Name: 5-Ingredient Avocado Tofu Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 20 min
Ingredients: 4 cups dry pasta of choice (*see notes); 1 large ripe avocado; 1 cup medium firm tofu; 2-3 garlic cloves; Juice of 1 lemon ((about 3 tablespoons)); 1/4 teaspoon salt, (more to taste); Pepper to taste; 1/4 cup fresh basil ((optional)); Nutritional yeast or parmesan for serving ((optional))

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This 5-ingredient avocado tofu pasta is done in 20 minutes and is made with basic plant-based ingredients, including pasta (of course), tofu, avocado, garlic and lemon. Top it with parmesan (vegan or not), nutritional yeast or chickpeas for added protein.

I’m going back to my first week of blogging today by revamping this old favorite recipe.

It’s been almost 3 years now since I started blogging in June 2016. Looking back at my old posts, I can’t help but cringe at the photos (see the original post here if you want to see the difference). In my old-self’s defense, this dish is not very pretty and was hard to photograph, even 3 years later. It’s one of those “tastes better than it looks” kind of recipes. But at least it’s delicious!

Do you ever forget about old favorite recipes, then fall in love with them all over again? This is what happened here.

I used to make this avocado tofu pasta almost weekly back in high school and university. It was a quick healthy meal to have during exams and I couldn’t get enough! As I was looking back at my old posts and looking for recipes to improve, this one jumped at me. Not just because the photos are embarassing, but because I haden’t made it in so long.

Now it’s becoming a favorite all over again.

I improved the recipe slightly (or at least made it more adaptable and added more notes). I hope this will make it that much easier for you guys. Not that the recipe was difficult to start with. It’s basically fool-proof with only 5 basic ingredients (plus salt and optional toppings). It’s as simple as throwing all the sauce ingredients in a food processor, then stirring it into the cooked pasta. It’s all done by the time the pasta is done cooking!

I sometimes add fresh basil to the sauce during summer, but it’s not necessary. The sauce is delicious even without it! You can even add a small sprinkle of dried basil if you’d like. You’ll get a creamy pesto-like sauce.

I’ve also been using my favorite vegan parmesan lately, which makes for a great pasta topping.

I hope you’ll love this avocado tofu pasta as much as I do.

tofu, avocado and garlic in a food processor

Watch How to Make It:

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5-Ingredient Avocado Tofu Pasta

A simple healthy meal made with 5 basic ingredients, including avocado and tofu. Ready in under 20 minutes and packed with plant protein!

Course Main Course

Cuisine vegan

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4

Ingredients

4 cups dry pasta of choice *see notes
1 large ripe avocado
1 cup medium firm tofu
2-3 garlic cloves
Juice of 1 lemon (about 3 tablespoons)
1/4 teaspoon salt, more to taste
Pepper to taste
1/4 cup fresh basil (optional)
Nutritional yeast or parmesan for serving (optional)

Instructions

Cook the pasta according to package instructions.
Add the avocado, tofu, lemon juice, garlic, basil (if using) and salt to a food processor. Process until smooth.
Stir the sauce into the pasta. You can add a few tablespoons of pasta water to thin the sauce if desired.
Serve with nutritional yeast or parmesan (regular or vegan) and pepper if desired.

Notes

I used white fusilli pasta with added fiber. You can also use whole wheat pasta or gluten-free.

I love to top it with this homemade vegan parmesan. I also topped mine with chickpeas for added protein and fiber. You can add plain cooked chickpeas or roasted and flavored chickpeas.

This recipe is best with medium firm or soft tofu. The sauce won’t be as creamy with firm tofu.

I sometimes add a bit of dry basil instead of fresh. It’s also great without!

If you make this avocado tofu pasta, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!