What’s better than crispy Cajun breaded tofu served over a bed of cheesy Cajun alfredo pasta? Answer: nothing. This Cajun spiced tofu is baked, but like so freaking crispy. This vegan Cajun alfredo pasta is a one pot recipe making it super easy. Plus, it makes it’s own sauce. You don’t have to worry about how to thicken this alfredo without dairy, it thickens while it cooks the pasta. Add some vegan Parmesan and you have a salty, cheesy, sorta spicy, tangy, amazing alfredo sauce! I love when a multiple component dish can all be cooked at once, and this recipe requires only one pan in the oven and one skillet on the stove. So you can relax and just enjoy cooking!
What You Need For This Spicy Goodness:
- Extra-Firm Tofu: Extra firm tofu is the best for this recipe!
- Dijon Mustard and Non-dairy Milk: For step one of the breading.
- All Purpose Flour and Cajun Seasoning: For step two of the breading.
- Panko and Cajun Seasoning: For step three of the breading.
- Olive Oil: To sauté some very important garlic!
- Garlic: Lots of garlic.
- Vegetable Broth and Non-dairy Milk: To simmer the pasta and create the base of the sauce.
- Pasta: I like to use bowtie, but you can really use any kind!
- Vegan Parmesan: To make the sauce nice and cheesy and creamy.
- More Cajun Seasoning and Lemon Juice: This is to flavor the sauce. The lemon is optional, but I really enjoy it!
Both the Cajun breaded tofu and the vegan Cajun alfredo pasta are delicious all on their own, but if you but them together, you have a truly incredible meal! I know a lot of people hate to do the breading process on tofu or anything really. However, this tofu is worth the dirty hands. Also, if you use one hand for the wet portion and one for the dry, you will limit how messy your hands get.
Why Should You Make This Amazing Pasta and Tofu Combo?
- This tofu is the crispiest, crunchiest, best tofu ever.
- This Cajun alfredo pasta is so simple, you’ll be shook by how delicious it is.
- The Alfredo sauce is way healthier than a regular Alfredo.
- Protein, yes protein.
- It is just seriously delicious.
Vegan Cajun Alfredo Pasta and Tofu
Crispy Cajun Tofu
- 1 Block(15oz.) Extra firm tofu, drained and pressed
- A few pinches of salt and pepper
- 1 Cup Non-dairy milk, unsweetened I used oat milk
- 2 Tablespoons Dijon mustard
- 3/4 Cup All purpose flour
- 1 Cup Panko bread crumbs, vegan
- 2 teaspoons Cajun seasoning, divided
Creamy Cajun Alfredo Pasta
- 2 teaspoons Olive oil
- 8 Cloves Garlic, chopped
- 2 Cups Non-dairy milk, I used Oat milk*
- 1 1/4 Cups Vegetable broth
- 8 Ounces Pasta, I used bowtie pasta
- 1 Cup Vegan Parmesan**
- 1 teaspoon Cajun seasoning
- Squeeze of Lemon Juice, optional
- Salt and pepper to taste
- Make the tofu first. Preheat the oven to 425 degrees(F).
- Once the tofu has been drained and pressed, cut the block through the side into rectangles. Then cut those into triangles. Sprinkle with a pinch of salt and pepper. Set aside.
- Take three medium sized mixing bowls, in the first one whisk together the non-dairy milk and the Dijon. In the second one, whisk together the flour and 1 teaspoon of Cajun seasoning. In the third bowl, whisk together the panko and the remaining 1 teaspoon of Cajun seasoning.
- Take one triangle of tofu, dip in the milk/Dijon mixture, then put in the flour mixture and coat completely, then back in the milk, making sure to get it all wet, back in the flour, back in the milk, then into the panko mixture. Press the panko onto the tofu making sure the whole piece is coated. Repeat with all the tofu.
- Place each piece of tofu onto a sheet pan sprayed with non-stick spray or with a silicone mat or parchment paper. Spray the tops of the tofu with non-stick spray or brush with a little olive oil.
- Bake for 15 minutes, flip the tofu, spray or brush with more oil. Bake for another 15 minutes or until golden brown and crunchy.
- While the tofu bakes, make the pasta.
- In a large skillet, heat the olive oil on medium high. Then add the garlic. Sauté for 2-3 minutes.
- Add the non-dairy milk and vegetable broth. Whisk to combine.
- Bring to a simmer, and then reduce heat to medium low.
- Add the pasta and stir. Making sure the pasta is submerged in the liquid. Simmer the pasta, stirring frequently for 15-18 minutes or until the pasta is al dente. The liquid will start to absorb, just make sure the pasta is as submerged as possible.
- Add the vegan Parmesan and Cajun seasoning. If the pasta seems a little dry add a splash more milk. Stir to combine and continue until the vegan Parmesan has melted as much as possible.
- Add the lemon if using and then taste and adjust seasoning. My Cajun seasoning is pretty salty, so I didn't need salt and pepper, but you may.
- Serve the pasta with some tofu on top and chives if desired.