Red Pesto Tofu Pasta (Vegan)
Whip up a vegan red pesto using sun-dried tomatoes in 5 minutes. Mix it with your favorite pasta and top it with some fried marinated tofu. It is a truly delicious tofu pesto pasta that you can make in 30 minutes from start to finish.
Servings 2 servings
Calories 1022kcal
Equipment
Ingredients
- 4 oz Pasta
- ⅓ cup Reserved cooking water
- 4 Tbsp Vegan sun-dried tomato pesto
- 12 oz Firm tofu
- ½ cup Fresh basil leaves
- 1 tsp Garlic powder
- ⅓ cup Olive oil
- ½ tsp Salt
- ¼ tsp Black pepper
Instructions
Marinating tofu
- Use firm tofu and press it.
- Take a long thin container and add all marinade ingredients and blend it with an immersion blender.
- After the tofu is pressed, cut them into cubes.
- Take a shallow bowl and add the tofu cubes and the blended marinade and mix them well. If you use a container with a lid, you can shake it a couple of times.
- Marinate them for approx. 15 minutes. You can leave it in the fridge to marinate overnight.
Frying tofu
- Preheat the frying pan to medium heat. If you use fresh leaves you especially have to pay attention not to overheat them as the basil leaves can turn brown and bitter easily.
- Add marinated tofu cubes and fry them for approx. 15 minutes. Stir them frequently to ensure all sides are crispy and well-cooked.
Making pesto pasta with tofu
- Cook pasta in a large pot of water according to the package instructions.
- When pasta is cooked, drain it but reserve some pasta water.
- Take a skillet or frying pan and heat it on low/medium heat.
- Add cooked pasta and red pesto with a bit of cooking water.
- Mix while you warm them up over low-medium heat.
Video
Nutrition
Serving: 1serving | Calories: 1022kcal | Carbohydrates: 67g | Protein: 34g | Fat: 71g | Saturated Fat: 12g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 45g | Cholesterol: 10mg | Sodium: 1145mg | Potassium: 1199mg | Fiber: 7g | Sugar: 13g | Vitamin A: 710IU | Vitamin C: 12mg | Calcium: 444mg | Iron: 7mg