Pesto Pasta with Tofu

Name: Pesto Pasta with Tofu
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: Pumpkin Seed Pesto; 14 to 16 ounces extra-firm tofu (pressed and drained, cut into 1/2-inch cubes); 16 ounces pasta

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This quick and easy Pesto Pasta with Tofu is vegan, nut-free, and delicious. Serve warm or chilled. High in plant-based protein and healthy.

Orecchiette pesto pasta and baked tofu in green pesto in a white bowl with a silver fork.

Make this Pumpkin Seed Pesto 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 Creamy Vegan Pasta with Air Fryer Tofu, as well as this Lemony Orzo Pasta Salad with Kale on this site.

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👩🏼‍🌾 Ingredients
🍃 Substitutions
📖 Instructions
💡 Expert Tips
🙋🏽‍♀️ Recipe FAQs
🍽 Related Recipes
👩🏽‍🍳 Made This Recipe?
📖 Recipe
💬 Comments

👩🏼‍🌾 Ingredients

Tofu cubes, pumpkin seeds, parsley leaves, lemon, four garlic cloves, olive oil, orecchiette pasta, and fresh basil leaves in glass containers on white marble. — Ingredients for Pesto Pasta with Tofu.

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 recipe card 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.

📖 Instructions

Step 1. Preheat the oven to 425ºF. Cook the pasta according to the directions on the packet until al dente. Set aside.

Pumpkin seeds, basil leaves, parsley leaves, and garlic cloves in the canister of a food processor.

Step 2. Make the Pumpkin Seed Pesto. Add the ingredients to a 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.

Tofu cubes tossed in green sauce in a glass dish.

Step 3. 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.)

Crispy baked pesto tofu on an mesh air fryer tray.

Step 4. Transfer the tofu to a large nonstick baking sheet in a single layer. Bake for 15 minutes, or until crispy.

Orecchiette pasta with a dollop of green pesto in a white bowl.

Step 5. 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

What pasta goes well with pesto?

The consistency of the pumpkin seed pesto and size of the cubed tofu pairs well with fusilli, orecchiette, gemelli, penne, rigatoni, ziti, and other medium-sized pasta shapes.

How do I air-fry the tofu in an air fryer?

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.

Can I make Pesto Pasta with Tofu ahead of time?

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.

👩🏽‍🍳 Made This Recipe?

Share your Pesto Pasta with Tofu creation with me on Instagram. It makes my day to see you recreate my recipes.

I would love it if you would ⭐️ rate this recipe and leave a comment. Thank you in advance.

📖 Recipe

Pesto Pasta with Tofu

Nisha Melvani

This quick and easy Pesto Pasta with Tofu is vegan, nut-free, and delicious. Serve warm or chilled. High in plant-based protein and healthy.

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Prep Time 5

Cook Time 15

Total Time 20

Course Main Course

Cuisine Vegan

Servings people

Calories 449 kcal

Ingredients

▢ Pumpkin Seed Pesto
▢ 14 to 16 ounces extra-firm tofu pressed and drained, cut into ½-inch cubes
▢ 16 ounces pasta

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 an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.

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