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Mushroom Tofu Pasta Sauce

In this especially flavorful vegan sauce recipe, the mushrooms add a bold depth, and the tofu adds a creamy thickness. What’s not to love?


  • 3 Tablespoons olive oil
  • 1 medium onion, peeled, diced
  • 8 ounces (225 g) cremini mushrooms
  • 1 teaspoon fresh thyme leaves
  • ½ cup (120 ml) red wine vinegar
  • 1½ cup (360 ml) water, or vegetable stock
  • 10½ ounce (300 g) silken tofu
  • 1 teaspoon soy sauce
  • 1¼ teaspoon salt
  • ¼ teaspoon crushed red pepper flakes


  1. In a large sauté pan over medium-high heat, add the olive oil. When warm, add the onion, mushrooms, and thyme. Cook for 10 to 12 minutes, or until golden brown and tender.
  2. Pour in the red wine and deglaze. Add the red chili flakes and continue to cook until the wine is reduced by two thirds.
  3. Carefully pour all the ingredients into your Vitamix container and secure the lid. Select the Hot Soups program and allow it to run to completion; or select variable 1, start the machine, and slowly increase speed to the highest setting. Blend for 5 minutes and 30 seconds.

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