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This 3-Ingredient Tofu Pasta is as simple as it gets! Made with all-purpose flour, silken tofu, and salt, this homemade pasta dough comes together in minutes, needs no eggs or dairy, and pairs beautifully with any sauce you love. It’s a wholesome, easy weeknight dinner the whole family will enjoy!
Table of Contents
Why You’ll Love This Recipe
Who knew that silken tofu could replace eggs in fresh pasta? When blended smoothly, it creates a silky, pliable dough that’s as satisfying as the traditional version without any animal products. It’s one of those vegan ingredient swaps that genuinely surprises you.
No pasta machine, no rolling pin workout, and no boiling a separate pot of sauce. Just blend, mix, knead, and snip the dough straight into boiling water. Dinner is ready in under 30 minutes, and cleanup is minimal.
- Only 3 ingredients: flour, tofu, and salt — nothing else needed!
- Ready in under 30 minutes from start to finish.
- 100% vegan, egg-free, and dairy-free.
- Higher in protein than regular pasta, thanks to the silken tofu.
- No special equipment required! Just a blender, a bowl, and scissors.
- Pairs with any sauce. Marinara, pesto, brown butter, you name it.
Ingredients You’ll Need
- All-purpose flour: Standard all-purpose flour is the base of this dough. We haven’t tested it with gluten-free flour blends, but let us know if you do!
- Silken tofu: The key ingredient that replaces eggs, providing the dough with structure and elasticity. Make sure to use silken tofu specifically; firm or extra-firm won’t blend as smoothly and will change the texture of the dough.
- Salt: Just a small amount to season the dough. You’ll also want to generously salt your pasta water.
Tips for the Best Results
- Blend the tofu until completely smooth. Any lumps will create uneven spots in the dough, so take your time here. A high-speed blender works best.
- Don’t skip the rest. Allowing the dough to rest for 15 minutes is essential. It relaxes the gluten, making the dough easier to handle and improving the noodles’ final texture.
- Add flour gradually if sticky. Humidity and tofu brands vary, so your dough may need a little more flour. Add it a tablespoon at a time until the dough is smooth and easy to handle.
- Salt your pasta water generously. It should taste pleasantly salty — this is the best way to ensure your noodles are well-seasoned throughout.
- Cook in small batches. Adding too much pasta to the pot at once lowers the water temperature and leads to clumping. Work in batches for the best results.
- Cut pasta onto a baking sheet if preferred. Instead of cutting directly into the water in batches, you can snip all the dough onto a lightly floured baking sheet first, then cook in larger batches. Great for meal prep!
- Transfer directly into your sauce. Once the noodles float to the top, use a slotted spoon to lift them out and add them directly to your sauce. This helps the pasta absorb flavor and prevents sticking.
Serving Suggestions
These tofu pasta noodles are incredibly versatile and pair beautifully with almost any sauce. Here are some of our favorites:
- Classic Marinara: A simple tomato sauce lets the fresh pasta shine. Try our homemade marinara for the best results.
- Vegan Pesto: Blend up fresh basil, olive oil, garlic, pine nuts, and nutritional yeast for a vibrant, herby coating.
- Aglio e Olio: Just olive oil, garlic, red pepper flakes, and parsley — one of the most satisfying pasta dishes you can make.
Storage Instructions
- Refrigerator: Store leftover cooked pasta in an airtight container in the fridge for up to 3 days. Keep it stored in the sauce to prevent the noodles from sticking together.
- Freezer: We recommend freezing the uncooked dough rather than the cooked noodles. Wrap it tightly in plastic wrap and freeze for up to 1 month. Thaw in the fridge overnight before using.
- Reheating: Reheat leftovers in a saucepan over medium-low heat, adding a splash of water or extra sauce as needed until warmed through. Avoid the microwave if possible, as it can make the noodles rubbery.
Recipe FAQs
We strongly recommend silken tofu for this recipe. Firm tofu won’t blend to a smooth enough consistency to create a cohesive dough.
Yes! The dough can be made up to 24 hours in advance. Wrap it tightly in plastic wrap and refrigerate until ready to use. Allow it to sit at room temperature for 10 minutes before cutting.
Absolutely! While the scissor-cut method is the easiest approach, this dough works well with a pasta machine or rolling pin if you’d like to make more traditional flat noodles.
As written, no — this recipe uses all-purpose flour, which contains gluten. We haven’t tested a gluten-free version yet, but a 1:1 gluten-free flour blend may work. If you try it, let us know in the comments!
This usually happens when the pot is too crowded or the noodles sit in the water too long before being transferred to the sauce. Cook in smaller batches and move them to your sauce immediately after they float to the top.
More Easy Pasta Recipes You May Enjoy:
If you make this recipe, let us know what you think in the comments below! And if you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it!
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3-Ingredient Tofu Pasta (Scissor-Cut!)
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Description
This 3-Ingredient Tofu Pasta is as simple as it gets! Made with all-purpose flour, silken tofu, and salt, this homemade pasta dough comes together in minutes, needs no eggs or dairy, and pairs beautifully with any sauce you love. It’s a wholesome, easy weeknight dinner the whole family will enjoy!
Ingredients
For the Pasta:
- 2½ cups (300g) all-purpose flour, plus more for dusting
- 10 oz (275g) silken tofu
- ¼ teaspoon salt
For Serving:
- Your favorite pasta sauce (marinara, garlic butter, pesto, etc.)
- Vegan parmesan (optional)
- Fresh herbs (optional)
Instructions
- Blend the tofu. Add the silken tofu to a high-speed blender and blend on high for 30-60 seconds until completely smooth and creamy with no lumps. You should have about 1 cup of smooth tofu puree.
- Mix the dough. Transfer the blended tofu to a large mixing bowl. Add the flour and salt. Using a wooden spoon or your hands, mix together until a shaggy, rough dough forms.
- Knead the dough. Transfer the shaggy dough to a clean work surface. Knead the dough for 3-4 minutes until it becomes smooth and elastic. If the dough feels too sticky, add 1-2 tablespoons of flour at a time until it’s workable but still soft. The dough should feel soft and slightly tacky.
- Rest the dough. Shape the dough into a ball and place it back in the bowl. Cover with a damp kitchen towel or plastic wrap. Let it rest at room temperature for 15 minutes.
- Boil water. While the dough rests, bring a large pot of salted water to a rolling boil.
- Cut the noodles. Once the dough has rested and the water is boiling, choose your method:
- Option 1: Use kitchen scissors to cut small, bite-sized pieces (about 1 inch) of dough and drop them directly into the boiling water. Work in batches of about ¼ of the dough at a time.
- Option 2: Lightly flour a large baking sheet. Cut all the dough into bite-sized pieces and place them on the baking sheet. Toss with flour to prevent sticking. Add to boiling water in 2-3 batches.
- Boil. Boil the noodles for 3-4 minutes or until they float to the top and are tender. Use a slotted spoon to transfer cooked noodles to your prepared sauce.
- Toss with sauce. Add all cooked noodles to your prepared sauce in a large skillet. Toss gently over low heat for 1-2 minutes to coat evenly. Add pasta water if needed to loosen the sauce.
- Serve. Divide among bowls and garnish with vegan parmesan, fresh herbs, or a drizzle of olive oil. Serve immediately.
Notes
- Silken tofu only: You must use silken tofu (shelf-stable packages), not firm or extra-firm tofu.
- Blend completely smooth: Any lumps in the tofu will create uneven dough.
- Dough consistency: Should be soft and slightly tacky, not wet or dry/cracking. Adjust with flour or water as needed.
- Salt the water well: The pasta water is where most of the seasoning comes from.
- Work in batches: Don’t overcrowd the pot, or the pasta will be gummy.
- Make ahead: Cut noodles can be refrigerated on a floured baking sheet for up to 2 hours or frozen for up to 2 months.
- Prep Time: 25 Minutes
- Cook Time: 5 Minutes
