and receive exclusive recipes and my latest vegan dishes and news.
Quick vegan pasta with braised tofu and mushrooms

I made this pasta with braised tofu. I normally buy it at my health food shop around the corner or on Amazon. It comes in a tin and looks a bit like tuna when you open it. I often use it when I am making quick dinners as it's already seasoned and doesn't need marinating. It works well in pasta or I also add it on top of puréed soup (sauté separately in oil and season with salt, pepper, garlic and smoked paprika powder).
For this recipe I used rice pasta but you can use any kind of pasta you like. I also bought some buckwheat pasta which I will try soon in another recipe.
INGREDIENTS (2-3 portions):
Pasta sauce ingredients:
- 1 tin of braised tofu
- 3/4 of a pack of baby portobello mushrooms
- 1 small onion
- 3 tbsp soy sauce (to taste)
- 3 tbsp tomato paste
- 1 tbsp paprika powder
- 1 tbsp smoked paprika powder
- 1 1/2 tsp garlic powder
- 1 tsp mixed herbs
- 1/2 tsp salt (to taste)
- Black pepper
Other ingredients:
- Pasta of your choice
- Green salad (optional)
METHOD:
Start with boiling the pasta.
Then chop up 3/4 of a pack of baby portobello mushrooms (or any kind of mushrooms) and finely chop 1 small onion. Sauté in some olive oil in a large pan.
Open the tin of braised tofu and drain the liquid (you don't have to but I mostly do to avoid some of the oil). Cut the braised tofu into smaller pieces and also sauté with the onion and mushroom for a few minutes.
Add all other sauce ingredients to the pan including some water if needed. Cook for a few more minutes until flavours develop nicely. Season to taste.
Drain the pasta, plate with the sauce on top and serve with a nice green salad on the side. Weekday dinner done! Enjoy!
And if you have another tin of braised tofu left why not try my vegan tuna mayo recipe. As always easy to make and very tasty.

More Easy Vegan Mains recipes

Vegan Christmas meatloaf wreath

Sweet potato and broccoli bake with pumpkin seed pesto

Giant courgette and leek patty

Hello, I am Philipp! I started this blog because I believe delicious vegan food is for everyone and I believe in being inclusive. Food is about sharing and enjoyment and I wanted to cater for all palates while showing the amazing variety of luscious vegan dishes and how easy it is to cook them.

FEATURED POSTS
- Dressini tahini dressings
- Vegan fish fingers - easy and incredibly delicious
- Dressini tahini dressings - support us on Kickstarter now
- Vegan grilled feta on summery watermelon and caper salad
- Vegan Portuguese custard tarts - Pasteis de nata vegano
- Vegan crème brûlée - easy to make and low fat
- Vegan t-shirts, hoodies and sweaters
- Happy world vegan day!
- Veggie burger with avocado mayo
- Champagne & blueberry sorbet - no churn, 3 ingredients
- Vegan cashew cheese pizza with green peppers, mushrooms, artichokes and olives
- INDULGENT CHERRY CHOCOLATE & ALMOND CAKE
- Easy vegan chicken fillets with mushroom gravy and sweet potato mash
- Potato roulade with minced tempeh filling and half a peach with cranberry jam
- Rosemary roasted butternut squash in a lentil tomato and mushroom sauce
- Easy silken tofu pana cotta in a cherry chocolate sauce
- Easy vegan sausages
- Butternut squash and orange soup
- Vegan Hippo super rich chocolate cake
- Easy vegan cashew cheese slices (aka sliceable #Gary)
- Easy vegan Wimbledon cheese cake with strawberries
- Vegan banana ice cream