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.
This recipe has become a staple in my weeknight rotation as it's both comforting and simple to prepare.
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 My family loves sharing this dish especially on busy evenings when everyone wants a flavorful meal with minimal fuss.
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
Save This vegan baked tofu feta pasta is a delicious way to enjoy plant-based comfort food with Mediterranean flair.
Recipe FAQ
- → How do you make tofu feta?
Press firm tofu and cut into cubes. Marinate in olive oil, lemon juice, white miso, apple cider vinegar, oregano, garlic powder, salt, and pepper before baking to achieve a tangy, firm texture.
- → What pasta works best for this dish?
Penne or fusilli are ideal shapes for holding the creamy sauce, but gluten-free pasta can also be used for dietary needs.
- → How long should the tofu and tomatoes bake?
Bake for 30–35 minutes at 200°C (400°F) until tomatoes are bursting and tofu edges are golden and crisp.
- → Can I add extra vegetables to this dish?
Yes, adding olives or baby spinach enhances flavor and nutrition without overpowering the creamy tomato-tofu base.
- → What is the purpose of reserved pasta water?
Adding reserved pasta water helps create a silky sauce by loosening and binding the roasted tomato and tofu mixture with the pasta.
- → How can I add more tang to the dish?
A splash of white wine vinegar added before serving boosts the acidity and brightens the overall flavor profile.