Pin it 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.
I first served this dish on a busy weeknight and loved how the tofu baked to a perfect feta texture, delighting everyone at the table.
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.
Pin it This recipe has brought my family together many times, enjoying a wholesome and delicious meal everyone loves.
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 it This vegan baked tofu feta pasta is the perfect mix of creamy and savory for any occasion.
Recipe FAQs
- → How do you achieve a feta-like texture with tofu?
Pressing firm tofu removes excess moisture, and marinating it with lemon juice, miso, and herbs adds tanginess and depth, mimicking feta's crumbly yet creamy texture after baking.
- → Can gluten-free pasta be used?
Yes, gluten-free pasta works well and maintains the dish’s texture and flavor without compromising dietary needs.
- → What is the best way to roast the tomatoes?
Roast cherry tomatoes at 200°C (400°F) until they burst and soften, releasing their juices to combine naturally with the tofu and pasta.
- → How do you keep the sauce creamy without dairy?
The creamy texture comes from the tofu marinade and the natural juices of the roasted tomatoes, combined with reserved pasta water to create a silky coating.
- → Can additional vegetables be added?
Yes, ingredients like olives or baby spinach complement the dish well and can be added either before baking or tossed in at the end.