Creating creamy pasta sauces can be a challenge if you or someone you’re cooking for is vegan or lactose intolerant.
However, food influencer Ebenezer Odeniyi, known as @veganezer on Instagram, has shared a dairy-free pasta sauce recipe that could fool even the most ardent dairy lover.
The recipe has been well received, one fan said: “Have made this before, so good.” Another said: “Made it tonight and I’m so glad.” A third added: “Looks phenomenal! Dinner is picked for tomorrow!”
This simple pasta sauce can be paired with some peri peri tofu for extra protein, although this can be substituted with mushrooms, chickpeas, or any other alternative if preferred.
Creamy cheesy pasta with peri peri tofu
Ingredients (serves two):
For the peri peri spice
- Two tbsp chilli flakes
- One tbsp oregano
- One tbsp salt
- Two tbsp paprika
- One and a half tbsp sugar
- One tbsp garlic powder
- One tbsp onion powder
For the tofu
- One block tofu, pressed and cubed
- One tbsp soy sauce
- One tbsp oil
- One tbsp peri peri spice mix
For the sauce
- Two tbsp vg butter
- Two tbsp flour
- One cup oat milk
- Half a cup vg cheese
- Half a cup nutritional yeast
- One tsp oregano
- Three tbsp peri peri spice mix
Pasta
- 200g rigatoni pasta
Method
Combine all the peri peri spice ingredients in a pestle and mortar, and grind until it forms a fine powder. Store this in an airtight jar for later use.
Mix the tofu, soy sauce, oil, and one tablespoon of the spice mix in a bowl, let it marinate for at least ten minutes. Then cook in an air fryer for 15 minutes at 180c.
Heat a pan over medium heat, add the butter, and let it melt, then add the flour and stir until there are no lumps. Pour in the milk and stir until it thickens.
Incorporate the remaining ingredients and blend thoroughly. Follow this by adding the cooked pasta and ensure it’s well mixed.
Finally, add the cooked tofu and serve with an extra sprinkle of peri peri spice.