When I first decided to shake up my weeknight dinners, little did I know that a simple scissor cut technique would lead me to such a delightful culinary adventure. Picture this: soft and chewy noodles made from just silken tofu and flour, snipped into bite-sized pieces and dancing in a creamy gochujang sauce. It’s a dish that not only delights the senses but also caters to those busy evenings when fast food just won’t cut it. This Scissor Cut Tofu Pasta is a vegan gem that’s both incredibly satisfying and high in protein, making it a perfect friend for every home cook tired of the same old meals. As I prepared this dish, the rich aroma and vibrant colors filled my kitchen, convincing me that a love for homemade food doesn’t have to be complicated. Let me share with you how to recreate this comforting bowl of goodness that can easily become a staple in your vegan repertoire.
Why is Scissor Cut Tofu Pasta With Creamy Gochujang Sauce a Must-Try?
Unique Preparation: The scissor cut technique transforms plain ingredients into something whimsical and fun, perfect for kitchen adventures.
Creamy and Spicy: The luscious gochujang sauce adds bold flavors, delivering a zesty kick that pairs beautifully with soft noodles.
Quick and Easy: In just a few steps, you’ll have a satisfying meal ready for busy weeknights—no culinary degree needed!
High Protein: Thanks to the silken tofu, this dish not only satisfies hunger but also fuels your body with plant-based protein.
Versatile Dish: Feel free to add your favorite veggies or experiment with different sauces for endless variations that keep your meals exciting.
Crowd-Pleasing: This recipe is sure to impress family and friends, making it a perfect choice for gatherings or a cozy dinner at home.
Scissor Cut Tofu Pasta Ingredients
• For those eager to recreate this delicious dish, here’s everything you need to get started!
For the Noodles
- Silken Tofu – The star ingredient that holds moisture and protein; use firm silken tofu for best results.
- Plain Flour – Provides the structure and texture for the noodles; consider Italian 00 flour as a great alternative.
For the Sauce
- Olive Oil or Vegan Butter – Adds a rich, buttery flavor to the sauce; feel free to substitute with your favorite oil.
- Red Onion – Creates a sweet and aromatic base for the sauce; yellow onion is a great substitute if needed.
- Garlic – Enhances the overall flavor of the sauce; fresh or frozen varieties both work wonderfully.
- Gochujang Paste – The essential ingredient that brings spiciness and umami to the dish; adjust according to your spice preference.
- Tomato Puree – Deepens the flavor and adds a tangy touch to the sauce; ketchup can work in a pinch but isn’t a direct substitute.
- Nutritional Yeast – Provides a cheesy depth of flavor; can be omitted if you prefer a non-cheesy version.
- Soy Sauce – Optional seasoning to deepen the flavor profile; adjust according to your taste preferences.
With this incredible combination, you’re all set to create the unforgettable Scissor Cut Tofu Pasta with Creamy Gochujang Sauce! Enjoy the process as much as you will savor the results!
How to Make Scissor Cut Tofu Pasta
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Blend Tofu: Begin by blending your firm silken tofu until smooth. This silky base will form the heart of your noodles, providing both texture and protein.
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Mix Dough: In a mixing bowl, combine the blended tofu, plain flour, and a pinch of salt. Mix until it forms a stiff dough, bringing it together with your hands for about 2-3 minutes.
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Knead Dough: Knead the dough on a lightly floured surface for approximately 5 minutes, until it’s smooth and elastic, then cover it and let it rest for 15-20 minutes to allow the gluten to relax.
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Cut Noodles: After resting, use kitchen scissors to snip the dough into bite-sized pieces directly over a pot of boiling salted water. This step is playful and unique, giving your pasta its distinctive shape.
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Cook Noodles: Let the noodles cook for 5-10 minutes. When they float and are al-dente, drain them, saving a small amount of the cooking water for later.
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Sauté Aromatics: Meanwhile, in a skillet, sauté chopped red onion in olive oil or vegan butter over medium heat for 5-10 minutes until softened. Then, add minced garlic and sauté for an additional minute until fragrant.
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Prepare Sauce: Stir in gochujang paste and tomato puree, mixing well. Let it cook together for another minute to deepen the flavors.
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Combine Ingredients: Add the cooked noodles to your sauce, along with a splash of reserved pasta water if needed to loosen it up. Toss everything to coat the noodles well, then serve hot.
Optional: Garnish with sliced green onions for an extra pop of flavor!
Exact quantities are listed in the recipe card below.
Storage Tips for Scissor Cut Tofu Pasta
Fridge: Store leftovers in an airtight container for up to 3 days. Allow the dish to cool before sealing to maintain quality.
Freezer: The cooked scissor cut tofu pasta can be frozen for up to 2 months. Portion it out in freezer-safe bags or containers, removing as much air as possible.
Reheating: To reheat, thaw in the fridge overnight and warm gently in a skillet or microwave, adding a splash of reserved cooking water to restore creaminess.
Dough Storage: You can prepare the dough in advance and keep it wrapped in the fridge for up to 1 day, ready for a quick meal whenever you crave this delicious dish.
What to Serve with Scissor Cut Tofu Pasta with Creamy Gochujang Sauce?
Create a delightful meal by pairing your pasta with these vibrant sides that enhance both flavor and texture.
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Steamed Broccoli: This nutrient-rich vegetable adds a wonderful crunch that contrasts beautifully with the soft noodles. Its mild flavor balances the spice of the gochujang sauce.
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Cucumber Salad: A refreshing cucumber salad with a drizzle of rice vinegar brightens up the meal. The cool slices will offer a perfect contrast to the warm pasta.
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Roasted Brussels Sprouts: Crispy, caramelized Brussels sprouts bring a savory depth to your table, letting the pasta shine while adding an earthy flavor.
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Miso Soup: Serve a warm bowl of miso soup alongside your dish for a comforting touch. Its umami flavor complements the gochujang, creating a harmonious dining experience.
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Sesame Spinach Salad: A nutty sesame spinach salad introduces a delightful flavor profile and fresh texture, celebrating the earthiness of the tofu pasta.
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Chilled Soba Noodles: For a unique spin, chilled soba noodles tossed in sesame oil provide a cooling effect, making your meal refreshing and satiating.
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Coconut Mango Dessert: To finish, indulge in a light coconut mango dessert. Its sweetness will beautifully balance the savory spiciness of the dish, leaving everyone satisfied.
Scissor Cut Tofu Pasta Variations
Feel free to play and customize this delightful recipe to suit your taste and dietary needs!
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Gluten-Free: Substitute plain flour with a 1:1 gluten-free flour blend for a delicious and accommodating option.
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Extra Veggies: Toss in your favorite vegetables like sautéed bell peppers, spinach, or broccoli to boost nutrition and flavor.
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Spicier Twist: Add a splash of sriracha or chili flakes to the sauce for those who like an extra kick of heat.
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Creamy Upgrade: Stir in a splash of coconut milk or a dollop of vegan cream cheese for an even richer sauce.
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Herb-Infused: Mix in fresh herbs like basil or cilantro right before serving for a bright, aromatic finish.
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Miso Mix: Incorporate a tablespoon of miso paste into the sauce for an umami depth that will elevate your dish.
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Smoky Flavor: Add a hint of liquid smoke or smoked paprika to the sauce for a unique twist that intrigues the palate.
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Noodle Shape Swap: Instead of cutting, roll out the dough and use a pasta machine for a different noodle shape, like fettuccine!
Get creative with these variations, and let your culinary spirit shine!
Expert Tips for Scissor Cut Tofu Pasta
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Dough Consistency: Ensure your dough is well-mixed but still stiff; it should not be sticky. If the dough is too soft, your noodles may not hold together while cooking.
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Cutting Uniformly: When snipping the noodles, aim for uniform sizes to ensure even cooking; irregular sizes might lead to some undercooked while others are overdone.
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Avoid Overcooking: Watch your noodles closely; they should float when done and maintain a firm texture. A quick taste test is the best way to check your scissor cut tofu pasta.
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Use Reserved Water: Don’t forget to reserve some pasta cooking water! It helps to adjust the sauce’s consistency, ensuring every noodle is beautifully coated.
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Flavor Boost: Enhance your sauce further by adding a sprinkle of stock powder to the reserved cooking water before combining it with the sauce for added depth.
Make Ahead Options
Scissor Cut Tofu Pasta with Creamy Gochujang Sauce is a fantastic recipe for meal prep! You can prepare the noodle dough up to 24 hours in advance; just wrap it tightly in plastic wrap and refrigerate to maintain its quality. Additionally, the creamy gochujang sauce can be made up to 3 days ahead and stored in an airtight container in the fridge. When you’re ready to enjoy your meal, simply cook the prepped noodles right before serving, and gently heat the sauce on the stovetop until warm. This way, you’ll have a quick, home-cooked dish that tastes just as delicious as when freshly made, saving you precious time on busy weeknights.
Scissor Cut Tofu Pasta with Creamy Gochujang Sauce Recipe FAQs
What type of silken tofu should I use for the noodles?
Absolutely, for the best results, I recommend using firm silken tofu. It has the right consistency to create a soft yet chewy noodle that’s essential to the texture of your Scissor Cut Tofu Pasta.
How should I store leftovers, and for how long?
After enjoying your delightful dish, store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure the dish cools completely before sealing to maintain its freshness. Just remember—warmed-up homemade meals nearly taste like day-old pizza; they can sometimes get even better!
Can I freeze the scissor cut tofu pasta? How?
Of course! To freeze your cooked pasta, allow it to cool, then portion the dish in freezer-safe bags or containers, removing as much air as possible. You can keep it in the freezer for up to 2 months. When you’re ready to enjoy it again, simply thaw it overnight in the fridge and reheat gently, adding a splash of reserved cooking water to revive the creamy texture.
What if my noodles are sticking when I cut them?
No worries! If you find that the dough sticks to your scissors, a quick fix is to apply a small amount of oil to both the scissors and the dough before cutting. This should help your noodles come apart smoothly, making the process fun and hassle-free.
Are there any dietary considerations for this recipe?
Very! This Scissor Cut Tofu Pasta is a fantastic vegan dish packed with protein, suitable for those looking to maintain a plant-based diet. However, if you’re serving it to pets or those with allergies, keep in mind that tofu is generally safe for most dogs, but you should avoid ingredients like garlic and soy if there are known allergies. Always check with your vet for specifics concerning your pet’s diet.
Savor Scissor Cut Tofu Pasta with Creamy Gochujang Sauce
Ingredients
Equipment
Method
- Begin by blending your firm silken tofu until smooth.
- In a mixing bowl, combine the blended tofu, plain flour, and a pinch of salt. Mix until it forms a stiff dough, using your hands for about 2-3 minutes.
- Knead the dough on a lightly floured surface for approximately 5 minutes, until it's smooth and elastic. Cover and let it rest for 15-20 minutes.
- After resting, use kitchen scissors to cut the dough into bite-sized pieces directly over a pot of boiling salted water.
- Let the noodles cook for 5-10 minutes. When they float and are al-dente, drain them, saving a small amount of the cooking water.
- In a skillet, sauté chopped red onion in olive oil or vegan butter over medium heat for 5-10 minutes until softened. Add minced garlic and sauté for an additional minute.
- Stir in gochujang paste and tomato puree, mixing well. Let it cook for another minute.
- Add the cooked noodles to your sauce with a splash of reserved pasta water if needed. Toss to coat the noodles well and serve hot.
