The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Smokin’ Cajun tofu pasta
Our special Cajun spice blend infuses this family-friendly dish with smoky, spicy, savoury flavour. Crispy and golden cubes of tofu are stirred into a chunky sauce with onion, mushrooms, green pepper and leeks, served with pasta spirals and finished with yogurt and parsley. Mmm.
SWK: Source of fibre
SWK: High protein
Plants 5
Serving size
Ingredients
- 2 garlic clove
- 120g chestnut mushrooms
- 1 pepper
- 1 leek
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 tbsp Cajun spice mix (Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
- 1 handful of fresh flat-leaf parsley
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 onion
- 200g girandole pasta (Wheat, Barley, Oats, Soya) (100% Durum Wheat Semolina)
Nutritional Information
Calories: 661
Protein: 42g
Carbs: 90g
Fat: 14g
Ingredients
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 tbsp Cajun spice mix (Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
- 400g girandole pasta (Wheat, Barley, Oats, Soya) (100% Durum Wheat Semolina)
- 2 onion
- 2 leek
- 2 pepper
- 240g chestnut mushrooms
- 4 garlic clove
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh flat-leaf parsley
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 660
Protein: 42g
Carbs: 90g
Fat: 14g
Smokin’ Cajun tofu pasta
Our special Cajun spice blend infuses this family-friendly dish with smoky, spicy, savoury flavour. Crispy and golden cubes of tofu are stirred into a chunky sauce with onion, mushrooms, green pepper and leeks, served with pasta spirals and finished with yogurt and parsley. Mmm.
Cook time:
35 mins
Cuisine:
American
Food group:
Dairy
Allergens: Soya, Milk, Celery, Wheat
Cooking Instructions
Sizzle & spice
- Drain the tofu, pat dry with kitchen roll and cut into 2cm cubes.
- Put a large non-stick frying pan over a medium-high heat, then tip in the tofu with a pinch of the Cajun spice. Spritz with cooking spray and lightly season to taste with salt. Cook for 6-8 mins, turning occasionally, until golden. Remove from the pan and set aside.
Pop the pasta on
- Meanwhile, cook the pasta in boiling water for 8-9 mins, then drain.
Chop, chop!
- At the same time, peel and finely dice the onions. Trim the leeks, halve them lengthways and thinly slice into half-moons. Deseed the peppers and dice into 1cm squares. Quarter the mushrooms, and peel and crush the garlic.
Things get saucy
- Boil a half-full kettle. Spritz the frying pan with more cooking spray and put it over a medium-high heat. Fry the onions, leeks, peppers and mushrooms for 6 mins.
- Add the remaining Cajun spice and the garlic and cook for 2 mins.
- Crumble in half the stock cube and pour in 250ml boiled water (use all the stock and 350ml water for 4 portions), then stir well and simmer for 4-6 mins.
Bring everything together
- Finely chop the parsley.
- Add the tofu, pasta and half the parsley to the sauce, stir well and simmer for 2 mins.
- Remove the pan from the heat, then leave to cool slightly and stir in the yogurt. Sprinkle with the remaining parsley and serve.