Name: Silken Tofu Spinach Pasta Sauce Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Vegan
Ingredients: 150 g (5.3 oz) Silken Tofu; 5 cups (200 g / 7 oz) Spinach, chopped; 2 tbsp Nutritional Yeast; 2 cloves Garlic, minced; 1 small Onion, chopped; 2 tbsp Lemon Juice; 1 + 1/2 tsp Olive Oil; 1/4 tsp Chilli Flakes (optional); 1/2 tsp Black Pepper, crushed (to taste); 1 tsp Salt (to taste); 2 cups (200 g / 7 oz) Fusilli Pasta (dried / uncooked); Fresh Basil or Vegan Parmesan (optional)

Introduction

This creamy, rich, and high-protein vegan pasta sauce is packed with the goodness of tofu, spinach, and garlic. It’s nut-free, dairy-free, gluten-free, and comes together in less than 20 minutes, making it perfect for a quick, comforting meal. Inspired by the classic Indian dish Palak Paneer, this sauce uses silken tofu for a smooth, luscious texture.

A black bowl filled with tightly coiled spiral pasta coated in bright green pesto sauce, sprinkled lightly with pale yellow grated cheese, and topped with three fresh green basil leaves at the center. The bowl is placed on a dark wooden surface with pieces of straw underneath. Around the bowl, there is a dark blue cloth on the left and two small black bowls above, one filled with cracked black pepper and the other with more grated cheese. A silver fork lies on the right side of the bowl, and additional basil leaves are scattered near the cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (200 g or 7 oz) dried fusilli pasta (or any pasta of your choice)

150 g (5.3 oz) silken tofu

5 cups (200 g or 7 oz) chopped spinach

2 tbsp nutritional yeast

2 cloves garlic, minced

1 small onion, chopped

2 tbsp lemon juice

1 1/2 tsp olive oil

1/4 tsp chilli flakes (optional)

1/2 tsp crushed black pepper (to taste)

1 tsp salt (to taste)

Fresh basil or vegan parmesan for garnishing

Instructions

Step 1: Bring 4-5 cups of water with 1 tsp salt to a rolling boil in a large pot. Cook the pasta for 2 minutes less than the package instructions. Drain the pasta, reserving 1/2 cup of pasta water, and set aside.

Step 2: Heat olive oil in a pan over medium heat. Add minced garlic, chopped onion, and chilli flakes if using. Sauté for 1-2 minutes until the onion becomes translucent. Add chopped spinach and cook, stirring occasionally, until completely wilted.

Step 3: Transfer the cooked spinach mixture to a blender. Add silken tofu, nutritional yeast, salt, black pepper, and lemon juice. Blend until smooth. Taste and adjust seasonings as needed.

Step 4: Pour the blended sauce back into the pan. Add the cooked pasta and stir gently. Simmer the pasta in the sauce for 2-3 minutes to finish cooking. Use reserved pasta water to adjust the sauce consistency if necessary. Garnish with fresh basil or vegan parmesan before serving.

Tips & Variations

Add 1/4 cup fresh basil or 1-2 tbsp basil pesto for extra aroma.

For a creamier texture, blend in soaked cashews or a splash of coconut milk.

Use baby spinach or thawed and well-drained frozen spinach as alternatives.

Make quick vegan parmesan by grinding 15-20 cashews with 1 tbsp nutritional yeast and a pinch of salt.

Enhance the dish by adding sautéed or air-fried mushrooms, or sun-dried tomatoes.

Replace tofu with paneer if you don’t require a vegan version—soak store-bought paneer in warm water for 10 minutes before use.

FAQs

Can I use firm or extra firm tofu instead of silken tofu?

Yes, you can use firm or extra firm tofu, but it won’t blend as smoothly. You may need to add plant-based milk like soy or coconut milk to restore the sauce’s creamy texture.