This roasted tomato sauce recipe combines flavor and nutrition! You've got juicy, bursting tomatoes, caramelized shallots and garlic, and a drizzle of good olive for the best flavor. The addition of silken tofu brings extra creaminess and a boost of plant-based protein.
Remember the feta pasta recipe that went viral a few years ago? This is my vegan take on it! It's just as creamy but richer and less tangy.
I love adding silken tofu to sauces (such as this silken tofu carbonara sauce). With about 7 grams of protein per 100 grams, silken tofu is a great addition to sauces and a good substitute for feta or ricotta.
Its neutral taste lets all the ingredients shine, and its light texture keeps the sauce smooth without making it too heavy.
Key ingredients
- Ripe tomatoes: I love using a mix of fresh tomatoes from my aunt's garden or picking some up at the farmer's market for this recipe. If you're buying them at the store, Roma tomatoes are my top pick because they are flavorful, easy to find, and pretty affordable (compared to San Marzano tomatoes for example).
- Shallots: This is the secret ingredient of the recipe! Roasting them brings out a deep, caramelized flavor that balances the acidity from the tomatoes perfectly.
- Garlic: Like the shallots, the garlic gets caramelized in the oven, giving the sauce a more complex and savory flavor that you can't get with raw garlic.
- Olive oil: I think many people underestimate how important food olive oil is in a sauce like this. It brings a richness and depth that you just can't reproduce with other vegetable oils.
- Oregano: A good sprinkle of sea salt and some dried oregano help bring out those classic Italian flavors.
- Silken tofu: While the roasted tomato sauce is delicious on its own, I like blending in some silken tofu to make it creamier and even more nutritious. Plus, it stretches the sauce, so you end up with more! Perfect for freezing or batch-cooking.
Step-by-step ingredients
- Step 1: Prep the veggies. Cut the tomatoes into quarters. Peel the garlic cloves and cut the shallots into thick slices.
- Step 2: Season. Place the tomatoes, garlic, and shallots on a parchment-lined baking sheet. Drizzle generously with olive oil. Season with sea salt and oregano. Toss with your hands.
- Step 3: Roast the veggies in the middle rack of your oven for 45 minutes until the tomatoes are beautifully roasted and the shallots caramelized.
- Step 4: Blend. Pour away the water from the silken tofu pack. Add the roasted tomatoes and silken tofu to a high-speed blender. Blend until perfectly smooth and creamy. Adjust seasoning if needed.
Storage tips
Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
Freeze it for up to 3 months.
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The recipe
Vegan Roasted Tomato Sauce With Silken Tofu
Ingredients
- 3.3 punds (1,5 kg) ripe tomatoes
- 2 garlic cloves
- 4 small shallots
- 2 tablespoons olive oil
- Sea salt to taste
- 1 teaspoon dried oregano or Italian seasoning
- 6 oz (125 g) silken tofu soft
- ¼ cup (70 g) tomato paste
Instructions
- Oven: Preheat the oven to 350°F (180°C).
Prep the veggies: Wash the tomatoes and cut them into quarters (or into 8 pieces if they are really large). Peel the garlic and shallots. Cut the shallots into thick slices.
Season: Place the tomatoes, shallots, and garlic on a baking sheet. Drizzle with olive and season with salt and oregano. Toss with your hands until everything is well covered.
Roast: Place the baking sheet on the middle rack of your oven and roast for 40 minutes until the tomatoes are bursting and the shallots are caramelized.
Blend: Add the roasted veggies, silken tofu, and tomato paste to a high-speed blender and remove the top part of the lid to let the steam escape. Alternatively, add everything to a high-rise container and use an immersion blender. Blend until perfectly smooth. Adjust seasoning with salt and oregano.
Serve with pasta.
Notes
- Make a silken tofu smoothie with the rest of the silken tofu.
Nutrition
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