Creamy paprika tofu with pasta

Golden tofu in a sweet paprika and coconut sauce, spooned over pasta. Warming and rich, ready in about forty minutes.

In one portion

These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

Where the calories come from

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£1.47a portion

We base this on how much of each product the recipe uses. Half a pack costs half the price.

We last updated these Tesco prices on 7 October 2026.

4 portions1 portion

Get a pan of salted water boiling on the hob for the penne. Cook it for the time on the packet, then drain.
While the pasta cooks, cut the tofu into bite-sized pieces and pat them dry with kitchen paper.
Warm some of the olive oil in a large frying pan over a medium heat. Add salt and black pepper to the oil and swirl the pan, so every piece of tofu picks up the seasoning as it fries.
Add the tofu and leave it alone until a golden crust forms underneath. Flip each piece to brown the second side, then transfer the tofu to a plate.
Pour a splash more oil into the pan you used for the tofu. Fry the mushrooms, red pepper, onion and garlic in it for about 6 minutes, until they have softened and smell fragrant.
Tip in the tomato with all its juices and let it cook down for 3-4 minutes.
Stir the paprika and water into the pan and season with salt and black pepper. Put a lid on and leave it to simmer gently for 5 minutes, adding a splash more water if it starts to dry out.
Once the pepper is tender and the tomato has broken down, pour in the coconut milk and then the cider vinegar. Taste it: it should taste bold and tangy, so add more salt or vinegar until it does.
Return the tofu to the pan and fold it through with half the parsley. Spoon everything over the drained penne and scatter the remaining parsley on top.