If you’re craving something rich, creamy, and utterly divine, this Smoked Tofu Alfredo is the perfect dish to indulge in.
A vegan twist on the classic Italian favourite, this recipe delivers all the comforting flavours of a traditional Alfredo but with a smoky, savoury kick from the tofu.
The combination of velvety sauce and golden, pan-fried smoked tofu makes this dish a standout. Whether you're a long-time vegan or simply looking to incorporate more plant-based meals into your routine, this recipe is a delicious way to do it.
Perfect for a cosy night in or a dinner party, this Smoked Tofu Alfredo will leave everyone asking for seconds! The best part? It’s surprisingly easy to make, and you can have it on the table in under 30 minutes.
Ingredients
1 tbsp olive oil
1 medium brown onion, sliced
200g extra firm smoked tofu, diced into small cubes
180g linguine
250 ml, oat single cream (I use Oatly)
4 cloves garlic, minced (or 2 cubes of frozen crushed garlic)
4 tbsp, nutritional yeast
1 cube vegetable stock cube
1 tsp onion powder
Pinch of dried chilli flakes
250 ml water
2-3 tbsp fresh parsley, chopped
Salt and pepper, to taste
Method
Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Drain and set aside, reserving ¼ cup of pasta water.
While the pasta is cooking, heat 1 tbsp of olive oil in a large pan over medium heat. Add the diced smoked tofu and cook for 5-7 minutes, turning occasionally until golden and crispy. Remove from the pan and set aside
In the same pan, add the sliced onions. Sauté for 3-4 minutes until softened. Add the minced garlic (or frozen garlic cubes) and cook for another minute until fragrant.
Dissolve the vegetable stock cube in 250 ml of water, then pour it into the pan with the onions and garlic. Stir in the oat cream, nutritional yeast, onion powder, and a pinch of dried chili flakes. Mix well and let it simmer for 3-4 minutes, allowing the sauce to thicken.
Add the sautéed smoked tofu back into the pan. Stir to combine and simmer for another 2-3 minutes. Season with salt and pepper to taste.
Add the drained linguine to the sauce, stirring to coat the pasta evenly. If the sauce is too thick, use the reserved pasta water to adjust the consistency.
Remove from heat and stir in the chopped parsley. Adjust seasoning if needed. Serve warm, garnished with extra parsley if desired.
There you have it—an indulgent, creamy Smoked Tofu Alfredo that’s entirely vegan and bursting with flavour! The smoked tofu adds a depth that perfectly complements the creamy sauce, proving that you don’t need dairy to create a rich and satisfying Alfredo sauce.
VVitch Tips
Pair with a fresh salad or some crusty bread, and you’ve got a meal that’s as nourishing as it is delicious.
I hope you enjoy making and devouring this vegan Smoked Tofu Alfredo as much as I do. It’s a great example of how plant-based cooking can be both creative and comforting. Don’t forget to share your creations and tag me on Instagram if you do by using the tag #VeganVVitchRecipes
Blessed be,