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    Home » Recipes » Easy Vegan Pasta Recipes

    Vegan pesto tofu pasta

    Nov 17, 2021 by Becky Striepe
    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print
    large mixing bowl with pesto tofu pasta and two wooden spoons
    white ceramic bowl with pesto tofu pasta topped with fairy dust and minced basil
    image collage showing pasta and greens in a colander, then in a white mixing bowl with pesto, then with tofu and tomatoes added, then all mixed together
    image collage showing pesto ingredients in the blender, then pesto tossed with the torn tofu pieces, and the tofu on the baking sheet with tomato halves, before and after baking
    large mixing bowl with pesto tofu pasta and two wooden spoons, text overlay

    Flavor-packed vegan pesto tofu pasta is a total crowd pleaser and so easy to make! It's an easy and satisfying weeknight meal.

    white ceramic bowl with pesto tofu pasta topped with fairy dust and minced basil
    Jump to:
    • Preparing the tofu
    • Recipe notes
    • How to store and reheat it
    • Vegan pesto tofu pasta
    pesto tofu pasta ingredients on a stone countertop

    Preparing the tofu

    Pressing your tofu well is critical for this recipe, since the tofu is meant to give this casserole the toothsome texture that traditionally comes from meat. I love to press my tofu using my EZ Tofu Press.

    pressing the tofu with the EZ Tofu Press

    It also gets the tofu super firm, so you can tear it into pieces without having it fall apart. You want to tear the tofu into ½" to 1" pieces, and pressing makes that a lot easier.

    image collage showing pesto ingredients in the blender, then pesto tossed with the torn tofu pieces, and the tofu on the baking sheet with tomato halves, before and after baking

    You can get as much as a half cup of water out by pressing with the EZ Tofu Press. I have measured it!

    Recipe notes

    Start this recipe by making your pesto sauce, which is also going to season your tofu. Just toss everything for the pesto into your food processor. Then, pulse to break down the solids.

    Once the basil, nuts, and garlic break down, you can let 'er rip, running the processor until the pesto reaches your desired consistency.

    image collage showing pasta and greens in a colander, then in a white mixing bowl with pesto, then with tofu and tomatoes added, then all mixed together

    Instead of cheese, which is traditional in many pestos, this recipe uses nutritional yeast. If you can't find or don't want to use nutritional yeast, that's fine. Just omit it. The resulting pesto is still delicious without it.

    Pull out some of the pesto, toss it with the tofu, and arrange it on a lined baking sheet. Add sliced grape tomatoes to the same baking sheet, and bake.

    While the tofu bakes, make your pasta on the stovetop and toss it with the remaining pesto.

    large mixing bowl with pesto tofu pasta and two wooden spoons

    When the tofu and tomatoes come out of the oven, add them to the pasta, tossing to combine. Serve as-is or topped with magical fairy dust.

    How to store and reheat it

    You can store leftovers in an airtight container in the refrigerator. They'll keep for three to five days.

    To reheat, I'd recommend the microwave. The oil from the pesto will thicken in the fridge, but don't worry! When you warm things up, just give it a stir to re-coat everything in that flavorful pesto sauce.

    white ceramic bowl with pesto tofu pasta topped with fairy dust and minced basil

    Vegan pesto tofu pasta

    Flavor-packed vegan pesto tofu pasta is a total crowd pleaser and so easy to make! It's an easy and satisfying weeknight meal.
    Prevent your screen from going dark
    Print Pin Rate
    Course: Main Course
    Cuisine: Vegan
    Keyword: pesto tofu
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 servings
    Calories: 640kcal
    Author: Becky Striepe

    Ingredients

    For the pesto sauce

    • 2 cups fresh basil leaves - loosely packed
    • ½ cup olive oil
    • ¼ cup cashews or pine nuts
    • 2 tablespoons lemon juice
    • 2 tablespoons nutritional yeast
    • 4 cloves garlic
    • ¼ teaspoon each of salt and pepper

    For the pesto tofu

    • 1 block firm tofu - pressed and torn into rustic pieces
    • 1 pint cherry tomatoes - halved

    For the pasta

    • 8 ounces fettuccine
    • 6 cups baby spinach - or baby kale
    • Magical Fairy Dust - for topping, optional

    Instructions

    • Preheat the oven to 425° F

    Make the pesto tofu

    • Combine the pesto ingredients in your food processor, and pulse it until the basil, nuts, and garlic break down. Now, run it until you have a mostly smooth mixture, stoping periodically to scrape down the sides.
    • In a large bowl, toss together the tofu with ½ cup of the pesto sauce. Set the rest of the pesto aside for now.
    • Arrange the tofu on a lined baking sheet with the sliced tomatoes (cut sides up). Bake for 25-30 minutes, until the tofu turns golden brown.

    For the pasta

    • While the pesto tofu bakes, cook your fettuccine according to package directions. Place the baby spinach or kale into your colander, and when you drain the pasta, toss it together with the greens. The hot water and hot pasta will wilt the greens perfectly. Toss the pasta and spinach together with the remaining pesto in a large bowl.
    • When the tofu and tomatoes are done baking, add them to the bowl with the pasta, tossing to combine. Serve topped with fairy dust, if you're using it.

    Video

    Notes

    Instead of cheese, which is traditional in many pestos, this recipe uses nutritional yeast. If you can't find or don't want to use nutritional yeast, that's fine. Just omit it. The resulting pesto is still delicious without it.
    I know: placing the tomato pieces all cut side up seems a bit nit-picky, but I really do recommend taking the extra few seconds to arrange them this way. If you do them cut side down, the juices from the tomatoes will leak out and make the tofu too wet before it has a chance to brown and firm up in the oven. 
    You can store leftovers in an airtight container in the refrigerator. They'll keep for three to five days.

    Nutrition

    Nutrition Facts
    Vegan pesto tofu pasta
    Amount per Serving
    Calories
    640
    % Daily Value*
    Fat
     
    39
    g
    60
    %
    Saturated Fat
     
    6
    g
    30
    %
    Trans Fat
     
    0.04
    g
    Polyunsaturated Fat
     
    7
    g
    Monounsaturated Fat
     
    24
    g
    Cholesterol
     
    48
    mg
    16
    %
    Sodium
     
    81
    mg
    3
    %
    Potassium
     
    866
    mg
    25
    %
    Carbohydrates
     
    53
    g
    18
    %
    Fiber
     
    6
    g
    24
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    23
    g
    46
    %
    Vitamin A
     
    4888
    IU
    98
    %
    Vitamin C
     
    28
    mg
    34
    %
    Calcium
     
    226
    mg
    23
    %
    Iron
     
    5
    mg
    28
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

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    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

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      Recipe Rating




    1. TofuAnnie

      December 07, 2021 at 11:01 am

      Yum! Right up my alley! Thank you for all you do. I love your recipes!

      Reply
      • Becky Striepe

        December 07, 2021 at 12:06 pm

        Thank you so much, Annie!

        Reply

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    About Me

    photo of Becky Striepe
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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