Vegan Cajun Alfredo Pasta and Tofu
Crispy, baked Cajun spiced tofu served over a one pot, creamy, cheesy, Cajun spiced alfredo pasta.
Servings: 4
Calories: 572kcal
Ingredients
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
Instructions
- 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.
Notes
If you need more information on pressing tofu, check out my TOFU COOKING GUIDE.
*I like to use oat milk for this because it is creamy. But any non-dairy milk will work.
**I like to use Violife Parmesan or Follow Your Heart Parmesan.
Nutrition
Calories: 572kcal | Carbohydrates: 99g | Protein: 29g | Fat: 12g | Saturated Fat: 3g | Sodium: 859mg | Potassium: 316mg | Fiber: 6g | Sugar: 17g | Vitamin A: 778IU | Vitamin C: 2mg | Calcium: 338mg | Iron: 5mg