Marry Me Creamy Tofu Dump & Bake (Vegan & Gluten-Free)
Updated: Sep 6
This Marry Me Creamy Tofu Dump & Bake is rich, creamy, cozy, and ridiculously easy! Made with crispy-edged tofu, tender pasta, zucchini or bell pepper, sun-dried tomatoes, spinach, and a creamy tomato sauce, this one-pan vegan & gluten-free dinner is perfect for busy weeknights.
The best part? You literally dump everything into one baking dish and let the oven do the work. No complicated prep, no pile of dishes, and no separate sauce to make. 😍
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Why You'll Love This Recipe
✅ Easy one-pan dump-and-bake dinner
✅ Crispy, hearty tofu adds plant-based protein
✅ Rich and creamy sun-dried tomato sauce
✅ Vegan and gluten-free
✅ Minimal prep and cleanup
✅ Perfect for busy weeknights
Kitchen Tools You'll Need (optional, but helpful!)
9×13-inch baking dish
Large mixing spoon
Cutting board
Sharp knife
Measuring cups & spoons
Foil or baking dish lid
Ingredient Notes
Extra-firm tofu adds plant-based protein and a hearty texture to this creamy pasta bake. Cut it into small cubes so it cooks evenly with the pasta.
Pasta makes this a complete, filling meal. Use regular pasta or your favourite gluten-free pasta. If you're cooking for someone with celiac disease, make sure all ingredients, including the pasta and seasonings, are certified gluten-free as needed.
Coconut milk creates the rich, creamy sauce without any dairy. Full-fat coconut milk gives the creamiest result.
Sun-dried tomatoes add a delicious sweet, tangy, savoury flavour that gives this recipe its "marry me" pasta vibe.
Tomato paste adds concentrated tomato flavour and helps create a rich sauce as everything bakes together.
Zucchini or bell pepper adds colour, texture, and extra veggies. Use whichever you have on hand.
Baby spinach gets stirred in at the end so it stays fresh and vibrant.
Vegan mozzarella is optional, but highly recommended if you love a bubbly, cheesy topping.
Chili flakes add a little heat. Leave them out if you're serving this to kids or prefer a milder dinner.
Frequently Asked Questions
❓Can I use a different type of tofu?
Firm or Extra-firm tofu works best because it holds its shape while baking. I recommend pressing it briefly if it contains a lot of excess liquid.
❓Can I use a different plant milk instead of coconut milk?
For the richest and creamiest result, I recommend full-fat canned coconut milk. Other unsweetened plant milks can work, but the sauce may be less creamy.
❓Can I add more vegetables?
Absolutely! Try adding mushrooms, broccoli, spinach, extra zucchini, bell peppers, or chopped kale. Just avoid adding too many watery vegetables, as they can affect the amount of liquid needed for the pasta.
❓Can I make this ahead of time?
Yes. You can assemble the ingredients in the baking dish, cover, and refrigerate until you're ready to bake. For the best texture, I recommend baking it the same day.
❓Can I freeze this tofu pasta bake?
Yes, although creamy pasta can soften slightly after freezing and reheating. Store leftovers in an airtight container and reheat gently.
More Easy Dinner Ideas
⭐ Marry Me Creamy Tofu Dump & Bake ⭐
Vegan • Gluten-Free • Easy Dinner
Ingredients
3½ cups regular or gluten-free pasta, such as penne, rigatoni, or macaroni
1 can full-fat coconut milk
2 cups vegetable broth
1 block extra-firm tofu, cubed
½ cup sun-dried tomatoes, chopped
1 cup zucchini or bell pepper, chopped
2 tbsp olive oil
2 tbsp tomato paste
2 cloves garlic, minced
1 tbsp Italian seasoning
1 tsp dried oregano
1 tsp onion powder
1 tsp paprika
2 handfuls baby spinach
1 cup vegan mozzarella, optional
1 tsp chili flakes, optional
Salt & pepper, to taste
Directions
Preheat oven to 400°F (200°C).
Add the pasta, coconut milk, vegetable broth, tofu, sun-dried tomatoes, zucchini or bell pepper, olive oil, tomato paste, garlic, Italian seasoning, oregano, onion powder, paprika, salt, pepper, and chili flakes (if using) to a large baking dish.
Stir everything together really well, making sure the pasta and tofu are coated and the pasta is mostly submerged in the liquid.
Cover the baking dish tightly with foil or a lid and bake for 35–45 minutes, until the pasta is tender and most of the liquid has been absorbed.
Carefully remove from the oven and stir in the baby spinach. The spinach will wilt into the hot pasta.
Sprinkle the vegan mozzarella over the top and return the dish to the oven uncovered for 5–10 minutes, until the cheese is melted, golden, and bubbly.
Let the pasta sit for a few minutes before serving. Garnish with extra sun-dried tomatoes, chili flakes, or fresh basil if desired.
Serve warm and enjoy your ridiculously easy creamy tofu pasta! 🤍
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