Healthy, creamy, flavorful, and easy, this vegan cajun pasta brings the spices and flavors of the traditional recipe with a vegan twist! Whole wheat penne pasta is paired with a creamy cajun sauce and chunks of tofu for added protein. It’s a hearty complete meal!
Cajun pasta is traditionally made with seafood, chicken, or sausage. It has a creamy sauce that is made with heavy cream and cajun spices. Penne pasta is tossed in this thick creamy sauce, with assorted vegetables and protein. This pasta dish has smoky and spicy flavors.
I was craving something simple and decadent with a healthy twist. A veganized cajun pasta seemed like the perfect dish to prepare!
This vegan cajun past has a thick and creamy sauce with traditional cajun spices, but it’s made with whole wheat penne pasta for added fiber, a coconut milk cream sauce, and tofu for added protein.
This recipe makes a lot, so it’s perfect to serve to a crowd, or make a batch and have some leftovers for lunch! If you like this recipe be sure to check out my pesto veggie pasta, and vegan mushroom pasta.
👩🍳 Why This Recipe Works
- Uses simple pantry ingredients.
- Use a cajun spice blend or make your own!
- Added fiber with whole wheat penne.
- Make it gluten-free with brown rice pasta.
- Add in your favorite veggies!
- One-pot meal!
- Easy and Quick
- High in plant-protein!
😋 Ingredients and Notes
Whole Wheat Penne Pasta: For added fiber use whole wheat penne. However, regular penne or gluten-free penne will also work.
Coconut Milk: The sauce gets its creamy base from one can of coconut milk. Use light coconut milk to reduce the overall fat and calories.
Fire Roasted Tomatoes: One can of fire-roasted tomatoes adds flavor. You can also use regular diced tomatoes if you choose, or even ones with added jalapeño if you like an extra kick of spice!
Extra Firm Tofu: Press the tofu prior to adding to the sauté pan. Be sure to use firm or extra firm tofu so that it doesn’t fall apart when tossed with the rest of the ingredients.
Spices: Use 2 tablespoons of a cajun spice blend or make your own spice blend using spices you likely already have in your spice cabinet. You’ll need paprika, oregano, thyme, garlic powder, onion powder, cayenne pepper, black pepper, and salt.
📋 Instructions
Step 1: Press tofu using a tofu press or placing paper towels around the tofu block, and placing a heavy pan on top. Press for about 20 minutes. While tofu is pressing, dice the onion, and mince the garlic cloves. When tofu is ready, cut into cubes.
Step 2: Cook pasta according to package directions.
Step 3: While the pasta is cooking add olive oil to a large sauté pan over medium heat. Add the diced onion, and minced garlic. Sauté for 3 minutes or until onions become translucent.
Step 4: Add the pressed tofu cubes to the pan. Sprinkle the Cajun seasoning on top of the tofu. Gently toss the tofu in the pan until the spices evenly coat the tofu. Cook for 5 minutes.
Step 5: Add the fire-roasted tomatoes and coconut milk. Stir it all together. Bring to a boil. Then reduce the heat.
Step 6: Drain pasta, and add it back to the large pot. Pour the cajun sauce over the pasta, and gently stir it all together until the pasta is evenly coated with the sauce. Sprinkle with fresh chopped parsley, and serve!
💭 Expert Tips
- All types of pasta are different and require a slightly different cooking time. Be sure to review your package instructions for best results. An al denté bite is best!
- Add any of your favorite vegetables to this recipe. Mushrooms, bell peppers, and leaf spinach would all be excellent additions.
❓ Recipe FAQS
Yes, simply substitute the whole wheat pasta for your favorite gluten-free pasta.
No, it’s not too spicy! My kids ate it and didn’t complain. The taste is rather mild. So, if you like it spicier then add an additional ¼ teaspoon of cayenne pepper.
No, it doesn’t have a coconut flavor. The cajun spices mask the flavor of coconut. However, you can use unsweetened cashew milk or soy milk if you want to avoid using coconut milk.
📖 Variations and Substitutions
Crispy Tofu: For crispier tofu. Sauté the tofu in a separate pan with a teaspoon of olive oil. Flip the tofu so that it browns on all of the sides. Fold the tofu into the pasta after you’ve stirred in the sauce.
Cashew Cream Sauce: If you’re not a fan of coconut milk, you can make a cashew cream sauce instead.
Gluten-Free Version: Make this recipe gluten-free by using any gluten-free pasta of your choice. I particularly like chickpea pasta and lentil pasta for added protein.
Vegan Sausage: If you want to give this recipe an even more authentic flavor use vegan sausage instead of tofu.
Cajun Seasoning: If you have a cajun seasoning blend, you will use 2 tablespoons rather than the spices in the recipe card.
❄️ How to Store and Keep
Allow the pasta to come to room temperature. Transfer to an airtight container. Store in the refrigerator for up to 5 days. Reheat in the microwave.
🍲 More Vegan Pasta Recipes!
Recipe
Vegan Cajun Pasta
Equipment
Ingredients
Cajun Seasoning
- 2 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- ½ teaspoon salt
Pasta and Sauce
- 16 ounce whole wheat penne pasta
- 14 ounces extra firm tofu drained and pressed
- 1 small red onion finely diced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 15 ounces fire roasted tomatoes
- 15 ounces coconut milk
- 2 tablespoon parsley roughly chopped
Instructions
- Press tofu using a tofu press or placing paper towels around the tofu block, and placing a heavy pan on top. Press for about 20 minutes. While tofu is pressing, dice the onion, and mince the garlic cloves. When tofu is ready, cut into cubes.
- Cook pasta according to package directions.
- While pasta is cooking add olive oil to a large sauté pan over medium heat. Add the diced onion, and minced garlic. Sauté for 3 minutes or until onions become translucent.
- Add the pressed tofu cubes to the pan. Sprinkle the Cajun seasoning on top of the tofu. Gently toss the tofu in the pan until the spices evenly coat the tofu. Cook for 5 minutes.
- Add the fire-roasted tomatoes and coconut milk. Stir it all together. Bring to a boil. Then reduce the heat.
- Drain pasta, and add it back to the large pot. Pour the cajun sauce over the pasta, and gently stir it all together until the pasta is evenly coated with the sauce.
- Sprinkle with fresh chopped parsley, and serve!
Video
Notes
- All types of pasta are different and require a slightly different cooking time. Be sure to review your package instructions for the best results. An al denté bite is best!
- Add any of your favorite vegetables to this recipe. Mushrooms, bell peppers, and leaf spinach would all be excellent additions.
- Keep in the refrigerator in an airtight container for up to 5 days.
- Use gluten-free pasta to make this recipe gluten-free.
- If you have a Cajun spice blend, use 2 tablespoons instead of the measurement of the spices in the recipe card.
- Use Vegan sausage instead of tofu for a more authentic flavor.
Alison Corey
A great weeknight meal with protein, carbs, and veggies. Add in some extra cayenne pepper or red pepper flakes to make it spicier!
Roxana
What a flavor packed pasta. I don’t miss the meat at all. Definitely going to try it again.
Sara
Delicious flavour and textured loved this dish and great to have another meat free go to meal!
Andrea
Perfect weekday meal. Hearty, comforting and packed with flavor!
Dana Sandonato
This is such a great and innovative recipe! I would have never thought to use tofu in pasta, but it really was reminiscent of chunks of chicken. Great for meatless mondays!