Fettuccine Alfredo with Cajun Tofu is a rich and comforting vegetarian dinner recipe! Creamy alfredo pasta is mixed with sun dried tomatoes, roasted red peppers, and pesto, then topped with spicy baked cajun tofu.
This is your one warning that today’s pasta recipe is definitely not health food.
Every now and then you just need a super comforting dinner recipe that’ll make you lick the plate. We’re building a huge flavor profile here, so let’s not waste any time and get right into it!
You might remember my cajun tofu recipe (which also makes a perfect cajun tofu wrap) because it’s super easy and full of delicious cajun seasoning. We’re going to take that recipe and slice it over fettuccine that has been tossed with melted butter, heavy cream, cheese, pesto, and veggies.
Homemade alfredo sauce is a no-brainer for me. It takes almost no time to make, so why not have fresh, creamy alfredo sauce instead of jarred?
This would be a great date night or special occasion meal since the tofu takes a little bit of time. Luckily it’s mostly hands off and the sauce comes together super quick, so you can check in on everything once in a while without missing too much socializing.
How to prepare cajun tofu
Unlike the original recipe, I like to slice the tofu in half like a book, then across horizontally so you end up with four flat blocks. This allows you to slice the finished tofu like you would a chicken breast over the top of the pasta. If you prefer, you can still cut the tofu into smaller blocks and adjust the baking time to avoid burning.
Marinate the tofu blocks for at least 15 minutes before baking at 400ºF for about 45 minutes.
What does alfredo sauce contain?
Alfredo sauce is a simple sauce made from butter, heavy cream, parmesan cheese, salt, and pepper. We’re also adding a spoonful of pesto as well as sun dried tomatoes and roasted red peppers for maximum flavor!
Can I use linguini instead of fettuccine?
Absolutely! This recipe would work well with linguini, penne, bow ties, or almost any other pasta shape you might have on hand.
Can vegetarians eat fettuccine alfredo?
Only you can decide what is right for you to eat, but if you’re strictly vegetarian you will want to look for a parmesan cheese that doesn’t contain rennet.
This fettuccine alfredo with cajun tofu can be customized! Here are a few ideas to get you started:
- Add fresh sautéed veggies such as asparagus, zucchini, or grape tomatoes
- You can leave out the sun dried tomatoes, roasted red peppers, or pesto without losing too much
- Double check your cheese if you want to keep this vegetarian (some Parmesan cheese is not vegetarian)
- Use whatever shape pasta you have on hand, or a gluten free pasta to keep it gluten free
- Swap basil pesto for pistachio pesto, spinach pesto, or arugula pesto
If you like this recipe you may also like:
- Eggplant Meatballs
- Sun Dried Tomato and Broccoli Unstuffed Shells
- Spinach Pesto Pasta
- Olive Oil Alfredo Sauce
- Pesto Linguini with Crispy Balsamic Chickpeas
If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Fettuccine Alfredo with Cajun Tofu
- 16 ounces fettuccine
- 1/2 cup butter
- 1 cup heavy cream
- 1 cup Parmesan cheese, plus more for topping
- 1/2 cup roasted red pepper, patted dry if jarred and sliced
- 1/4 cup sun dried tomatoes, patted dry if packed in oil
- 1 tablespoon pesto
- In a shallow dish, combine the olive oil, soy sauce, maple syrup, and cajun seasoning.
- Add the tofu and turn each piece over to coat it in the marinade. Arrange the tofu in a single layer and let marinate at least 15 minutes, turning once.
- Preheat the oven to 400ºF. Line a baking sheet with parchment or aluminum foil.
- Transfer the tofu to the prepared baking sheet making sure you leave room between each piece so they’re not touching. Bake 45 minutes, turning once, or until browned and crisp on the outside.
- When the tofu is almost done, bring a large pot of salted water to a boil and cook pasta according to package directions.
- When the pasta is almost done, melt the butter in a large skillet over medium heat. Drain the pasta and add it to the butter along with the cream, Parmesan cheese, roasted red peppers, sun dried tomatoes, and pesto. Toss until the pasta is thoroughly coated and the sauce begins to thicken.
- Serve immediately topped with sliced cajun tofu and an extra sprinkling of parmesan cheese if desired.