Vegan Tofu Pesto Pasta
A delicious vegan pasta dish featuring homemade basil pesto, cherry tomatoes, and seasoned tofu, perfect for a satisfying meal for four.
- Prep Time: 15 min
- Cook Time: 20 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 1 cups fresh basil leaves
- ½ 1/3 cup pine nuts or walnuts
- 1 cloves garlic
- ½ 1/2 cup nutritional yeast
- ½ 1/3 cup olive oil
- ½ Salt and pepper to taste
- 6 oz pasta of choice
- ½ cup cherry tomatoes, halved
- ½ block extra-firm tofu, cubed and seasoned
- 1 tbsp olive oil
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a food processor, combine basil, nuts, garlic, and nutritional yeast. Pulse until finely chopped.
- While processing, slowly add olive oil until well combined. Season with salt and pepper. Set aside.
- In a large skillet, heat olive oil over medium heat. Add seasoned tofu cubes and cook until golden brown on all sides, about 8-10 minutes.
- Add cherry tomatoes to the skillet and cook for an additional 2-3 minutes until slightly softened.
- Toss the cooked pasta with the pesto sauce until well coated.
- Serve the pesto pasta topped with the tofu and cherry tomatoes. Garnish with additional basil leaves and a sprinkle of nutritional yeast, if desired.
Nutritional Estimates
Per serving · 2 servings total
| calories | 480 |
|---|---|
| protein | 20g |
| carbohydrates | 45g |
| fat | 25g |
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