Best 2 Baked Tofu And Pasta With Pesto Sauce Recipes

Indulge in a symphony of flavors with this tantalizing baked tofu and pasta recipe, where tender tofu and al dente pasta harmoniously unite in a delectable symphony of textures. The secret lies in the masterful blend of pesto sauce, a vibrant green concoction that elevates the dish to new heights. A symphony of basil, pine nuts, olive oil, and Parmesan cheese, this pesto sauce adds a burst of freshness and nutty complexity to every bite. Whether you're a seasoned home chef or a novice culinary explorer, this recipe promises to delight your taste buds and leave you craving more.

Beyond the baked tofu and pasta with pesto sauce, this culinary journey offers an array of enticing variations. Craving a creamy indulgence? Try the baked tofu with creamy tomato sauce, where succulent tofu basks in a velvety tomato sauce, enhanced by a touch of cream. If you seek a lighter option, the baked tofu with lemon and herbs beckons with its zesty flavors, where tofu is enveloped in a tangy lemon sauce, infused with aromatic herbs. Prepare to be tantalized by the baked tofu with sweet and sour sauce, where crispy tofu meets a vibrant sauce that dances between sweet and tangy notes. And for a taste of the Orient, the baked tofu with ginger and soy is an exotic delight, featuring tofu infused with the aromatic essence of ginger and umami-rich soy sauce.

Check out the recipes below so you can choose the best recipe for yourself!

PESTO TOFU PASTA

Pesto Tofu Pasta image

This is a great twist on pesto pasta! It is my husband's favorite! The dish comes together in a snap!

Provided by Veronica

Categories World Cuisine Recipes European Italian

Time 1h40m

Yield 8

Number Of Ingredients 12

Ingredients

1 pound tri-colored spiral pasta
¼ cup olive oil
2 cups milk
1 (1.2 ounce) package creamy pesto sauce mix
2 tablespoons olive oil
1 (16 ounce) package firm tofu, drained and cubed
salt and pepper to taste
1 pound fresh mushrooms, coarsely chopped
1 cup sliced black olives
1 tablespoon capers
¼ cup grated Parmesan cheese
1 sprig fresh basil

Steps:

Bring a large pot of lightly salted water to a boil. Stir in spiral pasta, and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl, blend 1/4 cup olive oil, milk, and pesto sauce mix.
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Place tofu in the skillet, and season with salt and pepper. Cook and stir until evenly browned. Remove from heat, and drain on paper towels.
Place mushrooms into the skillet, and cook about 5 minutes. Stir in the olives, capers, and 2 tablespoons Parmesan cheese. Mix in the tofu and pesto sauce. Continue cooking about 5 minutes before serving over the rotini. Top with remaining Parmesan cheese and basil.

Nutrition Facts : Calories 351.2 calories, Carbohydrate 28.2 g, Cholesterol 7.1 mg, Fat 20.1 g, Fiber 3.3 g, Protein 18.2 g, SaturatedFat 4.1 g, Sodium 537.4 mg, Sugar 4.8 g

TOFU PESTO PASTA RECIPE

Tofu Pesto Pasta Recipe image

The tofu gives this pesto pasta recipe a cheesy creaminess, and the spices and basil make such a delicious sauce.

Provided by Miriam Hahn,Tasting Table Staff

Categories main course

Time 15m

Number Of Ingredients 16

Ingredients

1 package extra firm tofu
8 to 12 ounces pasta (any type)
1 cup (packed) fresh basil leaves + more for topping, slivered
¼ cup nutritional yeast
2 cloves garlic, minced
2 tablespoons walnuts
2 tablespoons olive oil
3 tablespoons water
Juice from 1 ½ lemons (or just one if it is large and juicy)
1 teaspoon pink Himalayan salt (or other coarse salt)
1 teaspoon oregano
1 teaspoon garlic powder
½ teaspoon pepper
¼ cup reserved pasta water
¼ cup toasted pine nuts, for topping
1 to 2 plum tomatoes, chopped, for topping

Steps:

Remove the tofu from the package and discard the water.
Press the tofu by placing it in a shallow bowl or dish. Place a flat plate on top of the tofu and place something heavy on top of the plate. Let it sit for about 20 minutes, then pour out the water collected in the bowl.
When the tofu is ready, prepare the pasta by following the instructions on the box, reserving ¼ cup of the cooking water.
Cube the pressed tofu and add it to the food processor along with the basil, nutritional yeast, garlic, walnuts, olive oil, 3 tablespoons water, lemon juice, salt, oregano, garlic powder, and pepper. Blend until it is a smooth sauce.
Drain the cooked pasta, and place the drained pasta back in the pot.
Add the sauce and reserved cooking water. Stir to combine.
Serve in individual bowls and top with basil, tomatoes, and pine nuts.

Nutrition Facts : Calories 584 calories, Carbohydrate 67 g carbohydrates, Cholesterol 0 mg cholesterol, Fat 24 g fat, Fiber 10 g fiber, Protein 33 g protein, SaturatedFat 3 g saturated fat, ServingSize 0 g, Sodium 606 mg, Sugar 4 g, TransFat 0 g

Tips:

Use firm or extra-firm tofu. This will help the tofu hold its shape and not crumble when cooked.
Press the tofu before cooking. This will help remove excess water and make the tofu more flavorful.
Marinate the tofu before baking. This will help add flavor and keep the tofu moist.
Bake the tofu at a high temperature. This will help create a crispy outer layer and a tender interior.
Use a flavorful pesto sauce. This will help add flavor and richness to the dish.
Serve the baked tofu and pasta with a side salad or roasted vegetables. This will help create a complete and balanced meal.

Conclusion:

Baked tofu and pasta with pesto sauce is a quick and easy weeknight meal that is packed with flavor. The tofu is crispy and flavorful, the pasta is cooked to perfection, and the pesto sauce is creamy and rich. This dish is sure to please everyone at the table.