Can I use firm tofu instead of silken?

We strongly recommend silken tofu for this recipe. Firm tofu won't blend to a smooth enough consistency to create a cohesive dough.

Can I make the dough ahead of time?

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.

Can I use a pasta machine to roll out the dough?

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.

Is this recipe gluten-free?

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!

Why are my noodles sticking together?

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.

3-Ingredient Tofu Pasta (Scissor-Cut!)

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)

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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