Lemon Tofu Spaghetti
Brighten up your weeknight dinners with this vibrant and creamy Lemon Tofu Spaghetti, a plant-based twist on classic pasta that's bursting with flavor! Featuring perfectly golden cubes of extra-firm tofu and a luscious lemon-garlic sauce made with plant-based milk and nutritional yeast, this dish strikes the perfect balance of zesty and savory. The sauce clings beautifully to al dente spaghetti, while a sprinkle of fresh parsley and optional red pepper flakes adds a pop of color and heat. Quick to prepare in just 40 minutes, this recipe is ideal for vegan and vegetarian eaters looking for a satisfying yet wholesome meal. Whether you're serving it for a cozy dinner or impressing guests, this one-pot delight is sure to become a household favorite.
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Recipe Information
Ingredients
- 400 g spaghetti
- 350 g extra-firm tofu
- 2 lemon
- 3 garlic cloves
- 3 tbsp olive oil
- 2 tbsp nutritional yeast
- 150 ml unsweetened plant-based milk
- 1 tbsp cornstarch
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp parsley, chopped (for garnish)
Instructions
Press the tofu to remove excess water by wrapping it in a clean kitchen towel and placing a heavy object on top. Let it sit for 10–15 minutes.
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the pasta cooks, dice the pressed tofu into 1.5 cm cubes. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the tofu cubes and cook for 6–8 minutes, flipping occasionally, until golden brown on all sides. Remove from the skillet and set aside.
Zest and juice the lemons. Mince the garlic cloves.
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned.
In a small bowl, whisk together the plant-based milk, cornstarch, lemon juice, lemon zest, nutritional yeast, salt, and black pepper until smooth.
Pour the lemon sauce mixture into the skillet with the garlic. Stir constantly over low heat until the sauce thickens, about 3–4 minutes. If needed, add the reserved pasta water gradually to adjust the consistency.
Add the cooked spaghetti and crispy tofu to the skillet, tossing to coat everything evenly in the lemon sauce. Cook for 1–2 minutes until heated through.
Taste and adjust seasoning with additional salt, black pepper, or red pepper flakes if desired.
Serve immediately, garnished with chopped parsley and additional lemon zest if preferred.
Nutrition Facts
Calories |
1654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.7 g | 97% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2527 mg | 110% | |
| Total Carbohydrate | 163.7 g | 60% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 8.7 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 2678 mg | 206% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1618 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
