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Creamy Vegan Pasta with Air Fryer Tofu

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8 ounces dry pasta
1 medium head broccoli, cut into bite-size florets (about 2 ½ cups)
½ (14-ounce) packet extra-firm tofu, pressed, cut into ¾-inch cubes
½ tablespoon tamari
2 teaspoons cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt to taste
½ teaspoon sesame or neutral flavored oil

For the sauce:


3 tablespoons olive oil
2 tablespoons whole-wheat pastry or all-purpose flour
2 cups unsweetened nondairy milk
1 tablespoon white miso, dissolved in 1 tablespoon water
Dash of garlic powder
Dash of onion powder
Salt and freshly ground black pepper to taste

✅Cook the pasta according to packet directions until al dente.


✅Steam the broccoli florets with a tight fitting lid for about 3 minutes, or until just tender.

✅Transfer the tofu to a medium bowl. Add the tamari. Toss to combine. Add the cornstarch, garlic powder, onion powder, paprika, salt, and oil. Toss until the tofu is evenly coated. Air fry in a single layer at 400ºF for 10 minutes. Toss and cook for about 2 minutes more, or until crispy. (Alternatively, bake at 425ºF for 20 minutes.)


✅Heat the olive oil in a large nonstick skillet over medium heat. Add the flour and whisk vigorously for 1 minute, or until fully incorporated. Add the nondairy milk and stir to combine. Add the dissolved miso and cook over medium-low heat for about 5 minutes, or until the sauce is thickened to the desired consistency, stirring constantly. Mix in garlic powder, onion powder, salt, and pepper.


 ✅Mix in the tofu and broccoli. Add the desired amount of pasta. Serve immediately.

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