2 Ingredient High Protein Pasta
This 2-ingredient tofu pasta is a simple, high-protein homemade noodle made with just tofu and flour. The dough comes together easily, rolls out smoothly, and cooks into tender, chewy noodles that hold onto sauce beautifully. Perfect for an easy weeknight dinner, this minimalist pasta recipe is dairy-free, vegan, egg-free, and endlessly versatile—serve it with marinara, pesto, chili oil or your favorite sauce.
Ingredients
- 14 ounces extra firm tofu, drained, (tofu should weigh 14oz/397g after being drained)
- 3 cups (398 g) 00 flour, plus more as needed
Instructions
- Add the tofu to a blender and blend until fully blended, scraping down the sides as needed. Even when fully blended, the tofu won’t be liquidy or completely smooth. It will be quite thick and look a little chunky, but as long as it is fully blended and there are no pieces of tofu that didn’t get mashed/blended, then your tofu is ready. See photo for reference.
- Transfer the blended tofu to a bowl of a stand mixer and add the flour. Use the dough hook attachment and set on low speed (speed 2). Knead the dough until it is soft and elastic, about 5–7 minutes. Add more flour as needed if the dough feels sticky or wet. Alternatively, you can also knead the dough by hand.
- Cover the dough with plastic wrap or a clean towel and let rest for 30 minutes to allow the gluten to relax.
- Lightly flour your work surface, then divide the dough in half for easier handling. Roll each portion out into a long, even sheet, slightly less than 1/4 inch thick. Using a sharp knife or pizza cutter, cut the dough into strips between 1/4- 1/2 inch-wide strips, then gently separate and toss with a light dusting of flour to prevent the noodles from sticking together.
- Bring a large pot of well-salted water to a boil. Add the noodles and cook for a few minutes, stirring occasionally, until the pasta floats to the surface and is tender but still has a slight bite. Pasta takes about 3-4 minutes if you prefer chewier, al dente texture. If you prefer softer pasta, it will need about 5-7 minutes cooking time. Drain pasta and briefly rinse under water, then serve immediately with your favorite sauce.
Notes
- This recipe works best with "oo" flour though you can substitute with all purpose. The texture is bouncier, chewier and sturdier with 00 flour.
- The pasta works best with extra firm tofu. You can use firm tofu but you'll need more flour which will alter the texture of the pasta. I don't recommend soft tofu because it is too watery.
- I used King Arthur 00 flour* and House Foods extra firm tofu.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Serving: 1serving, Calories: 309kcal, Carbohydrates: 57g, Protein: 14g, Fat: 3g, Saturated Fat: 0.2g, Sodium: 50mg, Fiber: 0.1g, Sugar: 1g, NET CARBS: 57
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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