Creamy Gochujang Pasta With Tofu

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Looking to whip up a creamy pasta sauce without the heaviness of heavy cream? Try this Gochujang Pasta with tofu! It’s a fantastic trick for adding more protein or for those avoiding dairy. Ever thought tofu could create such a velvety pasta sauce? Not only does it amp up the plant-based protein, but it also adds a silky texture and rich flavor to your pasta dishes. This Gochujang Pasta offers a delightful mix of spice and tanginess that’s simply irresistible!

Creamy Gochujang Pasta With Tofu

Prep Time 15 minutes
Cook Time 30 minutes
Course Dinner
Servings 5


**For the Tofu Sauce:**

  • 1 pound of silken tofu
  • 1/4 cup of your preferred milk
  • 1 tablespoon of unsalted butter
  • 1 tablespoon of olive oil
  • 1 tablespoon of minced garlic
  • 1/4 cup of gochujang
  • 1/2 cup of freshly grated Parmesan cheese
  • 1 teaspoon of dried basil
  • 1 teaspoon of red pepper flakes
  • 1 teaspoon of chili powder
  • 1/2 teaspoon of salt

**For the Pasta:**

  • 1 pound of pasta choose your favorite shape
  • Salt for boiling the pasta
  • Parmesan cheese for topping
  • Red pepper flakes for topping
  • Chopped green onions for garnish


  • In a blender or food processor, combine the silken tofu and milk. Blend until the mixture is smooth and creamy.
  • Boil the pasta in salted water according to the package instructions, then drain.
  • Heat a saucepan over medium heat and add the butter, olive oil, garlic, and gochujang. Sauté for 2 to 3 minutes.
  • Next, pour in the tofu cream, Parmesan cheese, dried basil, red pepper flakes, chili powder, and salt. Mix everything together well, taste, and adjust seasonings to your liking.
  • Add the cooked pasta to the sauce and toss until it’s well coated.
  • Serve your Gochujang Pasta topped with green onions, Parmesan cheese, and red pepper flakes for an extra kick!

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