Save 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 recipe quickly became a favorite for weeknight dinners in my home. The baked tofu perfectly mimics feta and the roasted tomatoes add a lovely depth of flavor.
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
- Prepare tofu marinade:
- 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.
- Assemble baking dish:
- 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 to 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.
- Combine:
- Remove the baking dish from the oven. Gently mash some of the roasted tomatoes with a fork to release their juices. 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.
Save This dish has brought my family together over many shared meals, creating cherished memories centered around good food and easy conversation.
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
Per serving: 420 calories, 14 g total fat, 56 g carbohydrates, 18 g protein
Save This pasta is a flavorful and satisfying plant-based meal perfect for any night of the week.
Cooking Guide
- → How is tofu prepared to mimic feta?
Firm tofu is pressed, cubed, and marinated in a mix of olive oil, lemon juice, miso, vinegar, herbs, and spices, then baked until golden and slightly crisp for a tangy, crumbly texture similar to feta.
- → Can I use gluten-free pasta in this dish?
Yes, gluten-free pasta works well and can be substituted without affecting the overall creamy texture and flavor.
- → What gives the sauce its creamy consistency?
The creamy texture comes from the roasted tomatoes combined with the softened baked tofu and a touch of reserved pasta water, which helps bind the ingredients together.
- → Can additional vegetables be added?
Absolutely. Incorporating olives, baby spinach, or other Mediterranean vegetables can enhance flavor and nutrition.
- → Is it necessary to marinate the tofu before baking?
Marinating the tofu allows it to absorb flavors, making the final dish more savory and aromatic, so it's recommended.
- → What herbs complement this pasta best?
Dried oregano in the tofu marinade and fresh basil as a garnish provide classic Mediterranean herbal notes that perfectly complement the dish.