Spicy and Creamy Vegan Cajun Pasta with Tofu

top view of served vegan cajun pasta in a serving plate.

Spicy and Creamy Vegan Cajun Pasta with Tofu

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.

Course Main Course

Cuisine Cajun

Keyword creamy cajun pasta, vegan cajun pasta, vegan cajun pasta recipe, veggie cajun pasta

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 235kcal

Author Gunjan

Ingredients

For sauce

2 tbsp vegetable broth
1/2 cup roughly chopped onions
1-2 garlic cloves
1/4 cup tomato puree
1/4 cup raw cashew nuts
1 tbsp nutritional yeast
1-2 tbsp cajun spice blend
1 cup unsweetened coconut milk (tetra pack)
Salt as per taste

Others

2 tbsp low sodium soy sauce
16 oz super firm/extra firm tofu (drained, pressed, sliced)
1/2 cup broccoli florets
1/2 cup colored bell peppers (sliced length wise)
2 1/4 cup cooked pasta (chickpea rotini/regular/whole grain)
Salt as per taste

Instructions

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!

Video

Notes

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.

Nutrition