This quick and easy Pesto Pasta with Tofu is vegan, nut-free, and delicious. Serve warm or chilled. High in plant-based protein and healthful. Created by a Registered Dietitian Nutritionist.
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Make this Pasta with Tofu your go-to weeknight dinner. It's family-friendly and comes together in just 20 minutes. Plus, you only need 8 ingredients. Made with my nut-free Pumpkin Seed Pesto on this site.
This was inspired by my High-Protein Creamy Mushroom Pasta with Tofu, Creamy Vegan Pasta with Air Fryer Tofu, and this High-Protein Kale Orzo Pasta Salad on this site.
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👩🏼🌾 Ingredients
Below are some notes about the ingredients from me as an expert in nutrition.
- Extra firm tofu works best for this Pesto Pasta with Tofu recipe. It has the least amount of moisture and gets the most crispy. Medium-firm tofu also works, but it will not brown as easily. Press the tofu beforehand, or try to find super firm or sprouted tofu, which is pre-pressed. Nasoya and Wildwood are the brands I use.
- Pumpkin seeds (pepitas) add protein, heart-healthy fats, fiber, and a welcomed crunch. Plus, they're packed with nutrients and vitamins, including manganese, phosphorus, vitamin K, iron, zinc, and copper.
- Nutritional yeast is an ideal vegan substitute for the parmesan cheese in traditional pesto. It adds a cheesy umami flavor, as well as protein and B vitamins (including B12) to this recipe.
- Fresh basil is a staple in pesto and adds a peppery and minty flavor. Fresh parsley brightens this dish and turns it a deep green.
See the printable recipe card below for quantities.
🍃 Substitutions
- Pasta: Use gluten-free pasta for a gluten-free meal.
- Tofu - Omit the tofu and make plain pesto pasta. Double the amount of pasta in the recipe.
- Nutritional yeast: This is an optional ingredient but highly recommended for flavor.
- Pumpkin seed pesto: This pesto recipe is from my site, but feel free to use a different pesto for this recipe.
Visit my Vegan Pasta Recipes page for more healthy and easy pasta dinner ideas.
📖 How to Make Pesto Pasta with Tofu
This is an overview. The full instructions are in the recipe card below.
- Preheat the oven to 425ºF. Cook the pasta according to the directions on the packet until al dente. Set aside.
- Make the Pumpkin Seed Pesto. Add the ingredients to the canister of a food processor. Start blending and slowly stream the olive oil through the feeder tube on top, followed by ½ cup water. Blend until mostly smooth.
- Transfer one-half of the pesto to a medium bowl with the cubed tofu and mix until the tofu is coated with the pesto. (You can do this ahead of time and refrigerate the remaining pesto and marinating tofu in separate airtight containers for up to two days.)
- Transfer the tofu to a large nonstick baking sheet in a single layer. Bake for 15 minutes or until crispy.
- Add the remaining pesto to the pasta and mix until evenly coated. Add the baked tofu and mix to combine.
💡 Expert Tips
- Bake or air-fry the tofu in batches or on separate baking sheets if they do not fit in a single layer. Overcrowding the tofu will make it steam instead of brown.
- For pesto pasta without tofu, double the amount of pasta in the recipe and omit the tofu.
- Storage: Refrigerate leftover Pesto Pasta with Tofu in an airtight container for 2 to 3 days.
🙋🏽♀️ Recipe FAQs
The consistency of the pumpkin seed pesto and the size of the cubed tofu pair well with fusilli, orecchiette, gemelli, penne, rigatoni, ziti, and other medium-sized pasta shapes.
To air fry the tofu, place the cubes in a single layer in the air fryer basket or tray and air fry at 400ºF for 10 minutes. Toss and cook for about 2 minutes more, or until crispy.
You can make this recipe up to two days ahead of time. The fresh pesto will oxidize and not taste good after 2 to 3 days.
🍽 Related Recipes
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Pesto Pasta with Tofu
Ingredients
- Pumpkin Seed Pesto
- 14 to 16 ounces extra-firm tofu pressed and drained, cut into ½-inch cubes
- 16 ounces pasta
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Instructions
- Preheat the oven to 425ºF.
- Cook the pasta according to the directions on the packet until al dente. Set aside.
- Transfer one half of the pumpkin seed pesto to a medium bowl with the cubed tofu and mix until the tofu is coated with the pesto. (You can do this ahead of time and refrigerate the remaining pesto and marinating tofu in separate airtight containers for up to two days.)
- Transfer the tofu to a large nonstick baking sheet in a single layer. Bake for 15 minutes, or until crispy.
- Add the remaining pesto to the pasta and mix until evenly coated. Add the baked tofu and mix to combine. Serve warm or chilled.
Notes
- Pumpkin Seed Pesto recipe is on my website. Nutrition facts are for the tofu and pasta.
- To air-fry the tofu, place the cubes in a single layer in the air fryer basket and air-fry at 400ºF for 10 minutes. Toss and cook for about 2 minutes more, or until crispy. (Alternatively, bake at 425ºF for 20 minutes.)
- For pesto pasta without tofu, double the amount of pasta in the recipe and omit the tofu.
- For gluten-free, use gluten-free pasta.
- Storage: Refrigerate leftover Pesto Pasta with Tofu in an airtight container for 2 to 3 days.
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
jessica says
i think the carb amt for this recipe is inaccurate? seems low for the amt of pasta you are using, am i wrong? it looks delicious though! thanks
Nisha Melvani says
Thank you! You are absolutely right. I have fixed this now.
Primla Goddard says
Love this recipe. Quick and easy to prepare. Very nutritional, full of plant based protein. Great hot or chilled!
Nisha Melvani says
Yes this is also a great pasta salad!
Amina says
I was a bit sceptical at first but this is a delicious nut free option and I love the extra protein!
Nisha Melvani says
Pumpkin seed pesto is surprisingly delicious!
Amina says
I was a bit sceptical at first but this is a delicious but free option and I love the extra protein!
Nisha Melvani says
So glad you tried it and enjoyed it!
Neena Chandiramani says
This is an excellent recipe.
Nisha Melvani says
Thank you. So glad you enjoyed it.