Consider this new weeknight-friendly pasta dinner plan with Pesto-Seasoned Crispy Baked Tofu and Vegetables! made of Simple method Within an hour, it is the perfect combination of comfort, convenience, nutrition and taste.
only 7 ingredients A must for this crowd-pleasing, plant-based meal. Let us show you how it’s done!
First came the Pesto Tofu and now come the Aso Pesto Tofu Bowls! But instead of tofu cooking itself, it now has some friends in the form of cherry tomatoes and shallots.
When fried, the vegetables become sweet and tender and the tofu turns golden brown with crispy edges.
Toss it all with your favorite pasta plus vegan parmesan and pesto and you’ve got a balanced, low-effort, super-tasty meal!
We hope you love this Tofu Pesto Pasta Bowl! This is:
Fast and easy
And perfect for weeknights!
It’s a meal on its own but delicious served with our best vegan garlic bread, sauteed kale with lemon, tahini and hemp seeds, or a simple green salad with lemon vinaigrette.
More delicious tofu recipes
Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!
serving 6 (Environment)
- 4 the cup Cherry tomatoes, whole
- 1 ½ the cup Chopped shallots (~4 medium shallots // or sub red onion)
- 2 table spoon Avocado or olive oil
- 1/2 teaspoon Sea salt
- 12 oz Dry pasta of choice (Gluten-free if required // we love jovial fusilli)
- 3 table spoon Vegetarian Pesto (or store bought*)
- 1 table spoon Vegan Parmesan Cheese (optional // or bought at sub store)
Preheat oven to 425 degrees F (218 C).
Add the whole cherry tomatoes and chopped shallots to an empty baking sheet, then add the oil and salt and coat evenly. If you haven’t already made crispy pesto tofu, make it now using this recipe, as it will cook at the same temperature and time as the vegetables!
Bake the vegetables and tofu for 35 minutes, tossing the tofu at the 20 minute mark. The shallots should soften and some of the tomatoes will start to split.
While the vegetables and tofu are in the oven, bring a large pot of water to a boil and cook the pasta of your choice according to package directions. Drain the cooked pasta and turn off the heat and return to the pot. Add pesto and vegan parmesan (optional) and stir to combine.
Once the tomatoes and shallots are done, add them straight to the pasta pot and break up some tomatoes and mix well and everything will be nice and shiny. Serve with crispy pesto tofu and more vegan parmesan (optional).
Refrigerate leftovers for 2-3 days. Not freezer friendly.
*Store-bought dairy-free pesto we’ve tried and enjoyed: Le Grand the garden Pesto, Gotham Greens Vegan Pesto, Trader Joe’s Vegan Kale, Cashew & Basil Pesto.
*Nutrition information is a rough estimate calculated with Le Grand Garden Pesto and Jovial Brown Rice Fusilli and without optional ingredients.
Worship: 1 bhajana Calories: 471 Sugars: 56.8 g Protein: 18.5 g Fat: 19.9 g Saturated Fat: 2.5 g Polyunsaturated Fats: 1 g Monounsaturated fats: 4.8 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 406 mg Potassium: 632 mg Fiber: 6.2 g Sugar: 5.8 g Vitamin A: 451 IU Vitamin C: 22 mg Calcium: 118 mg Iron: 4.3 mg