Save to Pinterest 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 in my household as it captures the essence of Mediterranean flavors while being completely plant-based.
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
- Step 1:
- Preheat the oven to 200°C (400°F).
- Step 2:
- 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.
- Step 3:
- 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.
- Step 4:
- Place the marinated tofu cubes in the center of the baking dish, nestling them among the tomatoes. Pour any remaining marinade over the tofu.
- Step 5:
- Bake for 30-35 minutes, until the tomatoes have burst and the tofu is golden and slightly crisp at the edges.
- Step 6:
- While baking, cook the pasta according to package instructions. Reserve 2 tbsp of pasta water, then drain.
- Step 7:
- Remove the baking dish from the oven. Gently mash some of the roasted tomatoes with a fork to release their juices.
- Step 8:
- Add cooked pasta and reserved pasta water to the baking dish. Toss everything together until evenly coated in the creamy tomato-tofu mixture.
- Step 9:
- Serve hot, garnished with fresh basil and a drizzle of olive oil.
Save to Pinterest Sharing this pasta with family always brings smiles especially on busy weeknights when a wholesome meal is needed.
Serving Suggestions
Pair this pasta with a crisp Sauvignon Blanc or sparkling water with lemon for a refreshing complement.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
Variations
Add olives or baby spinach to the baked vegetables for extra flavor and nutrition.
Save to Pinterest This vegan baked tofu feta pasta is a delicious and nutritious twist on a classic dish that everyone can enjoy.
Common Recipe Questions
- → How do I achieve a feta-like texture with tofu?
Press and cube firm tofu, then marinate it with olive oil, lemon juice, miso, vinegar, and herbs before baking. This process firms up the tofu and imparts a tangy, savory flavor.
- → Can gluten-free pasta be used in this dish?
Yes, substitute regular pasta with gluten-free options like rice or corn pasta to accommodate dietary needs without altering flavor.
- → What is the purpose of reserved pasta water in the sauce?
Reserved pasta water contains starch that helps bind the sauce and pasta together, creating a silky texture for a cohesive dish.
- → Can I add other vegetables to this dish?
Absolutely. Ingredients like baby spinach, olives, or sautéed onions can enhance the flavor and nutrition profile.
- → How should I store leftovers?
Store refrigerated leftovers in an airtight container for up to 3 days. Reheat gently to maintain texture and flavor.
- → Is baking temperature critical for this dish?
Bake at 200°C (400°F) to ensure the tofu crisps properly and the tomatoes roast to release their juices, enhancing overall flavor.