Creamy Spaghetti with Tofu and Peas

Creamy Spaghetti with Tofu and Peas

Enjoy our vegan recipe Creamy Spaghetti with Tofu and Peas by feastr. Ideal to lose weight. Balanced, quick, and very tasty.

Nutritional information:

Calories3298 kJ (788 kcal)
Protein34 g
Fat32 g
Carbohydrates79 g
Fiber16 g


cutting board, colander, large pot, chef's knife, Spoon, cooking spoon, non-stick frying pan

Recipe instructions:


Take the peas out of the freezer. Put them in a colander and let defrost.

  • 1⁄3 cup Green peas, frozen
    1⁄3 cup Green peas, frozen

Cook the spaghetti according to the package instructions.

  • 3.5 oz Spaghetti, whole grain
    3.5 oz Spaghetti, whole grain

Finely chop the onion and garlic. Dice the tofu.

  • ½ Onion, red (~ 1.5 oz)
    ½ Onion, red (~ 1.5 oz)
  • 1 Garlic clove (~ 0.1 oz)
    1 Garlic clove (~ 0.1 oz)
  • 2.5 oz Smoked tofu
    2.5 oz Smoked tofu

Heat the canola oil in a non-stick frying pan over medium heat. Fry the tofu until golden brown. Add the oninons and garlic and fry until the onions turn translucent.

  • 1 tsp Canola oil
    1 tsp Canola oil

Add the peas into the pan and fry for approx. 2-3 minutes.


    Add the vegan cream alternative and let simmer for 2 minutes.

    • ½ cup Vegan cream alternative
      ½ cup Vegan cream alternative

    Season with lemon juice, salt, pepper, and oregano and let simmer for another 2-3 minutes.

    • ½ Lemon (~ 1 oz)
      ½ Lemon (~ 1 oz)
    • ¾ tsp Oregano leaves, dried
      ¾ tsp Oregano leaves, dried
    • Salt
    • Black pepper
      Black pepper

    Serve the spaghetti with the sauce.


      Enjoy your meal!