Creamy Vegan Tomato Sauce

Achieving a creamy tomato sauce without using a cream base can be difficult, but I’ve found a tofu sauce recipe that is incredibly tasty and utterly satisfying. By using chipotle peppers the sauce has a nice but subtle bite, which is complimented by the fresh basil and cherry tomatoes. I’d recommend making at least a double recipe, if you’re looking for a heavier creaminess, or the suggested amount for a light coat.

The best part about this sauce recipe is that you can add whatever you’d like to the pasta to either cut the heaviness brought on by the tofu, or enhance it by adding a layer of crunch and flavor. What’s below is the basic ingredients, but feel free to be a bit adventurous by using artichokes, spinach, or capers, depending on the texture and blend of flavors you are looking for.

1 pound penne pasta

1 12 ounce extra firm tofu, drained

¼ cup oil packed sun dried tomatoes, drained

½ cup vegetable broth

1 teaspoon dried oregano, crushed

1 teaspoon dried basil, crushed

2 cans chipotle peppers in adobo sauce (1 can if a less spicy sauce is preferred)

4 cloves garlic, chopped

½ teaspoon salt

2 tablespoons chili pepper flakes

8 ounces cherry tomatoes, quartered

1-2 ounces fresh basil, shredded, for topping (optional)

Parmesan cheese for topping (optional)

Cook pasta to package directions and set aside.

Blend tofu, sun dried tomatoes, broth, oregano, basil, peppers, garlic, and salt until smooth.

Toss tofu blend with pasta, quartered cherry tomatoes and cook for 5 minutes on low heat.

Top with cheese and shredded basil before serving.