Go Back
–+ servings
Print Pin
No ratings yet

Creamy White Bean Pasta with Crispy Tofu (High Protein)

Creamy blended white bean pasta topped with golden panko-crusted crispy tofu cutlets. A high-protein vegan dinner ready in 35 minutes with simple pantry staples. No cashews, no soaking, restaurant-style comfort food.
Course Dinner, Lunch
Cuisine Italian-Inspired
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3

Ingredients

Crispy Tofu

  • 1 block 14 oz / 400 g firm or extra-firm tofu, pressed
  • Olive oil or avocado oil for shallow frying
  • Optional: buffalo or barbecue sauce for dipping

Seasoned flour (for dredging)

  • ⅓ cup 40 g all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • ½ tsp salt
  • Black pepper

Wet batter

  • ½ cup 60 g all-purpose flour
  • ½ cup 120 ml water
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • Black pepper

Seasoned panko

  • 1 cup 60 g panko breadcrumbs
  • 3 tbsp fresh parsley finely chopped
  • 2 tbsp vegan parmesan
  • 1½ tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp sweet paprika
  • 1 tsp dried oregano
  • ½ tsp salt
  • Black pepper

Creamy White Bean Pasta

  • 8 oz 225 g spaghetti or linguine
  • 3 tbsp vegan butter
  • 2 tbsp olive oil
  • 6 garlic cloves finely chopped
  • 1 small fresh red chili chopped (optional)
  • ½ tsp red pepper flakes
  • 1 cup 240 ml vegan heavy cream
  • 1 can 15 oz / 400 g white beans, drained and rinsed
  • 2 tsp Italian seasoning
  • ⅓ cup 35 g vegan parmesan, plus extra for serving
  • Salt and plenty of cracked black pepper
  • Fresh parsley for garnish

Instructions

  • Press the tofu. Wrap the block in a clean towel, weigh it down, and press for 15 to 20 minutes. Slice into 2 to 3 slabs about ½ inch thick. Optional: cut into a chicken cutlet shape (rounded teardrop or fillet outline) for a more meat-style look.
  • Set up the breading station. Bowl 1: whisk the seasoned flour ingredients together. Bowl 2: whisk the wet batter ingredients until smooth, like pancake batter. Bowl 3: combine the seasoned panko ingredients.
  • Bread the tofu. Dredge each slab in the seasoned flour, dunk in the wet batter, then press firmly into the panko mixture on both sides. Press hard so the crust is craggy and thick.
  • Shallow fry. Heat ¼ inch of oil in a non-stick pan over medium heat. Fry the cutlets undisturbed for 3 to 4 minutes per side until deep golden brown. Drain on a wire rack. Optionally dip in buffalo or barbecue sauce.
  • Build the aromatics. In a separate pan, melt the vegan butter with the olive oil over medium-low heat. Add the garlic, fresh chili, and red pepper flakes. Stir for 1 minute without letting anything brown.
  • Add cream and beans. Pour in the cream and add the white beans. Simmer for 3 to 4 minutes.
  • Season and finish. Stir in the Italian seasoning, vegan parmesan, salt, and plenty of cracked black pepper.
  • Blend smooth. Take the pan off the heat and blend with an immersion blender until completely silky. Taste and adjust seasoning.
  • Cook the pasta. Boil the pasta in well-salted water until al dente. Reserve a cup of pasta water before draining.
  • Toss. Add the drained pasta to the sauce, tossing with tongs and adding pasta water as needed for a glossy consistency.
  • Plate. Twist the pasta into bowls, slice the tofu into thick strips and fan it on top. Garnish with parsley and extra vegan parmesan. Serve immediately.