Think about dinner plans sorted due to this new weeknight-friendly pasta with pesto-seasoned crispy baked tofu and veggies! Made with easy strategies in underneath an hour, it’s the proper mixture of consolation, ease, nourishment, and FLAVOR.
Simply 7 substances required for this crowd-pleasing, plant-based meal. Allow us to present you the way it’s completed!
First got here the pesto tofu and now come the pesto tofu BOWLS! However as a substitute of the tofu cooking by itself, it now has some pals within the type of cherry tomatoes and shallots.
When roasted, the veggies change into candy and tender and the tofu turns into golden brown with crispy edges.
Toss all of it together with your favourite pasta plus vegan parmesan and pesto, and also you’ve received a balanced, low-effort, super-flavorful meal!
We hope you LOVE this tofu pesto pasta bowl! It’s:
Savory
Naturally candy
Herby
Fast & simple
Comforting
& Excellent for weeknights!
It’s a meal by itself however can be scrumptious served with our BEST Vegan Garlic Bread, Sautéed Kale with Lemon, Tahini & Hemp Seeds, or Simple Green Salad with Lemon Vinaigrette.
Extra Flavorful Tofu Recipes
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Prep Time 10 minutes
Cook dinner Time 35 minutes
Whole Time 45 minutes
Servings 6 (Servings)
PASTA
- 4 cups cherry tomatoes, entire
- 1 ½ cups sliced shallots (~4 medium shallots // or sub pink onion)
- 2 Tbsp avocado or olive oil
- 1/2 tsp sea salt
- 12 oz. dry pasta of selection (gluten-free as wanted // we like Jovial Fusilli)
- 3 Tbsp vegan pesto (or store-bought*)
- 1 Tbsp vegan parmesan cheese (non-compulsory // or sub store-bought)
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Preheat oven to 425 levels F (218 C).
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Add entire cherry tomatoes and sliced shallots to a naked baking sheet, then add the oil and salt and toss to evenly coat. If you have not already made the crispy pesto tofu, put together it now utilizing this recipe, as it should prepare dinner on the similar temperature and time because the veggies!
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Bake veggies and tofu for 35 minutes, tossing the tofu on the 20-minute mark. The shallots must be softened and a few of the tomatoes starting to separate.
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Whereas the veggies and tofu are within the oven, carry a big pot of water to a boil and prepare dinner your pasta of selection based on bundle instructions. Drain cooked pasta and return to the pot with warmth off. Add pesto and vegan parmesan (non-compulsory) and stir to mix.
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When the tomatoes and shallots are completed, add them on to the pot of pasta and blend effectively to interrupt down a few of the tomatoes and get every thing good and shiny. Serve topped with crispy pesto tofu and extra vegan parmesan (non-compulsory).
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Leftovers hold within the fridge for 2-3 days. Not freezer pleasant.
*Retailer-bought dairy-free pestos we’ve tried and luxuriate in: Le Grand Backyard Pesto, Gotham Greens Vegan Pesto, Dealer Joe’s Vegan Kale, Cashew & Basil Pesto.
*Vitamin info is a tough estimate calculated with Le Grand Backyard Pesto and Jovial Brown Rice Fusilli, and with out non-compulsory substances.
Serving: 1 serving Energy: 471 Carbohydrates: 56.8 g Protein: 18.5 g Fats: 19.9 g Saturated Fats: 2.5 g Polyunsaturated Fats: 1 g Monounsaturated Fats: 4.8 g Trans Fats: 0 g Ldl 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
