Description
This vegan Marry Me “Chicken” Pasta features crispy pan-fried tofu fillets served over a rich, creamy, and flavorful tomato-based sauce cooked directly with bow-tie pasta. The sauce is infused with smoked paprika, sun-dried tomatoes, garlic, and fresh basil to create a comforting and indulgent plant-based meal perfect for any cozy dinner.
Ingredients
Scale
For the Marry Me Vegan Chicken:
- 200g tofu, sliced into 2 fillets, each 0.5-inch thick
- 1 tbsp cornflour
- 1 tsp smoked paprika
- 1 tsp garlic pepper
- 1 tsp oregano
- 1 tsp salt
- 3 tbsp oil, for frying
For the Marry Me Pasta:
- 1 tbsp (15g) butter
- 2 shallots, finely diced
- 2 cloves garlic, minced
- 5–6 sun-dried tomatoes, finely diced
- 2 tbsp tomato puree
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp smoked paprika
- 2 tsp oregano
- 1 tsp cayenne chili pepper
- Salt & pepper, to taste
- 500ml vegetable stock
- 150ml plant-based cream
- 150g bow-tie (farfalle) pasta
- 1 handful fresh basil, chopped
Instructions
- Make the Pasta Sauce: Melt the butter in a casserole dish or large saucepan over low-medium heat. Add the finely diced shallots and sauté for 5-6 minutes until soft and translucent.
- Add Aromatics and Seasonings: Stir in the minced garlic and cook for 1 minute. Then add the tomato puree, finely diced sun-dried tomatoes, garlic powder, onion powder, smoked paprika, oregano, cayenne chili pepper, salt, and pepper. Mix everything well.
- Cook Pasta in Sauce: Pour in the vegetable stock and stir. Add the bow-tie pasta and bring the mixture to a boil. Lower to a simmer and cook for 7-8 minutes, stirring frequently to prevent sticking.
- Finish the Sauce: Pour in the plant-based cream, stir to combine, and check the pasta for doneness. If needed, simmer for an additional minute until pasta reaches desired texture.
- Prepare the Vegan Chicken (Tofu): While the pasta simmers, drain the tofu and pat dry by gently squeezing with a clean cloth. Slice the tofu into 0.5-inch thick fillets, optionally shaping them to resemble chicken cuts.
- Coat the Tofu: In a plate or container, mix cornflour with smoked paprika, garlic pepper, oregano, and salt. Coat each tofu fillet evenly in the seasoned cornflour mixture.
- Fry the Tofu: Heat oil in a shallow pan over medium heat. Fry tofu fillets until crispy and golden on both sides, approximately 2-3 minutes total.
- Slice the Tofu: Transfer fried tofu to a chopping board and slice thinly.
- Serve: Place the sliced tofu fillets on top of the creamy Marry Me pasta sauce. Scatter chopped fresh basil over the dish and season with extra garlic pepper if desired. Serve immediately for the best texture and flavor.
Notes
- Best served immediately to keep the pasta hot and tofu crispy.
- Leftovers can be refrigerated for 3-4 days and reheated in the microwave for 1-2 minutes.
- Freezing and then thawing the tofu before cooking can enhance its “chicken-like” texture.
- Cooking the pasta directly in the sauce is convenient and creates a thick, soupy consistency, but you can cook pasta separately and combine if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 0mg
