A blender turns a block of plant-based tofu into a creamy, dreamy, and vegan sauce. Plus, making this swap (along with replacing Parm with nutritional yeast) cuts the saturated fat by more than 80%. If you want the recipe to be entirely vegan, make sure the tagliatelle is egg-free.
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Ingredients
- 12 oz.
dried tagliatelle
- 3 Tbsp.
olive oil
- 1
large shallot (3 oz.), thinly sliced
-
Kosher salt
- 4
cloves garlic, thinly sliced
-
1/2-inch piece ginger, peeled and chopped
- 3 Tbsp.
mild gochujang
- 1/4 cup
double-concentrated tomato paste
- 3 Tbsp.
rice vinegar
-
14-oz. package firm tofu, drained, blotted dry, and broken into pieces
- 1 tsp.
reduced-sodium vegetable bouillon base (we used Better Than Bouillon)
- 1/4 cup
nutritional yeast
-
5-oz. container baby spinach
- 2 Tbsp.
roasted sesame seeds
-
- Step 1Cook pasta per package directions, reserving 3 cups pasta cooking water before draining.
- Step 2Heat oil in large skillet on medium-low. Add shallot and 1/4 teaspoon salt; cook, covered, stirring occasionally, until tender, 2 to 3 minutes. Uncover, add garlic and ginger, and cook, stirring occasionally, 2 to 3 minutes. Add gochujang and tomato paste; cook, stirring occasionally, until deepened in color, 2 to 4 minutes. Add vinegar and cook, scraping up any browned bits. Transfer to high-speed blender.
- Step 3Add tofu, bouillon base, nutritional yeast, and 1 cup reserved pasta water. Blend until smooth.
- Step 4Return skillet to medium-low. Add spinach, drained pasta, tofu sauce, and another 1 cup reserved pasta water. Cook, tossing and adding remaining pasta water as needed, until sauce is creamy and generously coats pasta.
- Step 5Serve in bowls sprinkled with sesame seeds.
NUTRITIONAL INFORMATION (per serving): About 625 calories, 19 g fat (2.5 g saturated), 4 mg cholesterol, 580 mg sodium, 86 g carbohydrates, 8 g fiber, 10 g sugar (0 g added sugar), 28 g protein
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