Creamy Edamame Spaghetti with Crispy Tofu

For when you want to impress yourself with minimal effort 🍝

This recipe feels like a cozy pasta night with a healthy twist. The edamame noodles and tofu bring in loads of protein and fiber, and the greens add nutrients without making it feel like you’re just eating a salad.

It looks like it might take forever but is ACTUALLY low-effort—minimal chopping, one pan, and ready in under 30 minutes. Perfect when I want something warm, comforting, and still feel good afterward 🫶🏼

Why I’m Obsessed with Edamame Pasta (and What to Use Instead)

I randomly picked up edamame spaghetti one day at Rewe (a German grocery store) and didn’t expect much — but it’s become one of my favorite pantry staples. The texture is slightly chewy and it has this subtle nutty flavor that works so well with tomato-based sauces. Plus, it’s gluten-free and way higher in protein than regular pasta, so it keeps me full for longer.

If you can’t find edamame spaghetti, chickpea pasta, lentil pasta, or even whole wheat pasta are great alternatives. You can honestly use any pasta you like — the sauce and toppings bring all the flavor anyway.

Why You’ll Love This Recipe

• 🌱 High in plant-based protein (thanks to edamame noodles + tofu)

• ⏱️ Quick & easy – ready in under 30 minutes

• 🥦 Veggie-packed but still super cozy

• 💚 Customizable based on what’s in your fridge

• 🍝 Actually filling – not just leaves and vibes

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Prep time: 10 min I Cook time: 20 min I 2 servings

Ingredients

For the pasta:

• 150 g edamame spaghetti

• 100 g tofu (plain or smoked)

• 1 small onion, finely diced

• 1–2 cloves garlic, minced

• 150 g mushrooms, sliced

• 100 g broccoli (fresh or frozen)

• A handful of spinach leaves

• 50 g shelled edamame or peas

• 200 ml basil pasta sauce

• 1 tsp olive oil or coconut oil

Optional extras:

• Salt & pepper to taste

• ½ tsp paprika powder or chili flakes

• A splash of lemon juice

• 1 tbsp nutritional yeast (adds a cheesy flavor)

• A little coconut milk for creaminess

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Instructions:

1. Crisp your tofu:
Cube the tofu, pan-fry until golden and crispy in oil. Season and set aside.

2. Sauté the veggies:
In the same pan, cook onion + garlic until soft. Add mushrooms + broccoli. Cook 5 min. Toss in spinach + edamame and stir until wilted.

3. Add the sauce:
Pour in your basil pasta sauce. Let it simmer. Add coconut milk if you want it creamier.

4. Cook pasta:
Meanwhile, cook your edamame spaghetti per the package instructions. Drain and add it directly into the sauce. Mix well.

5. Plate & finish:
Serve it all up, top with tofu, and finish with lemon juice, chili flakes, and nutritional yeast. Optional: fresh basil on top.

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Tips & Notes

• Crispy tofu trick: Make sure to press your tofu a bit before cooking so it gets that golden edge.

• Frozen veggies work just fine. Don’t stress about having everything fresh.

• Make it creamy: Add a splash of coconut milk or soy cream to make the sauce extra smooth.

• Don’t overcook the noodles—edamame spaghetti can get mushy fast. Keep an eye on it!

Substitution Ideas

• No edamame pasta? Use lentil pasta, chickpea pasta, or even regular pasta.

• No tofu? Try tempeh, seitan, or even roasted chickpeas for crunch.

• No basil sauce? You can use any tomato-based sauce or even a quick mix of tomato paste + herbs + a splash of oat milk.

• No mushrooms? Zucchini or bell peppers also work great here.

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Give this recipe a try and let me know how it turns out! And Have you ever tried edamame pasta or other alternative noodles? What did you think? 🎀