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.
I first served this on a cozy evening and loved how the tofu perfectly mimicked feta cheese while keeping the dish light and dairy-free.
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� 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 This recipe always brings my family together for a warm, comforting meal after busy days.
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
Save This vegan baked tofu feta pasta is perfect for a quick satisfying dinner that impresses everyone.
Recipe Guide
- → How do you prepare the tofu to mimic feta?
Press the tofu to remove excess moisture, then marinate it with olive oil, lemon juice, white miso, apple cider vinegar, oregano, and seasonings before baking to develop a tangy, firm texture similar to feta.
- → Can I use gluten-free pasta in this dish?
Yes, gluten-free pasta works well and can be used as a direct substitute to accommodate dietary needs without altering the flavors.
- → What is the role of reserved pasta water?
Adding reserved pasta water helps emulsify and bind the sauce, ensuring the pasta is evenly coated and silky in texture.
- → How long should the tofu and tomatoes be baked?
Bake the marinated tofu cubes nestled among the tomatoes for 30 to 35 minutes until tomatoes burst and tofu edges turn golden and slightly crisp.
- → What garnishes enhance the dish's flavor?
Fresh torn basil leaves and a drizzle of extra virgin olive oil add fresh and fragrant notes, balancing the creamy and roasted flavors.
- → Can other vegetables be added to this dish?
Yes, ingredients like olives or baby spinach can be incorporated for extra flavor and nutrition without compromising the dish's balance.