m so happy that you and your husband like it! 🙂
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Robin — Reply
Hoping I will have as much luck with my Mikey, lol! We are going to try Monica’s recipe tonight.
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Paul — Reply
Wow. This was great! I chopped up a yellow bell pepper and sautéed it with the onion. I also added raw broccoli florets to the sauce and let them simmer for 5 minutes before adding the pasta.
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Monica — Reply
I’m so happy that you liked the recipe, Paul. 🙂
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Irene Matawaran — Reply
Hi Monica,
Can I omit the nutritional yeast?
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Monica — Reply
Yes, you can leave it out. You may want to replace it with a splash or soy sauce or a teaspoon of miso paste to give the sauce more of an umami flavor.
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Robin — Reply
Wondering if you’ve ever tried mushroom powder as an addition to this recipe. I am going to be trying the recipe tonight, as written, but was just curious since mushroom adds a nice umami flavor as well.
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Monica — Reply
I have not tried it that way, but I’m sure that it would taste great! 🙂
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Robin —
I might try the mushroom powder with our leftovers. If so, I will report back. Thanks!
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M — Reply
Was the mushroom powder good? I have some dehydrated mushrooms I’m not sure what to do with. I could rehydrate them and then add them or throw them straight in as is.
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Eileen — Reply
Had some silken tofu on hand, and this was such a good way to use it up!! Really delicious, honestly even exceeded my expectations.
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Monica — Reply
I’m so happy that you liked it, Eileen! 🙂
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Birdy — Reply
Does the sauce store well if not combined with the pasta right away?
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Monica — Reply
Yes, it does. Enjoy! 🙂
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MsRaeDiva — Reply
Easy, delicious … along with garlic used shallots and red onion, added cajun shrimp, wilted spinach and Tajin…
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Monica — Reply
I’m glad that you enjoyed the recipe. 🙂
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Sophie — Reply
Hi I just made this……having made many different creamy vegan pasta sauces….this is THE BEST! Simple to make , full of protein, sooooo tasty I just scoffed 2 helpings! I added in some frozen peas to add extra veggies, I think every non vegan should try this dish , it would convert them. Thanku so much for sharing this xxx
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Monica — Reply
I’m so happy that you like the recipe, Sophie! My family loves it too! Such yummy comfort food! 🙂
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Brandi — Reply
Made this today! Love it! Thanks for sharing!
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Monica — Reply
You’re welcome, Brandi. I’m glad that you liked the recipe! 🙂
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Emily — Reply
Definitely want to try this—looks delicious!!
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Monica — Reply
Thanks, I hope that you love it, Emily! 🙂
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