Tamarind Tofu & Mushroom Pasta

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Tangy hearty vegetarian/vegan sauce for pasta. Good over rice too. Adapted from Deborah Madison's "This Can't Be Tofu!"

Preparation time: 20 minutes
Cooking time: 30 minutes

Difficulty: Medium - some experience needed
Serves: 4

Dietary guidance: v v n d 

Tags: main ¬∑


1 lb pasta
1 lb firm tofu (frozen is best for the texture)
4-8 oz. brown mushrooms and/or 1-2 tbsp. dried mushrooms
1 onion
3 cloves garlic
1/2 big can of crushed tomatoes, or 2 fresh if you have them
2 tbsp tamarind powder
1 1/2 tbsp tamari sauce
3-4 tbsp peanut oil
A few shakes crushed red pepper (to taste)
1 tsp sugar
Salt and black pepper to taste


Defrost the tofu. Clean and slice the mushrooms. Drain the tofu, reserving the liquid. Mix the tamarind powder with the tofu liquid and add crushed red pepper. Set aside. Chop the onion and finely chop or press the garlic.

Start the pasta. Cube the tofu and toss in a bowl with the sugar, salt and pepper. Heat half the peanut oil in a large pan. Add the tofu and cook over medium high heat, turning occasionally, until the tofu is nicely browned. Put the tofu back in its bowl.

Put the rest of the peanut oil to the pan and heat again. Add the mushrooms, onion, and garlic and sauté until they've softened. Put the tofu back in and add the tamarind liquid and the tamari sauce. Cook down for a few minutes and add the tomatoes. Season with more black pepper. Continue cooking until the sauce is as thick as you like.

Pour over the pasta and enjoy!

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