Spaghetti & Tofu

This is vegan spaghetti stripped down to the essentials. Mashed tofu mixed with nutritional yeast, oil, and tamari gets stirred into spaghetti and tomato sauce, then warmed through in the oven. Dinner in 30 minutes with protein built right in.

Nutritional yeast is what gives this dish its savory, almost cheesy quality. Combined with tamari, it creates an umami punch that makes the tomato sauce taste richer and more complex than it has any right to be.

Mashing the tofu before mixing breaks it into small, ricotta-like crumbles that distribute evenly through the sauce. You get little bites of protein in every forkful instead of big bland chunks.

Baking the assembled dish in the oven rather than just heating on the stovetop lets the tofu absorb the tomato sauce flavors as it warms. It’s a simple step but it makes a real difference in how unified the dish tastes.

Kitchen Tips

• Use firm or extra-firm tofu for this. Silken tofu turns into mush and makes the sauce watery.
• Press the tofu for 10 minutes before mashing to remove excess water. Wrap it in a clean towel and press with a heavy pan.
• Don’t skip the nutritional yeast. Without it, the tofu is bland and the whole dish falls flat.

Variations

• Garlic and herb: Saute minced garlic and Italian herbs in the oil before mixing with the tofu for a more aromatic base.
• Spicy version: Stir in red pepper flakes or a spoonful of chili paste to the tomato sauce.
• Mushroom boost: Add sauteed diced mushrooms to the tofu mixture for extra meaty texture and umami.