Craving a pasta dish with a serious kick? This Spicy Tofu Fettuccine is your answer! We’re talking perfectly golden, pan-fried tofu cubes swimming in a rich, fiery tomato sauce infused with garlic and red pepper flakes. Piled high on a bed of vibrant spinach fettuccine, it’s a hearty, satisfying, and incredibly flavorful meal that comes together in under 30 minutes. It’s the kind of dish that warms you from the inside out. I love serving it with a thick slice of crusty bread to mop up every last drop of that incredible sauce. While I find it’s perfect as is, a sprinkle of your favorite vegan parmesan would also be a delicious addition!
Ingredients
• 1 pound / 454g spinach fettuccine
• 2 tablespoons / 30ml olive oil
• 1 pound / 454g firm or extra-firm tofu, pressed, patted dry, and cut into ¾-inch / 2cm cubes
• 4 cloves garlic, minced
• 2 medium onions, finely diced
• ½ teaspoon / 2.5ml dried red pepper flakes, or more to taste
• 2½ cups / 600ml tomato purée
• ½ teaspoon / 2.5ml salt, plus more to taste
• Freshly ground black pepper, to taste
• Fresh minced parsley, for garnish
Instructions
1. Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the spinach fettuccine and cook according to package directions until al dente.
2. Pan-Fry the Tofu: While the pasta cooks, heat the olive oil in a large skillet or pan over medium-high heat. Add the cubed tofu and cook, tossing frequently, until golden brown and crisp on all sides. Transfer the cooked tofu to a plate and set aside.
3. Sauté the Aromatics: Reduce the heat to medium. If the pan is dry, add another splash of olive oil. Add the diced onions, minced garlic, and red pepper flakes. Sauté for about 5 minutes, stirring often, until the onions are soft and fragrant.
4. Simmer the Sauce: Return the golden tofu to the skillet. Pour in the tomato purée, salt, and a generous amount of freshly ground black pepper. Stir everything together and bring to a gentle simmer. Let it cook for 8-10 minutes, allowing the sauce to thicken and the flavors to meld.
5. Serve: Drain the cooked fettuccine well. Divide the pasta among four serving plates. Spoon the hot tofu and tomato sauce generously over the top. Garnish with fresh minced parsley and serve immediately.
Nutritional Information
• SERVES 4. is an estimate and will vary depending on the exact used. For a full breakdown, please use an online calculator with your specific .
Pro Tips
• for the Perfect Spicy Tofu Pasta
• For the best texture, press your tofu for at least 30 minutes before cooking. This removes excess water and allows it to get wonderfully golden and crisp in the pan.
• Bloom the red pepper flakes by adding them to the hot oil with the onions and garlic. This simple step toasts the flakes, deepening their flavor and releasing more of their spicy heat into the sauce.
• Before draining your pasta, reserve about a cup of the starchy cooking water. Add a few tablespoons to your tomato sauce as it simmers to help it thicken and cling beautifully to the fettuccine.
FAQ
Q: Is this spicy tofu fettuccine a good source of protein
A: Yes, this dish is an excellent source of plant-based protein. The pound of firm tofu provides a substantial amount, making it a hearty and satisfying vegetarian meal that will keep you full and energized.
Q: Can I make this recipe without tofu
A: Absolutely! If you’re not a fan of tofu, you can easily substitute it with a 15-ounce can of chickpeas or white beans (like cannellini) for a different texture and protein boost. For another ‘meaty’ vegetarian option, try using crumbled tempeh.
Q: How do I get my tofu crispy for this pasta
A: The key to crispy tofu is removing excess water. For the best texture, press your firm or extra-firm tofu for at least 30 minutes before cooking. This allows it to get wonderfully golden and crisp in the pan instead of steaming.
Q: How can I store and reheat leftovers
A: Store any leftover tofu fettuccine in an airtight container in the refrigerator for up to 3 days. The tofu may soften slightly, but the flavors will be just as delicious. Reheat gently on the stovetop with a splash of water or in the microwave.
