Creamy Panang Tofu Pasta

A delicious fusion of Thai-inspired flavours and comforting pasta, this creamy Panang tofu pasta is packed with colourful vegetables and plant-based protein. The silky tofu-based sauce makes it wonderfully creamy, while crispy tofu, fresh Thai basil, peanuts and lime add plenty of texture and flavour.

Gluten free
Wheat free
Low fat, low sugar

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Preparation time

15 min

Cook time

25 min

Total time

40

Cuisine

Thai

Meal

  • mains
  • lunches

Servings

4

Ingredients

  • 300g/10.5 oz red lentil penne
  • 400g/14 oz firm tofu, cut into bite-sized cubes
  • 300g/10.5 oz silken tofu
  • 160g/5.6 oz vegan Panang curry paste
  • 2 red peppers, thinly sliced
  • 200g/7 oz broccoli florets
  • 200g/7 oz sugar snap peas, halved
  • 200g/7 oz frozen peas
  • 4 carrots, julienned
  • 100ml/3.4 fl oz unsweetened soy milk
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • Juice of 1 lime
  • Fresh Thai basil, to serve
  • Crushed peanuts, to serve (optional)

Instructions

  1. Preheat the oven to 180°C/350°F/Gas mark 4.
  2. Place the cubed tofu on a lined baking tray. Bake until golden and crispy, turning halfway through for even cooking.
  3. Cook the red lentil penne according to the packet instructions. Before draining, reserve a little of the pasta cooking water.
  4. Add the silken tofu, Panang curry paste, soy milk, soy sauce, maple syrup and lime juice to a blender. Blend until completely smooth and creamy.
  5. Add the sliced peppers and broccoli to a large pan and cook until beginning to soften. Add the sugar snap peas, carrots and frozen peas and cook for a few more minutes until the vegetables are tender but still have some bite.
  6. Pour the blended Panang sauce into the pan with the vegetables and gently heat through. Add a splash of reserved pasta water if the sauce needs loosening.
  7. Add the cooked pasta and crispy tofu to the pan and toss everything together until well coated in the creamy sauce.
  8. Divide between four bowls and finish with fresh Thai basil, crushed peanuts and an extra squeeze of lime.
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