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If you’re bored of your usual weeknight pasta, this lemony tomato linguine is an easy way to switch things up! We’ve been loving this pasta because it has the cozy familiarity of a tomato-based sauce, but fresh lemon, parsley, and a little heat from red pepper flakes keep it both bright and flavorful.
This recipe was inspired by a plant-based version of Green Chef’s Chili Shrimp Pasta that we first tried over a year ago. We’ve kept coming back to it ever since, tweaking it a little each time, and it’s now one of those staple dinners we make at least two or three times a month!
This version uses paprika-seasoned tofu that gets air fried until crisp while the pasta cooks but I’ve also included baking instructions in the recipe card below.
Tomato Linguine Ingredients
Super Firm Tofu
I love using super firm tofu here because you can skip pressing it, and it has a little extra plant-based protein per serving. Extra firm tofu works too, just press it for 10-15 minutes and pat it dry before adding the seasonings.
Linguine
Linguine is definitely my favorite pasta shape for this recipe, but you can use your favorite brand or swap in gluten-free linguine if needed. Fettuccine or spaghetti would also work well.
Better Than Bouillon Vegetable Base
This is my favorite vegan bouillon right now and adds so much savory flavor, salt, and umami to the sauce. I prefer it over vegetable stock because you can control the concentration of flavor, so I really don’t recommend skipping it. FYI you can get a huge jar of it at Costco!
Tomato Paste
Tomato paste is what gives the simple sauce its rich tomato flavor. Cooking it with the garlic, onion, and chili flakes until it turns a darker red helps bring out even more flavor.
Garlic
Fresh garlic is one of the main flavors in the sauce. I usually use four large cloves, but you can always add a little more if you love garlic.
Red Pepper Flakes
The red pepper flakes add just a little heat without making the pasta particularly spicy. Use less if you’re sensitive to heat, or add more to taste if you want a stronger kick.
How to Make This Lemon Tomato Linguine
Exact ingredient quantities are in the recipe card below!
Cube the super firm tofu and toss with the seasonings and olive oil.
Spread the tofu in a single layer in the air fryer basket. Air fry at 400F for ~16-18 minutes, or until crisp. (Be sure to shake halfway).
Cook the diced onion and garlic with olive oil over medium-low heat. Add the tomato paste and chili flakes.
Stir in the bouillon and reserved pasta water to make the chili flake tomato sauce.
Toss the cooked linguine in the sauce.
Add the crisp tofu, lemon juice, vegan parm and parsley.
Some Serving Ideas
Once everything is tossed together, serve the linguine warm, adding a little more pasta water as needed to loosen the sauce and make sure everything stays nicely coated.
I really recommend seasoning it to taste with extra lemon juice, parsley, chili flakes, and salt if needed! You can serve it as is or with a simple side salad – I’ve linked a couple of my favorites below:
More Pasta Recipes
Lemony Chili Tomato Linguine with Crisp Tofu
Rate this RecipeIngredients
Tofu
- 16 oz super firm tofu, drained
- 1 ½ tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika
- 2 tsp nutritional yeast
- ¾ tsp table salt, plus more to taste
- 1 tbsp extra virgin olive oil
Pasta
- 8 oz dry linguine
- 1 tbsp extra virgin olive oil
- ½ large diced red onion, or 2 shallots
- 4 cloves garlic, minced
- ⅛ tsp red pepper flakes, plus more to taste
- 2 ½ tbsp tomato paste
- 2 tsp Better Than Bouillon Vegetable Base
- ½ – ¾ cup reserved pasta water
- 1 oz grated vegan parmesan cheese, like Violife – optional
- ½-1 tbsp fresh lemon juice, about 1/2 lemon
- 2 tbsp fresh chopped parsley
Instructions
- Cook the tofu: Drain the tofu and cut into ½-inch cubes. Toss with the seasonings and drizzle with olive oil. Transfer to the air fryer basket and spread out in a single layer. Air fry at 400°F for 16-18 minutes, shaking halfway through, until crisp.16 oz super firm tofu, 1 ½ tsp garlic powder, 2 tsp onion powder, 2 tsp paprika, 2 tsp nutritional yeast, ¾ tsp table salt, 1 tbsp extra virgin olive oil
- Cook the linguine: While the tofu cooks, bring a large pot of well-salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve ¾ cup pasta water before draining.8 oz dry linguine
- Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced red onion with a pinch of salt and cook until softened and slightly translucent over medium-low heat, about 2-3 minutes. Add the garlic and cook for about 1 minute.1 tbsp extra virgin olive oil, ½ large diced red onion, 4 cloves garlic
- Make the sauce: Stir in the red pepper flakes and tomato paste. Cook for about 1-2 minutes, stirring frequently, until the tomato paste darkens slightly. Add the bouillon paste and ½ cup reserved pasta water and stir until smooth.⅛ tsp red pepper flakes, 2 ½ tbsp tomato paste, 2 tsp Better Than Bouillon Vegetable Base, ½ – ¾ cup reserved pasta water
- Toss the pasta: Add the drained linguine, vegan Parmesan, lemon juice, and parsley. Toss until the pasta is evenly coated, adding more pasta water as needed to loosen the sauce.1 oz grated vegan parmesan cheese, ½-1 tbsp fresh lemon juice, 2 tbsp fresh chopped parsley
- Serve: Divide between bowls and top with the crispy paprika tofu. Season to taste with additional salt, lemon juice, or red pepper flakes.
Recipe notes
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Categories:
30 Minutes or Less, Date Night, Pasta, Vegan Main Courses, Vegan Recipes, Vegan Recipes for PCOS,
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