Vegan Linguine Alfredo with Tofu Red Onions & Green Peppers

Vegan Linguine Alfredo with Tofu Red Onions & Green Peppers

We all have those busy or stressful days, and it’s not always during the week. Sometimes our weekends can get crazier than a weekday night. Right? Tell me I’m not the only one. Well, for nights that you don’t want to be cooking over a hot stove for hours or you can’t think what to cook, pasta it is.

The best thing about pasta is not only does it take no time to make it, but it can be so nutritious and filling so it pleases the entire family. You can also get very creative with pasta dishes. Most of the time we just make pasta, warm up some tomato sauce and toss it all together and serve. BAM! Dinners ready to go and the family is happy. We or I tend to get intimidated when I want to make Alfredo just because it can usually take so long to make it. You have to soak the cashews overnight. Which I’m not good about doing. I’m always last minute when it comes to cooking. Except when I meal plan but this isn’t a meal planning kinda night. This is one of those in a rush and just want to get the kids to bed already kind of night. So what do you do? You make this Alfredo sauce that literally takes 5 minutes to make. You do need a high speed blender though to get it creamy enough. Hope your family loves it as much as my family loved it!


Before anything else you need to drain and press the tofu in a dish towel. Then place a heavy dish on top to add enough pressure for the added weight. Let the tofu drain about 10 minutes. Then slice your tofu into thin squares and set aside.

Also, finely slice your red onions and green bell peppers and set aside.

 

Preparing the Linguine:

To begin, you’ll need to prepare the pasta. Place a pot of water on the stove and bring to a boil. Add in your linguine and cook according to the package directions. Usually under 10 minutes.

 

Preparing the Vegetables & Tofu:

While the pasta is cooking in a skillet on medium heat add in your finely sliced red onions. Let them cook {about 4 minutes} until they are translucent and semi darkened at the same time.

Next, add in the finely sliced green bell peppers. Let those cook another 4-5 minutes until soft and tender.

By now the pasta should be completely cooked. Remove the pot from the heat, drain and rinse, then set aside until ready to use.

In a clean skillet be sure to really spray and coat the bottom of the pan with coconut oil. Then add in your tofu squares. Let them cook to get just golden about 2-3 minutes per side, then flip them and let the other side cook for 2-3 minutes. Then repeat and do it again using the same tofu squares. Remove the cooked tofu and set aside. Repeat with remaining uncooked tofu.

You’re doing it this way so the tofu doesn’t stick to the bottom of the pan and you lose the “chewy” texture on the outside. 

 

Preparing the {5 minute} Alfredo:

While your tofu is cooking, in a high-speed blender add your soy milk, vegan cream cheese, raw cashews, nutritional yeast, himalayan salt and ground black pepper. Pulse this mixture for up to one minute until everything is smooth and creamy. It may be very liquidy.

You could always add 1 tablespoon of spring water plus one tablespoon of cornstarch in a separate dish,  whisk until all the cornstarch is completely dissolved. 

In a small pot on medium heat, pour in the Alfredo sauce. You want to just heat it through about 5 minutes. If desired add in the cornstarch and water mixture. Stir until sauce begins to thicken, then remove from heat.

Finally, divide your cooked linguine into dishes and top it with the Alfredo sauce, then the red onions with green peppers and chewy tofu.

Before eating be sure to mix everything together to coat the vegetables and linguine in the Alfredo sauce. Enjoy!


Print Recipe
Vegan Linguine Alfredo with Tofu Red Onions & Green Peppers
Looking for a delicious non-dairy and cruelty-free Alfredo Sauce that only takes 5 minutes to make? Try this recipe tossed with warm linguine and some carmelized red onions and green peppers to give it that slight needed crunch!
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
For the Alfredo Sauce:
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
For the Alfredo Sauce:
Instructions
Preparing the Tofu:
  1. Before anything else you need to drain and press the tofu in a dish towel. Then place a heavy dish on top to add enough pressure for the added weight. Let the tofu drain about 10 minutes. Then slice your tofu into thin squares and set aside. Also, finely slice your red onions and green bell peppers and set aside.
Preparing the Linguine:
  1. To begin, you’ll need to prepare the pasta. Place a pot of water on the stove and bring to a boil. Add in your linguine and cook according to the package directions. Usually under 10 minutes.
Preparing the Vegetables & Tofu:
  1. While the pasta is cooking in a skillet on medium heat add in your finely sliced red onions. Let them cook {about 4 minutes} until they are translucent and semi darkened at the same time.
  2. Next, add in the finely sliced green bell peppers. Let those cook another 4-5 minutes until soft and tender.
  3. By now the pasta should be completely cooked. Remove the pot from the heat, drain and rinse, then set aside until ready to use.
  4. In a clean skillet be sure to really spray and coat the bottom of the pan with coconut oil. Then add in your tofu squares. Let them cook to get just golden about 2-3 minutes per side, then flip them and let the other side cook for 2-3 minutes. Then repeat and do it again using the same tofu squares. Remove the cooked tofu and set aside. Repeat with remaining uncooked tofu. You’re doing it this way so the tofu doesn’t stick to the bottom of the pan and you lose the “chewy” texture on the outside.
Preparing the {5 minute} Alfredo:
  1. While your tofu is cooking, in a high-speed blender add your soy milk, vegan cream cheese, raw cashews, nutritional yeast, himalayan salt and ground black pepper. Pulse this mixture for up to one minute until everything is smooth and creamy. It may be very liquidy.
  2. You could always add 1 tablespoon of spring water plus one tablespoon of cornstarch in a separate dish, whisk until all the cornstarch is completely dissolved.
  3. In a small pot on medium heat, pour in the Alfredo sauce. You want to just heat it through about 5 minutes. If desired add in the cornstarch and water mixture. Stir until sauce begins to thicken, then remove from heat.
  4. Finally, divide your cooked linguine into dishes and top it with the Alfredo sauce, then the red onions with green peppers and chewy tofu.
  5. Before eating be sure to mix everything together to coat the vegetables and linguine in the Alfredo sauce. Enjoy!
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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