Spaghetti with Garlicky Tofu Sauce

Looking for a plant-based pasta night that actually fills you up? Cubed firm tofu gets sauteed with crushed garlic, chopped onion, and green bell pepper until everything picks up a little color, then simmers in a hearty tomato sauce seasoned with oregano and basil.

Served over whole wheat spaghetti, this is comfort food that happens to be completely vegan. The tofu soaks up the garlicky sauce while keeping its satisfying chew, and the whole wheat pasta adds a nutty backbone.

Thirty minutes from cutting board to table. No fuss, no weird ingredients, just a solid weeknight dinner.

Chef Tips

• Press the tofu first: Wrap the block in paper towels and set something heavy on it for 15 minutes. Less moisture means better browning in the pan.
• Cube it small: Smaller pieces mean more surface area for the sauce to cling to and more crispy edges when you saute.
• Season as you go: The directions say “season to taste” for a reason. Taste the sauce after it heats through and build up the oregano, basil, and pepper until it sings.