This healthy zucchini pasta with tofu bacon is made with simple ingredients you probably already have! A hearty pasta dish, with a smooth and velvety sauce, perfect for a weeknight dinner.
This zucchini pasta is one of my favorites, it’s smooth, luscious and extremely comforting. And extra flavorful, thanks to the crispy tofu bacon on top.
It starts with making the tofu bacon. The key is to drain all of the excess liquid from your tofu, I used this tofu press to make it easier. You can also, gently squeeze it between two cutting boards to release the liquid. Tofu is a lot like a sponge, if you don’t release the excess liquid you won’t be able to add in any new flavors.
The secret ingredient here is the liquid smoke (I use this brand) and the smoked paprika! The combination of both of these gives the tofu an extra deep smoky flavor. You can use only one of them if you don’t have them both!
This tofu bacon is so easy to make, just crumble the tofu, mix it with the marinade. Sautée until crispy and voila! Crispy smoky tofu bacon, you can use on anything you like.
Then comes the sauce. Sautée sliced zucchini with onion and garlic. Finally, blend with cashews for the creamiest sauce ever and toss with your pasta!
How easy and simple is that?!!
The sauce is the secret to this whole pasta dish. It’s so creamy and flavorful, you could trick any die-hard dairy fans into believing its made with cream!
If you don’t like zucchinis, don’t worry you won’t even taste them! Because zucchini is so flavorless, it’s very easy to hide it in this sauce. Plus, it makes the sauce thicker without being heavy!
This zucchini pasta with tofu bacon is also a great way to sneak in some veggies on your kid’s plate without them noticing!
Naturally vegan and free from gluten, this pasta dish is perfect for a comforting meal or even a date night!
If you like pasta, make sure to check out this Creamy Mushroom Miso pasta or this Avocado Pesto Pasta.
Healthy zucchini pasta with tofu bacon made with simple ingredients you probably already have! A hearty pasta dish, with a smooth and velvety sauce, perfect for a weeknight dinner.
- 2 cup pasta
- 4 zucchini 4 small or 2 large
- 1 diced white onion large
- 4 minced garlic cloves
- 1 tbsp oil
- 1/2 cup raw cashews
- 1 cup water
- 2 tbsp nutritional yeast
- 1 tbsp tapioca starch optional
- 1-2 tsp lemon juice or vinegar
- pinch of salt
- pepper
- 1 bloc of extra firm tofu
- 1/4 cup light soy sauce
- 2 tbsp maple syrup
- 2 tbsp liquid smoke
- 2 tsp smoked paprika or paprika
- pepper
- 1 tbsp oil
Soak raw cashews in hot water. Set aside
Drain your bloc of tofu and pat dry. Place in a mixing bowl, add soy sauce, maple syrup, liquid smoke, and pepper. With a fork, loosely crumble the tofu while stirring. Toss everything so the tofu is evenly coated.
Heat a skillet over medium heat. Once hot, add1 tablespoon of oil and the marinated tofu. Sautée, stirring occasionally to prevent sticking for 10 to 15 minutes or until tofu bacon has dried out and is crispy. Set aside.
In a large pot, bring water to a boil. Salt generously. Once water is boiling cook pasta following the instructions on the box.
Peel and finely slice zucchini.
In the same skillet used for tofu bacon, heat over medium heat. Once hot, add oil, minced garlic, diced onions. Add salt and pepper and sautée for 5 minutes or until the onion is fragrant and soft.
Add sliced zucchini and keep cooking. Cook for 6 to 7 minutes, stirring occasionally, or until the zucchini is soft and slightly browned on the edges.
Drain your soaked cashews. Transfer the sautéed zucchini and onions into a blender. Add drained cashews, lemon juice, water, nutritional yeast, tapioca starch (if using) and blend until smooth. Taste test for seasoning. Add more lemon juice if needed, salt, pepper or nutritional yeast for a more cheese-y flavor.
Transfer the sauce back to your skillet and heat over low heat while stirring constantly. Once hot, add your drained pasta and toss to combine. Remove from heat.
Serve warm, topped with a generous amount of tofu bacon and nutritional yeast.
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