Prep/cook time: ~20 minutes
~4 servings

• 12 oz. package of soft silken tofu
• 1/4 cup + 1 tbsp. nutritional yeast
• 1 tbsp. regular yellow mustard
• 1 tsp. Dijon mustard
• 1 tsp. garlic powder
• 1 tsp. paprika
• 1 tbsp. tamari or soy sauce
• 2 tbsp. olive oil
• 6 oz. diced tomatoes
• 12 oz. box of dried whole wheat pasta

Blend everything using a hand blender and poor over cooked pasta. I’ve mixed it successfully with both whole wheat penne rigate and whole wheat rigatoni. I think the tomatoes add a welcome flavor, but also (along with the olive oil) thin the sauce out a bit, making it less of an immovable congealed blob if I end up refrigerating some of it.

Adapted from recipe at Beer and Tofu.