Pin A creamy, savory vegan pasta featuring baked tofu as a feta-style cheese substitute, roasted tomatoes, and a silky sauce. Perfect for a hearty weeknight dinner.
This was my go-to weeknight meal when I first transitioned to a plant-based diet. The tofu feta adds the perfect tang and creaminess without any dairy.
Ingredients
- Tofu Feta: 400 g firm tofu pressed and cut into cubes, 2 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp white miso paste, 1 tbsp apple cider vinegar, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper
- Vegetables: 500 g cherry tomatoes, 3 cloves garlic minced, 1 small red onion sliced (optional), 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
- Pasta: 350 g dried pasta (penne or fusilli use gluten-free if needed), 2 tbsp reserved pasta water
- Garnish: Fresh basil leaves torn, Extra olive oil to drizzle
Instructions
- Preheat Oven:
- Preheat the oven to 200°C (400°F).
- Marinate Tofu:
- In a bowl whisk together olive oil lemon juice miso paste apple cider vinegar oregano garlic powder salt and pepper Add tofu cubes and toss to coat Let marinate for at least 10 minutes.
- Prepare Vegetables:
- In a large baking dish add cherry tomatoes garlic and red onion (if using) Drizzle with olive oil sprinkle with salt and pepper and toss to combine.
- Arrange Tofu:
- Place the marinated tofu cubes in the center of the baking dish nestling them among the tomatoes Pour any remaining marinade over the tofu.
- Bake:
- Bake for 30 35 minutes until the tomatoes have burst and the tofu is golden and slightly crisp at the edges.
- Cook Pasta:
- While baking cook the pasta according to package instructions Reserve 2 tbsp of pasta water then drain.
- Mash Tomatoes:
- Remove the baking dish from the oven Gently mash some of the roasted tomatoes with a fork to release their juices.
- Combine Ingredients:
- Add cooked pasta and reserved pasta water to the baking dish Toss everything together until evenly coated in the creamy tomato tofu mixture.
- Serve:
- Serve hot garnished with fresh basil and a drizzle of olive oil.
Pin This dish always brings my family together for a cozy dinner each week and has become a staple in our home.
Notes
For extra tang add a splash of white wine vinegar before serving Substitute gluten-free pasta for a gluten-free version Try adding olives or baby spinach for added flavor and nutrition Pairs well with a crisp Sauvignon Blanc or sparkling water with lemon.
Required Tools
Large baking dish Mixing bowls Whisk Saucepan Colander Fork Knife and chopping board
Nutritional Information
Calories 420 Total Fat 14 g Carbohydrates 56 g Protein 18 g per serving
Pin This dish is both healthy and comforting making it perfect for any day of the week.