Ingredients
Tofu Cajun “Steak”
- 1 block 14 oz extra-firm tofu, pressed and sliced
- 2 tsp Cajun seasoning
- 1 tsp smoked paprika
- 1 tbsp olive oil or use nonstick spray
- Juice of ½ lemon
- Pinch of salt
Pasta & Veggies
- 8 oz penne or rigatoni pasta gluten-free if needed
- 1 tbsp olive oil or veggie broth
- ½ red onion sliced
- 2 bell peppers red & yellow, sliced
- ½ zucchini sliced
- 1 cup fresh spinach
Nut-Free Creamy Cajun Sauce
- ¾ cup silken tofu
- 1 roasted red pepper jarred or homemade
- ¾ cup unsweetened oat milk
- 2 tbsp nutritional yeast
- 1 tbsp tomato paste
- 1 tsp Cajun seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp sea salt
- Optional: 1 tsp maple syrup for flavor balance
Instructions
Prepare the Tofu
- Slice pressed tofu into ½” thick strips. Season with Cajun seasoning, smoked paprika, lemon juice, and a pinch of salt. Sear in a hot skillet with olive oil for 3–4 minutes per side until golden. Set aside.
Cook the Pasta
- Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water. Drain and set aside.
Sauté the Veggies
- Heat oil or broth in a skillet. Add red onion and cook for 2 minutes. Add bell peppers and zucchini and sauté for 5–6 minutes. Stir in spinach and cook until wilted.
Make the Sauce
- In a blender, combine silken tofu, roasted red pepper, oat milk, nutritional yeast, tomato paste, Cajun seasoning, garlic powder, onion powder, sea salt, and maple syrup (if using). Blend until smooth.
Combine Everything
- Pour the sauce over the sautéed veggies. Let simmer for 2–3 minutes. Add cooked pasta and toss to coat. Use reserved pasta water to thin if needed. Top with seared tofu.
Serve
- Garnish with parsley, green onions, or a squeeze of lemon. Serve warm and enjoy!
