Creamy Cheesy Pasta with Peri Peri Tofu

  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
(2)

Recipe Intro From veganezer

This Creamy Cheesy Pasta with Peri Peri Tofu is the perfect dish if you’re craving a flavorful and creamy pasta meal with a spicy twist! This recipe teaches you how to make a homemade peri peri spice blend, crispy tofu, and a velvety sauce that pairs beautifully with rigatoni pasta.

Jump to Section
  • Recipe Card
Prep time: 20mins
Cook time: 25mins
Serves or Makes: 4 servings

Recipe Card

ingredients

Peri Peri Spice Blend

  • 2 tablespoons chili flakes
  • 1 tablespoon dried oregano
  • 1 tablespoon kosher salt
  • 2 tablespoons smoked paprika
  • 1 1/2 tablespoons granulated sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder

ingredients

Peri Peri Tofu

  • 1 block firm tofu, pressed and cubed
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • 2 tablespoons peri peri spice blend (above)

ingredients

Cheesy Sauce

  • 2 tablespoons vegan butter
  • 2 tablespoons all-purpose flour
  • 1 cup oat milk (or your preferred plant-based milk)
  • 1/2 cup vegan cheese, shredded
  • 1/2 cup nutritional yeast
  • 1 teaspoon dried oregano
  • 3 tablespoons peri peri spice blend (above)
  • 200 grams rigatoni pasta

Method

Make the Peri Peri Spice Blend

  • Step 1

    In a mortar and pestle (or spice grinder), combine chili flakes, oregano, salt, paprika, sugar, garlic powder, and onion powder. Grind into a fine powder. Store the blend in an airtight jar for future use.

Prepare the Peri Peri Tofu

  • Step 1

    In a bowl, toss the cubed tofu with soy sauce, oil, and 2 tablespoons of the peri peri spice blend. Let it marinate for 10 minutes.

  • Step 2

    Preheat an air fryer to 350°F. Cook the marinated tofu for 15 minutes, shaking halfway through for even crispiness.

Cook the Pasta

  • Step 1

    Bring a large pot of salted water to a boil. Cook rigatoni pasta according to package instructions until al dente. Drain and set aside.

Make the Cheesy Sauce

  • Step 1

    In a saucepan over medium heat, melt the vegan butter. Stir in the flour and cook for 1-2 minutes until smooth, creating a roux.

  • Step 2

    Gradually whisk in the oat milk, stirring constantly to avoid lumps. Continue cooking until the sauce thickens.

  • Step 3

    Add vegan cheese, nutritional yeast, oregano, and 3 tablespoons of the peri peri spice blend. Mix until the cheese is melted and the sauce is creamy.

  • Step 4

    Add the cooked rigatoni to the saucepan with the cheese sauce. Stir until the pasta is evenly coated.

  • Step 5

    Top the cheesy pasta with the crispy peri peri tofu. Garnish with extra peri peri spice and fresh herbs like parsley or cilantro. Serve hot and enjoy!