Go Back

Vegan Marry Me Chicken Pasta with Crispy Tofu

A creamy, dairy-free pasta dish with crispy tofu, sun-dried tomatoes, and a rich cashew-based sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-Inspired, Vegan
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 oz pasta
  • 14 oz extra-firm tofu pressed and cubed
  • 3 tbsp olive oil divided
  • 4 cloves garlic minced
  • 0.5 cup sun-dried tomatoes sliced
  • 0.75 cup raw cashews soaked
  • 1 cup vegetable broth
  • 0.33 cup unsweetened plant milk
  • 3 tbsp nutritional yeast

Equipment

  • Large skillet
  • Blender
  • Large pot

Method
 

  1. Cook pasta according to package instructions. Drain and set aside.
  2. Pan-fry seasoned tofu in olive oil until golden and crispy. Remove and set aside.
  3. Sauté onion and garlic in the same skillet. Add sun-dried tomatoes.
  4. Blend cashews, broth, plant milk, and seasonings until smooth.
  5. Add sauce to skillet and simmer until thickened.
  6. Toss pasta with sauce and fold in tofu. Serve hot.

Notes

Adjust spice level and consistency to taste.