Pesto Pasta with Tofu
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.
Servings: 4 people
Calories: 449kcal
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.
Video
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
Calories: 449kcal | Carbohydrates: 87g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 72mg | Potassium: 397mg | Fiber: 0.1g | Sugar: 1g | Calcium: 76mg | Iron: 5mg
