If you’re craving a creamy, comforting Alfredo pasta but want to keep it vegan, you’re in for a treat. My Creamy Vegan Tofu Alfredo is not only incredibly delicious but also packed with protein to keep you satisfied and energized. It’s perfect for a cozy night in, a family dinner, or impressing guests with your culinary skills—all while keeping things plant-based and wholesome. Let’s dive into this luscious, dairy-free Alfredo that’s sure to become a new favorite in your recipe collection!

Why You’ll Love This Recipe:

Ultra Creamy: Achieves that rich Alfredo texture without any dairy.
Protein-Packed: Tofu adds a fantastic protein boost to keep you full and fueled.
Simple Ingredients: Uses easily accessible, whole-food ingredients.
Quick & Easy: Ready in under 30 minutes, perfect for busy weeknights.
Versatile: Customize with your favorite veggies or add a bit of heat if you like.

Ingredients:

12 oz (340g) pasta of your choice (fettuccine, linguine, or penne work great)
1 block (14 oz) firm or extra-firm tofu, drained and pressed
2 tablespoons olive oil
4 cloves garlic, minced
1 small onion, finely chopped
1 cup unsweetened almond milk (or any plant-based milk)
1/4 cup nutritional yeast
2 tablespoons lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/2 teaspoon Italian seasoning
1 cup broccoli florets (optional)
1 cup cherry tomatoes, halved (optional)
Fresh parsley, chopped for garnish

Instructions:

Cook the Pasta:
- Start by bringing a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. If you’re adding broccoli, toss it into the boiling water during the last 3-4 minutes of cooking. Once done, drain the pasta and broccoli, reserving about 1/2 cup of the pasta water. Set aside.
Prepare the Tofu:
- While the pasta is cooking, cut the pressed tofu into small cubes or crumble it slightly with your hands for a more sauce-like texture. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the tofu and sauté until it’s golden brown on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.
Sauté the Aromatics:
- In the same skillet, add the remaining tablespoon of olive oil. Toss in the minced garlic and chopped onion. Sauté for about 3-4 minutes until the onions are translucent and the garlic is fragrant. Be careful not to let the garlic burn!
Make the Alfredo Sauce:
- Reduce the heat to low and add the almond milk, nutritional yeast, and lemon juice to the skillet. Whisk everything together until the mixture is smooth and creamy. Stir in the garlic powder, onion powder, salt, black pepper, and Italian seasoning. Let the sauce simmer gently for about 5 minutes, allowing the flavors to meld together.
Combine Everything:
- Return the sautéed tofu to the skillet, stirring it into the creamy Alfredo sauce. If the sauce is too thick, gradually add some of the reserved pasta water until you reach your desired consistency. Add the cooked pasta and broccoli (if using) to the skillet, tossing everything together until the pasta is well-coated with the sauce. If you’re adding cherry tomatoes, fold them in now for a burst of freshness.
Serve & Garnish:
- Taste and adjust the seasoning if needed. Serve your creamy tofu Alfredo hot, garnished with freshly chopped parsley for a touch of color and extra flavor.

Tips for Perfection:

Pressing Tofu: Pressing the tofu beforehand is crucial for achieving that perfect texture. It removes excess moisture, allowing the tofu to absorb more flavors and crisp up nicely.
Nutritional Yeast: This ingredient is key for that cheesy, umami flavor in your Alfredo. If you don’t have it on hand, you can add a bit more garlic powder and a splash of soy sauce for depth.
Customize Your Veggies: Feel free to add other vegetables like spinach, mushrooms, or peas to make this dish even more nutritious and colorful.
Make It Creamier: For an extra creamy sauce, you can blend the sauce with a soaked cashew handful before combining it with the pasta.

Storage & Reheating:

This creamy tofu Alfredo keeps well in the fridge for up to 4 days. When reheating, add a splash of plant-based milk or a bit of water to loosen the sauce as it warms up on the stove or in the microwave.

Nutritional Highlights:

High in Protein: Thanks to the tofu and nutritional yeast, this dish is a great source of plant-based protein.
Dairy-Free & Vegan: Perfect for those avoiding dairy or following a vegan lifestyle.
Fiber-Rich: Loaded with fiber from the pasta and vegetables to keep your digestive system happy.

I hope you enjoy making and savoring this Creamy Vegan Tofu Alfredo as much as I do! It’s a versatile and satisfying dish that brings all the comfort of traditional Alfredo without any of the dairy. Give it a try and let me know your favorite tweaks in the comments below. Happy cooking and happy eating!