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–+ servings
creamy tofu pasta with kale in a green bowl.

Creamy Tofu Pasta with Kale

4 | 3 reviews
This is one of those recipes where I say don't knock it until you try it. Deep, caramelized flavor from tomato paste, smoked paprika and oregano build up this sauce, then blended tofu comes in to make everything creamy (and packed with protein). It's one of my best healthy dinners around.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6

Equipment

Ingredients

  • 1 medium (6oz) yellow onion
  • 4 garlic cloves, grated
  • 1/2 cup (1 1/2 oz) fresh parsley
  • 4 cups (5 oz) kale leaves
  • 1 (16 oz) pack silken tofu
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon oregano
  • 5 tablespoons tomato paste
  • 1/2 cup water
  • Diamond Crystal kosher salt
  • Freshly cracked black pepper
  • 12 ounces pasta shape of choice

Instructions 

  1. Finely dice the yellow onion and grate the 4 garlic cloves. Finely chop 1/2 cup of parsley and set it aside. Remove any ribs from the 4 cups of kale and tear up the leaves. Set aside.
  2. In a small blender (like a Ninja or Bullet), blend up the silken tofu until smooth. You shouldn’t need any water, but if you do, add 1-2 tablespoons to start, then more as needed. Set aside.
  3. Set a sauté pan on one burner and place a large pot of water on the burner next to it. Bring the pot of water to boil.
  4. Place the pan over medium heat and add 1/4 cup of olive oil. Add 1 1/2 teaspoons of paprika and 1 teaspoon oregano, let this come to a gentle sizzle. Add 5 tablespoons of tomato paste and let this cook down in the oil for 1-2 minutes, turning a shade darker in color. Add the diced onion and mix. Cook for 6 minutes, stirring occasionally, until the onion is soft. Then add the grated garlic and cook for another minute. Add 1/2 cup of water and let this simmer to continue to soften the onions without scorching the tomato paste.
  5. By now the pot of water should be boiling, salt it liberally and add 12 ounces of pasta. Cook according to package instructions, or until al dente.
  6. While the pasta is boiling, add the torn kale to the sauce. Stir often, letting it wilt into the sauce, for about 2-3 minutes. Stir in the blended tofu. Taste and season with salt and pepper as preferred.
  7. Use a slotted spoon to transfer the pasta into the sauce. Stir, adding splashes of pasta water as needed, until the pasta is nice and creamy. Add in the chopped parsley and stir again to combine.
  8. Serve warm!
Serving: 8 ozCalories: 373kcalCarbohydrates: 51gProtein: 16gFat: 14g