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Vegan Buttery No-Chicken Pasta

  • Author: Liv B
  • Prep Time: 15 minutes
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 2 servings 1x


A creamy, buttery, tomato-based curry sauce with chunks of pan-fried tofu, tossed with penne pasta.



  • 2 cups chopped vegan chick’n or tofu (or store-bought protein of choice)
  • 1 tbsp oil for frying
  • 2 tbsp vegan butter
  • 2 cloves garlic, minced
  • 1/2 onion, diced
  • 1 tbsp garam masala
  • 1 tsp curry powder
  • 1 tsp ginger
  • 1 tsp ground coriander
  • pinch of salt
  • 1/3 cup tomato paste
  • 1/4 cup water
  • 400 ml can full fat coconut milk
  • 200g penne pasta
  • optional: extra vegan butter, fresh herbs and black pepper for garnish


  1. Boil pasta according to pasta directions. Drain and set aside.
  2. To a large frying pan on medium-high heat, add the tofu and oil and fry about 5 minutes, stirring frequently, until browned. Remove from pan and set aside.
  3. Back into the pan on medium heat, add the vegan butter, garlic and onion and cook 3 minutes, until onion becomes translucent.
  4. Add the spices and salt and stir to combine. Add the tomato paste, water and coconut milk and stir again until combined. Bring to a gentle simmer for about 15 minutes, stirring frequently, until thickened slightly. Taste and add some more salt if necessary.
  5. Add the tofu and pasta to the pan and stir gently to coat.
  6. Serve with a bit of extra vegan butter for topping, fresh herbs and black pepper.

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