This Spicy and Creamy Vegan Cajun Pasta with Tofu is bursting with vibrant flavors. With tender tofu chunks adding protein, this pasta dish is a culinary adventure that combines rich creaminess, fiery spices and wholesome ingredients in one unforgettable meal.
Its a comfort food for all times and so easy to make. Its great to pack for lunches and is specially delicious if served for dinner.
Tofu is my favorite protein. I like to add it in most of my recipes. I really love tofu tikka masala which is made with Indian spices.
About cajun cuisine
It is a style of cuisine developed by Cajun-Acadians. It is also referred to as rustic cuisine. Cajun cuisine is usually a 3 pot affair with the combination steamed rice, meat and vegetables. The spices are made with various herbs, cayenne pepper, black pepper, and green onions.
My quinoa jambalaya is a great recipe example of this cuisine.
Is cajun pasta vegan?
Traditionally, cajun pasta is made with chicken and is cooked in chicken broth. So, originally its not vegan. However, I have used tofu in this recipe and made it vegan cajun pasta so as to fit into everyone’s diet.
Why you will love this
Flavorful and satisfying
Easy to make
Oil free and low in fats
Protein packed and healthy
Comfort weeknight family dinner
Tofu – this adds protein to the recipe making it healthier and filling. I used high protein super firm tofu but you may use extra firm tofu.
Pasta – I used protein pasta made from chickpeas (Banza) to add more nutrition and protein. You may use regular pasta if desired.
Cajun spice mix – I used store bought cajun spice blend for convenience. You may use homemade or any of your choice.
Veggies – I liked the combination of broccoli and bell peppers in this vegetarian cajun pasta recipe but any vegetables of your choice works here.
Cashew nuts – I tested cajun sauce with and without cashew nuts. My whole family approved the creamy texture of this sauce which was made with cashew nuts. So, I recommend using cashew nuts because they make this cajun pasta sauce creamy without cream.
Vegetable broth – I made this recipe oil free so I used vegetable broth as the base to sauté onions and make a healthy cajun sauce.
Soy sauce – I recommend using low sodium soy sauce to sauté tofu here. This will help balance the sodium level in this recipe.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make
Step 1 – Sauce
Firstly, I heated a nonstick pan and added vegetable broth in it. Then, I added roughly chopped onions followed by garlic cloves, tomato puree, cashew nuts, nutritional yeast, coconut milk, cajun spice blend and salt.
Next, I stirred it well and let it cook for few minutes until 2-3 bubbles.
Lastly, I turned it off and spooned it out in the blender. Then, I blended it until smooth and creamy and kept it aside.
Step 2 – Assemble
In this step, I heated another nonstick pan or skillet and added soy in it. Immediately, I tossed in sliced tofu and coated each of them with soy sauce. Then, I let it cook for few minutes until chewy and golden in color.
Secondly, I tossed in vegetables and gently mixed everything in the pan.
Next, I folded in cooked pasta in the pan.
Then, I poured in the blended cajun pasta sauce.
Lastly, I seasoned it with salt as per taste and let it cook for few minutes until the sauce thickened sightly.
I served this vegan cajun pasta warm and it tasted outstandingly delicious. We all ate it for our dinner and it was so comforting.
This veggie cajun pasta tastes best when served immediately. However, you may refrigerate the leftovers in a glass container with a lid for 2-3 days. Warm it up in the microwave nicely before serving.
- If using extra firm tofu make sure to press it really well so as to avoid its breakage while tossing all the ingredients together in the pan. Pressing tofu also helps it become firmer.
- If using Vitamix blender then the cooked sauce ingredients does not need to be cooled before blending. If using some other blender then cool down the ingredients before blending.
- This is an oil free pasta recipe so it important to use a good quality nonstick pan so as to avoid any sticking.
It originated in Louisiana whose roots were from France but were immigrants to Canada.
Cajun seasonings is more about ground peppers and creole seasoning consists mainly of a variety of herbs.
I used lightened coconut milk from tetra pack to keep this recipe low in fat and in calories. You may use canned full fat coconut milk to make it creamier.
More vegan pasta recipes
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I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
Did you make it?
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In addition, you may checkout my cookbook for everyday comfort vegan recipes.
Spicy and Creamy Vegan Cajun Pasta with Tofu
- Heat a nonstick pan at high flame and add vegetable broth to it.
- Add onions, garlic cloves, tomato puree, nutritional yeast, cashew nuts, Cajun spice blend, coconut milk and salt to it. Stir and let it cook for few minutes up to 2-3 bubbles. Turn it off and let it cool down a bit.
- Spoon the cooked sauce in the blender and blend it smooth and creamy. Keep it aside.
- Heat another large nonstick pan or skillet at medium flame and add soy sauce to it. Place tofu slices in it in a single layer. Flip each slice with the help of tongs and make sure that each tofu slice is coated with soy sauce. Cook tofu from all sides until golden brown in color.
- Toss in broccoli and colored bell peppers. Mix gently without breaking tofu slices. Let it cook for 30 seconds at medium flame.
- Toss in cooked pasta and mix everything once or twice gently.
- Fold in blended sauce and adjust salt as per taste. Let it cook uncovered for few minutes at low-medium flame until sauce starts to thicken.
- Turn it off and mix everything once more. Serve hot and enjoy!
- I used high protein super firm tofu in this recipe. You may use extra firm tofu but make sure to press tofu well so that it firms up and does not break while cooking.
- Any pasta of your choice can be used here. I used chickpea rotini from Banza in this recipe to add more protein.
- I used coconut milk beverage style that comes in tetra pack to make this recipe light. You may use canned coconut milk (lightened or full fat). In this case the nutritional value will vary.
- This Cajun pasta tastes best when served immediately but you may refrigerate the leftovers in a glass container with a lid for 2-3 days. Warm it well in a microwave before serving.
- Depending on your blender you may chose to cool down the cooked sauce before blending. I used Vitamix blender so I was able to blend immediately.
- This is an oil free recipe but after tossing vegetable if desired you may grease the vegetable with a cooking spray for extra moisture.