Tofu Alfredo Pasta

Can we all agree that pasta is life? This Tofu Alfredo with tofu ”bancon” bits and a creamy tofu alfredo sauce is packed with protein and the perfect midweek diner that you can do under 30 minute!

For this recipe I used two types of tofu, silken tofu for the creamy sauce and firm tofu for the “bacon bits”. The bacon flavour of this tofu is achieved by using liquid smoke which is definitely a staple on any plant based kitchen as this give that smoky “meaty” flavour to all sorts of recipes!

My favourite part of this tecipe is that is just more than just carbs! The combo of the sauce and the “bacon” bits is packed with plant protein.

If you have veggie salt at hand I would 100% recommend swapping that for the salt as it gives it a more cheesy flavor when combined with the nutritional yeast!

Tofu Alfredo Pasta

Serves: 2-3

Prep time: 5 min

Cooking Time: 15 min


  • 12 ounces fettuccine pasta

  • 350 grams silken tofu

  • 150 grams firm tofu

  • 1 tablespoon olive oil

  • 3 garlic cloves minced

  • 1/2 white onion, minced

  • 1/3 cup nutritional yeast

  • 1/2 teaspoon paprika

  • 1-2 tbsp liquid smoke ( optional)

  • 1 teaspoon salt

  • 1 teaspoon black pepper


  1. Bring a pot with water to boil, add pasta and cook for 8-10 minutes until pasta is al dente.

  2. While the pasta cooks bring a pan to medium heat. Crumble firm tofu with a fork or with hands and add to hot pan.

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