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 enjoyed this recipe when searching for a flavorful vegan pasta that felt comforting and satisfying. It quickly became a family favorite.
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 This dish always brings the family together for a cozy meal full of flavor and plant-based goodness.
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 the perfect blend of creamy and savory to brighten your weeknight dinners.
Recipe FAQ
- → How do I press tofu for this dish?
Use a tofu press or wrap tofu in a clean towel and place a heavy object on top for about 15 minutes to remove excess water.
- → Can I use other types of pasta?
Yes, penne or fusilli work well, and gluten-free options can be used for dietary needs.
- → What gives the tofu its feta-like flavor?
The marinade with lemon juice, white miso, apple cider vinegar, and oregano imparts a tangy, savory taste similar to feta.
- → How long should I bake the tofu and tomatoes?
Bake at 200°C (400°F) for 30–35 minutes until tofu edges are golden and tomatoes have burst.
- → Can I prepare this dish ahead of time?
Yes, marinate the tofu in advance and bake just before serving to maintain freshness and texture.
- → What herbs pair well with this dish?
Fresh basil works beautifully as a garnish, enhancing the Mediterranean flavors.