SWEET AND SMOKY TOFU WITH LEMON PASTA
I just returned home from my first trip to Vegas and it was by far the best vacation I’ve ever been on! I spent the first few days sleeping when I returned and then my creative juices for recipe creating returned!
This vegan plant-based sweet and smoky tofu with lemon pasta was absolutely DIVINE! The contrast of the super tangy lemon sauce paired with the sweet and smoky warm spices of the tofu was an incredible combo. The sweet balances out the tart lemon beautifully. I absolutely LOVED IT!
The sweet and smoky tofu is super easy to make. All you do is mix up the spice mixture, cook the sliced tofu in a nonstick pan until crispy and browned, and then add the spices and coconut aminos. You will then cook it for just a few minutes until it thickens and caramelizes, which happens rather quickly!
Then you will make the lemon sauce quickly in a blender which only takes 5 minutes! Cook the pasta and serve with the sauce and tofu! The meal is so easy, so nutritious, healthy and delicious!
MORE TOFU RECIPES
Sweet and Smoky Tofu With Lemon Pasta
Delicious creamy vegan lemon pasta topped with a sweet and smoky warm tofu that has been caramelized! Super easy recipe to make for a healthy plant-based dinner or meal!
Ingredients
LEMON PASTA
- 1/2 cup (75g) raw unsalted cashews
- 1/2 cup (120g) water
- 3 tablespoons (45g) fresh lemon juice
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon fine sea salt
- 8 ounces pasta of choice, I used linguine
SWEET & SMOKY TOFU
- 1 tablespoon smoked paprika
- 1 tablespoon coconut sugar or brown sugar
- 1 teaspoon ground cumin
- 1 1/2 teaspoons garlic powder
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon fine sea salt
- One 10 ounce package extra firm tofu (I use the HODO brand because it requires no pressing), sliced into 1/4 inch thick slices
- 1/4 cup (60g) coconut aminos (this cannot be subbed)
Instructions
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Add all of the ingredients (except the pasta) under “lemon pasta) to a high-powered blender, like a Vitamix, and blend until completely smooth. If you don’t own a powerful blender, you should soak the cashews for several hours or boil them first. Drain them and then proceed.
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Cook the pasta according to the package directions and make sure to salt the water really well, or the pasta will turn out bland.
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While the pasta is cooking, combine the spices listed under “sweet & smoky tofu”, which is the paprika all the way to the salt, and whisk until well blended. This mixture will make a good amount, but you will ONLY be using 1 tablespoon of it for this recipe.
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Make sure your tofu is pressed or patted dry really well, if needed.
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Heat a large nonstick pan over medium heat and once hot add the sliced tofu. I used a little spray as well. Cook for 5 to 8 minutes on the first side until it is browned and crispy and flip them and cook another couple of minutes until browned.
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Add the 1 tablespoon of the spice mixture and sprinkle it all over the tofu to make sure they are coated well. Cook for about 30 seconds.
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Add the coconut aminos, lower the heat and flip the tofu until coated and heat through just until it has thickened and caramelized. This will happen rather quickly so don’t walk away or it could burn!
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Add the cooked pasta to individual serving bowls and add as much lemon sauce as desired and top them with cooked tofu.
