Lemon Pasta with glazed tofu

Lemon Pasta with glazed tofu

Enjoy our vegan recipe Lemon Pasta with glazed tofu by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories3773 kJ (901 kcal)
Protein40 g
Fat31 g
Carbohydrates101 g
Fiber10 g


cutting board, baking tray, non-stick frying pan, small pot, chef's knife, cooking spoon, parchment paper, spatula, cup, pot, Spoon, oven

Recipe instructions:


Finely chop the onion and garlic. Slice the lemon. Preheat the oven to 400 °F.

  • 1 Onion, red (~ 3 oz)
    1 Onion, red (~ 3 oz)
  • 1 Garlic clove (~ 0.1 oz)
    1 Garlic clove (~ 0.1 oz)
  • 1 Lemon (~ 1.9 oz)
    1 Lemon (~ 1.9 oz)

Heat a small pot over medium heat. Add the agave syrup, soy sauce, mustard, and vinegar, bring to a boil, stirring constantly and set aside.

  • 2 tsp Agave syrup
    2 tsp Agave syrup
  • 1 tsp Soy sauce, light
    1 tsp Soy sauce, light
  • 1 tsp Yellow mustard
    1 tsp Yellow mustard
  • 1 tsp Balsamic vinegar
    1 tsp Balsamic vinegar

Cut the tofu into 2-3 cm thick slices. Season with pepper.

  • 5.3 oz Tofu
    5.3 oz Tofu
  • Black pepper
    Black pepper

Line a baking tray with parchment paper. Place the tofu on the baking tray brush with the marinade and bake for 12-14 minutes.


    Cook the pasta according to the package instructions. Save a cup of pasta water for later.

    • 3.5 oz Tagliatelle
      3.5 oz Tagliatelle

    Heat the olive oil in a pan over medium heat. Fry the lemon from both sides until golden brown. Remove from the pan. Add the onions and garlic and fry until the onions turn translucent.

    • 1 tsp Olive oil
      1 tsp Olive oil

    Deglaze the onions with white wine, add the vegan cream, cream cheese and a few sips of pasta water. Season with salt and pepper and let cook until the sauce is creamy.

    • 1⁄3 cup Vegan cream alternative
      1⁄3 cup Vegan cream alternative
    • 2 tsp Vegan cream cheese
      2 tsp Vegan cream cheese
    • Salt
    • Black pepper
      Black pepper
    • 2 Tbsp White wine
      2 Tbsp White wine

    Finely chop the parsley and add into the pan alongside the cheese and pasta.

    • 2 twigs of Parsley, fresh or frozen (~ 1 tsp)
      2 twigs of Parsley, fresh or frozen (~ 1 tsp)
    • 2 Tbsp Vegan cheese, shredded
      2 Tbsp Vegan cheese, shredded

    Serve the pasta with the tofu and sprinkle with some lemon juice.

    • 1 tsp Lemon juice
      1 tsp Lemon juice

    Enjoy your meal!