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Tofu Penne

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Rebelle Kitchen


  • ½ package penne pasta (½ lb)
  • 1 TBSP coconut Oil
  • 1 onion diced
  • 1 tsp garlic minced
  • ½ punnet mushrooms sliced and halved
  • 1 packet baked Tofu (8oz) I use Nasoya Teriyaki
  • ½ cucumber cubed
  • ½ - 1 avocado cubed
  • 3 sprigs dill finely chopped

For the tofu sauce

  • ¼ cup silken tofu
  • ½ avocado
  • ¼ cup almond milk
  • ¼ cup cashews soaked beforehand*
  • ¼ tsp dijon mustard
  • salt and Pepper to taste


  • Cook the pasta according to the instructions on the box, typically in boiling water on the stove for 10-12 minutes.
  • Heat up the oil in the pan and add onions and spices. I use garlic salt, italian herbs and everyday seasoning.
  • Add the garlic and mushrooms when the onions have browned. Add more oil if needed.
  • While the onions and mushrooms are frying, add the silken tofu, avocado, almond milk, cashews and dijon mustard in a blender. Blend until creamy. 
  • Combine the pasta, onions + mushrooms, baked tofu, avocado cubes and tofu sauce together in a bowl. Add dill and salt + pepper to taste. Serve and enjoy!


*Cashews: Cashews are best soaked in water over night or for 4 hours. If in a pinch - soak in boiling water for an hour.