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A white plate containing, pasta in tomato sauce with tofu, fresh basil and grated cheese.

Tofu Pasta with Tomato Sauce

This Tofu Pasta is a perfect combination of crispy pan-fried tofu, pasta noodles, flavourful tomato sauce, parmesan, and fresh basil. Learn how to make at home with simple pantry-friendly ingredients.
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Course: Main Course
Cuisine: Italian
Diet: Vegetarian
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 2 -3
Calories: 498kcal
Author: Khin


  • Large pot to boil pasta
  • Large non-stick pan or skillet


  • 300 gram Firm tofu About 10.5 oz, drained and cut small dices.
  • 150 gram Pasta Spaghetti, linguine, penne, or choice of pasta
  • 3 clove Garlic Finely chopped
  • 2-3 tbsp Olive oil
  • 1 cube Vegetable stock cube About 5 gram
  • ½ tsp Salt
  • ½ tsp Black pepper
  • 1 tbsp Sugar (Optional)
  • 1 tbsp Italian herbs Dried Italian herbs mix
  • 20 gram Parmesan Freshly grated parmesan or choice of hard cheese
  • handful Basil leaves Or parsley


  • Fill the large pot with enough water and bring it to a boil. Add a good amount of salt to season the water. Cook the pasta by the packet instructions. Reserve one cup of pasta water for later use. Prepare the tofu and tomato sauce, meanwhile the pasta is cooking.
  • Place the tofu blocks over the paper towel or clean cloth and place more paper towel on top. Press down gently to remove excess water. Then cut it into small same-size cubes.
  • Over medium heat, pan fry the tofu cubes with olive oil, until all sides are brown and crisp. Remove from pan and set them aside.
  • In the same pan drizzle more oil if needed. Add chopped garlic and saute for a few seconds until fragrant. Add tomato passata, vegetable stock, salt, pepper, sugar, and black pepper to taste. Simmer for 1-2 minutes.
  • Then pour the reserved pasta water and bring it to simmer for 3-4 minutes. Add Italian herbs and stir it well.
  • Add the cooked, drained pasta and fried tofu in the sauce. Combine well with the sauce and finish with grated parmesan cheese and fresh basil leaves. Gently toss everything to combine everything evenly with the sauce.
  • Transfer to serving plate and garnish with grated cheese and fresh basil. Serve immediately and enjoy!


  • What type of tofu to use? Use extra firm or firm tofu and make sure to remove the excess moisture with paper towels.
  • Tofu frying tips: Use a non-stick pan to pan fry the tofu cubes or add a good amount of oil as the tofu can be stuck at the bottom of the pan. 
  • Tofu substitutes: Add your choice of plant-based protein like tempeh, vegan meat, mushroom, broccoli, etc. If you are cooking for non-vegetarians, you can add your choice of meat or seafood. 
  • What type of pasta to use? Use tagliatelle, linguine, fettuccine, spaghetti or choice of pasta, long or short. Pasta cooking time can be varied by the different brands and thickness of pasta. Always check the packet instructions for cooking time. 
  • Tomato passata - Instead of tomato passata you can use finely chopped ripe tomatoes. Sugar might be needed depend on the quality of passata sauce.
  • Dry Italian herbs - Add your favourite Italian herbs dry or fresh. I used mixed Italian herbs ( oregano, basil, rosemary, thyme, and marjoram). 
  • Parmesan - Parmesan is not vegetarian. Use vegetarian parmesan, if you are cooking for vegetarian. 
Nutritional facts are calculated approximately and it can be varied by the number of different factors. 


Calories: 498kcal | Carbohydrates: 70g | Protein: 27g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 1800mg | Potassium: 230mg | Fiber: 5g | Sugar: 9g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 375mg | Iron: 4mg
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