This weeknight-friendly recipe features pasta topped with crispy tofu and vegetables seasoned with Pesto. This pasta is made with easy methods and can be prepared in less than an hour. It’s the ideal combination of comfort, ease and nutrition.
This crowd-pleasing plant-based dish only requires seven ingredients. We’ll show you exactly how to make it!
The pesto BOWLS followed the tofu with Pesto. Instead of cooking the tofu alone, you can now add some friends: cherry tomatoes and shallots.
The vegetables become sweeter and more tender when roasted, and the tofu turns golden brown and crispy.
You can combine it with your favorite pasta, vegan Parmesan, and Pesto to create a delicious, balanced meal that requires little effort.
4 cups whole cherry tomatoes
1 1/2 cups sliced red onions (4 medium shallots)
2 Tbsp avocado or olive oil
Half a teaspoon of sea salt
12 oz. Dry pasta of choice. (gluten free if needed // We like Jovial fusilli).
3 tbsp Vegan Pesto or store-bought*
1 Tbsp vegan parmesan chee
Pre-heat oven to 425 degrees F (212 C).
If you haven’t already made the crispy pesto tofu, prepare it now using a href=”https://minimalistbaker.com/crispy-baked-pesto-tofu/”>this recipe/a> as it will cook at the same temperature and time as veggies! You can make the crispy pesto-tofu now by using the recipe. It will cook at the exact same temperature and timing as the vegetables!
Toss the tofu after 20 minutes. The tomatoes should have split and the shallots softened.
While the vegetables and tofu is in the oven bring a large pot to a rolling boil. Cook your pasta according to the package instructions. Drain the pasta and add it back to the pot. Turn off heat. Stir in vegan Parmesan and Pesto (optional).
Serve with crispy pesto tofu and vegan parmesan cheese (optional). Serve with crispy tofu, and vegan Parmesan.
Keep leftovers in the fridge for up to 2-3 days. It’s not freezer-friendly.