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.
This recipe quickly became a favorite in my household because it offers comfort and flavor without dairy or complicated steps.
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 My family loves gathering around the table to enjoy this flavorful pasta, often asking for seconds because it reminds them of classic comfort food without dairy.
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: Calories 420, Total Fat 14 g, Carbohydrates 56 g, Protein 18 g
Pin it This vegan baked tofu feta pasta brings a delicious new twist to plant-based meals perfect for any night of the week.
Recipe Questions & Answers
- → How do I prepare the tofu to mimic feta?
Press the tofu to remove excess water, then marinate it with lemon juice, white miso paste, apple cider vinegar, olive oil, oregano, garlic powder, salt, and pepper. Baking the tofu after marinating helps firm it up and develop a slightly crisp exterior similar to feta.
- → Can I use gluten-free pasta in this dish?
Yes, gluten-free pasta can be substituted to keep the dish suitable for gluten-sensitive diets without compromising texture or flavor.
- → What is the purpose of reserving pasta water?
Reserving pasta water allows you to mix it into the tomato and tofu mix, creating a silky sauce that clings well to the pasta for a balanced, creamy texture.
- → Is it possible to add extra vegetables?
Absolutely. Ingredients like olives or baby spinach can be stirred in to add additional flavor and nutritional value to the dish.
- → How do the roasted tomatoes contribute to the dish?
Roasting the cherry tomatoes intensifies their natural sweetness and releases juices that blend with the tofu and pasta, creating a rich, savory base.