My Eggless Pasta Dough recipe is so tender and light, you would never know it is eggless, vegan and also dairy free! The key is Silken tofu, which replaces the protein and oil that mimic the function of the egg. Now you can make and use this dough any way you would use any fresh pasta dough. And, you don’t need a pasta roller! Just hand roll it and make manicotti, ravioli, tortellini or cut into long pasta noodles. Seriously easy.

Fresh tagliette pasta twisted together

This just might be the perfect pasta if you or someone in your household has an egg allergy or you’ve chosen to live a vegan/plant-based lifestyle. Once it is formed and kneaded, it acts just the same as regular pasta dough. I’m going to go out on limb here and say I actually like this better than traditional egg dough. The tofu makes it so soft and it just melts in your mouth. You’ll see!

A ball of pasta dough

As mentioned above, what gives this dough it’s light, smooth texture is silken tofu. But not regular tofu – it must be silken tofu. Well, what’s the difference you’re asking? 

Silken Tofu vs Firm Tofu

Silken tofu is smoother and creamier, like the consistency of jello (jelly in the U.K), firm is firmer and is a lot more crumbly, like feta cheese but will hold up to being cut into cubes. You can see the texture difference below, the left is silken and the right is firm.

A block of silken tofu and a block of firm tofu

This is why silken tofu works best for this recipe because it blends up smooth (you’ll see this in my video). For reference, ¼ cup (59 grams) of silken tofu equals 1 large egg. 

There are 2 ways to make this dough: the first way is in a food processor (as seen in the attached video). With this method, all the ingredients are put into the food processor and blended. 

The second way to make this dough is by hand: The tofu must first be blended (using your blender or Nutribullet) because this is the egg replacement and it must be in a somewhat liquid form.

No matter which method you choose, I have included both instructions for both in the recipe below.

I recently made a vegan manicotti for a friend (picture below). The filling is firm tofu mixed (instead of ricotta) with spinach, tahini, lemon, nutmeg and nutritional yeast for savory flavor in place of Parmesan cheese. The sauce on the top of the finished dish is a cashew cream sauce.

Plant based manicotti

Storing Eggless Pasta Dough

The dough will keep well wrapped in the refrigerator for 3 days or in the freezer for 2 months.

How many servings does pasta dough this make?

Well, it depends on what you use it for. It makes 30 ravioli ( I used it for my Lemon Ricotta Ravioli) and approximately 6 to 8 servings if cut into noodles.

How do you cook eggless pasta dough?

The same as any other fresh pasta dough. When it floats, it’s ready, usually in a few minutes.

Vegan Sauces for Eggless Pasta

Turmeric Powder in Eggless Pasta Dough

Turmeric is added to give the dough the color of egg pasta (from the egg yolk), without it will be quite pale. If you don’t mind the color you can omit the turmeric.

Yield: 6

Eggless Pasta Dough

A twisted string of vegan pasta tagliatelle

An easy and tender dough replacing eggs with silken tofu.

Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes


  • 12 oz (340 grams) silken tofu *must be silken, drained of liquid
  • 1 tablespoon olive oil
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon sea salt
  • 1 ¼ cup (190 grams) all–purpose/plain flour
  • 1 ¼ cups (200 grams) semolina flour


  1. Food processor method:
    Add the tofu, oil, turmeric and salt to a food processor, blend until smooth. Add a little flour and a little semolina (equal parts of both), blend on low. Repeat this until the dough starts to form a ball.
  2. By hand method with a blender:
    Blend the tofu, oil, turmeric and salt until smooth. Transfer the mix to a bowl, add a little flour and a little semolina (equal parts of both) and mix with your hand, a fork or wooden spoon. Repeat this until the dough starts to form a ball.
  3. Turn out the dough onto a lightly floured surface and knead for 10 minutes until smooth and no longer sticky or sticking to the counter to develop the gluten in the flour. You can sprinkle a little flour as you knead if it is sticking to your hands. When it is no longer sticky and is smooth, stop using flour and continue to knead until smooth. Wrap in plastic wrap and rest for 30 minutes at room temperature. Refrigerate if making ahead. If using after refrigerating bring back to room temperature so it is easier to roll.

Nutrition Information



Serving Size


Amount Per Serving Calories 180Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 93mgCarbohydrates 26gFiber 2gSugar 0gProtein 8g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.