Vegetarian Summer

Easy Tofu Tomato Pasta With Vegetables

4 servings


10 minutes

active time

30 minutes

total time


Approx. 225 grams pasta of choice (roughly 8 ounces - enough for 4!)

1 pack firm or extra firm tofu (roughly 350g or 12 ounces)

2 Tbsp olive oil

2 cloves garlic, minced

1 large bell pepper, cored + chopped

1 tsp smoked paprika

1/2 tsp chili powder

2 cups spinach

3 cups tomato sauce

1/4 cup parsley, chopped

Salt + pepper, to taste

Optional garnish: fresh basil, parmesan or vegan alternative


Bring a pot of water to a boil and cook pasta according to package instructions.

While waiting for water to boil, crumble tofu: remove from packaging and drain liquid. Wrap in paper towel, then gently press out excess water. Over a large bowl, use your hands to tear block of tofu into smaller chunks. Then, squeeze those chunks into even smaller pieces, until the entire block is "crumbled." (see pics or recipe video for reference!)

Heat olive oil in a large, deep pan over medium-high heat. Add minced garlic and sauté until fragrant, about 2 mins.

Then, add in chopped bell peppers (or other veggies if using). Sauté for about 5 mins.

Add in crumbled tofu, smoked paprika, chili powder, salt, and pepper. Stir and cook for another 5 mins.

Then, add in spinach (or other leafy green), tomato sauce, and chopped parsley. Stir well and allow to simmer for 5 mins.

Drain pasta and add to sauce. Stir to combine before removing from heat.

Serve pasta into bowl and top with additional garnish, if desired. I love some chopped basil and freshly grated parmesan :)


Serving Size



389 kcal

Total Fat

11 g

Saturated Fat

2 g

Unsaturated Fat

8 g

Trans Fat





957 mg

Total Carbohydrate

58 g

Dietary Fiber

6 g

Total Sugars

11 g


18 g

4 servings


10 minutes

active time

30 minutes

total time
Start Cooking