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Spicy Miso Pasta with 5-Spice Tofu Crumble

Spicy Miso Pasta with 5-Spice Tofu Crumble

This Spicy Miso Pasta with 5-Spice Tofu Crumble is a quick, vegan delight packed with umami flavor and protein.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Vegan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu Crumble
  • 1 block Extra Firm Tofu Drain well for the best texture.
  • 2 tablespoons Chili Flavored Oil Substitute with sesame oil for a milder flavor.
  • 1/4 teaspoon Hing (Asafoetida) A little goes a long way in enhancing savory depth.
  • 1 teaspoon 5-Spice Powder No direct substitutes recommended.
  • 2 tablespoons Light Soy Sauce Use tamari for a gluten-free option.
  • 1 tablespoon Dark Soy Sauce Optional for extra richness.
For the Creamy Sauce
  • 1 block Silken Tofu Essential for achieving the creamy consistency.
  • 2 tablespoons Miso Paste No substitutes suggested.
  • 1 teaspoon Mushroom Seasoning Vegetable stock powder can be a suitable alternative.
  • 1 tablespoon Rice Wine Vinegar Apple cider vinegar can be used instead.
  • 1 tablespoon Sambal or Chili Paste Swap with sriracha for a different spice profile.
  • 1 teaspoon Salt Add to taste.
For the Pasta & Add-ins
  • 8 ounces Pasta (Linguine) Gluten-free pasta like brown rice can be used.
  • 1 cup Pasta Water Reserve before draining.
  • 8 ounces Shimeji Mushrooms Substitute with button or cremini mushrooms if necessary.
  • 2 each Scallions Chives are a good replacement if needed.

Equipment

  • Large non-stick pan
  • Blender
  • Large pot

Method
 

Step‑by‑Step Instructions
  1. Drain the extra firm tofu thoroughly and crumble it into bite-sized pieces. Heat chili flavored oil in a large non-stick pan over medium heat. Add the crumbled tofu, light and dark soy sauces, 5-spice powder, and hing, sautéing for 8-10 minutes until crispy and golden brown.
  2. Boil salted water in a large pot. Add linguine and cook for 8-10 minutes until al dente. Reserve 1 cup of pasta water, then drain pasta.
  3. In a blender, combine silken tofu, miso paste, sambal or chili paste, rice wine vinegar, and mushroom seasoning. Add a little reserved pasta water and blend until smooth.
  4. In the same pan used for the tofu, add more chili oil if needed and add shimeji mushrooms. Cook over medium heat for about 5 minutes until softened. Add white parts of scallions and sauté for an additional minute.
  5. Lower heat and gently stir the drained linguine into the pan. Pour creamy miso sauce over pasta, mixing for 2-3 minutes, adding reserved pasta water until achieving a silky consistency.
  6. Plate the Spicy Miso Pasta, topping with crispy tofu crumble and sprinkling green parts of scallions. Serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 23gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gSodium: 800mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 200IUVitamin C: 5mgCalcium: 80mgIron: 3mg

Notes

Store leftover pasta in an airtight container for up to 3 days. The creamy sauce can be frozen for up to 2 months. The tofu crumble can be refrigerated for up to 3 days, kept separate from the pasta.

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