Simple Pesto Pasta Bowls with Crispy Tofu

Hands holding the side of a bowl and a fork picking up a bite of pesto pasta with crispy tofu

Think about dinner plans sorted due to this new weeknight-friendly pasta with pesto-seasoned crispy baked tofu and veggies! Made with easy strategies in below an hour, it’s the right mixture of consolation, ease, nourishment, and FLAVOR.

Simply 7 components required for this crowd-pleasing, plant-based meal. Allow us to present you the way it’s executed!

Pesto, shallot, cherry tomatoes, salt, garlic powder, nutritional yeast, pasta, tofu, and olive oil

First got here the pesto tofu and now come the pesto tofu BOWLS! However as an alternative of the tofu cooking by itself, it now has some associates within the type of cherry tomatoes and shallots.

Shallot, cherry tomatoes, and pesto tofu on a baking sheet

When roasted, the veggies turn into candy and tender and the tofu turns into golden brown with crispy edges.

Stirring roasted tomatoes and shallots into cooked pasta

Toss all of it along with your favourite pasta plus vegan parmesan and pesto, and also you’ve obtained a balanced, low-effort, super-flavorful meal!

Vegan parmesan cheese and crispy pesto baked tofu next to a pot of our pesto pasta bowls

We hope you LOVE this tofu pesto pasta bowl! It’s:

Naturally candy
Fast & straightforward
& Excellent for weeknights!

It’s a meal by itself however can be scrumptious served with our BEST Vegan Garlic Bread, Sautéed Kale with Lemon, Tahini & Hemp Seeds, or Easy Inexperienced Salad with Lemon French dressing.

Extra Flavorful Tofu Recipes

In case you do that recipe, tell us! Go away a remark, charge it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, associates!

Bowls of our easy pesto pasta with crispy tofu and veggies next to more pesto and vegan parmesan

Prep Time 10 minutes

Cook dinner Time 35 minutes

Whole Time 45 minutes

Servings 6 (Servings)

Course Entree

Delicacies Gluten-Free, Italian-Impressed, Vegan

Freezer Pleasant No

Does it preserve? 2-3 Days


  • 4 cups cherry tomatoes, complete
  • 1 ½ cups sliced shallots (~4 medium shallots // or sub purple onion)
  • 2 Tbsp avocado or olive oil
  • 1/2 tsp sea salt
  • 12 oz. dry pasta of alternative (gluten-free as wanted // we like Jovial Fusilli)
  • 3 Tbsp vegan pesto (or store-bought*)
  • 1 Tbsp vegan parmesan cheese (elective // or sub store-bought)
  • Preheat oven to 425 levels F (218 C).

  • Add complete cherry tomatoes and sliced shallots to a naked baking sheet, then add the oil and salt and toss to evenly coat. If you have not already made the crispy pesto tofu, put together it now utilizing this recipe, as it should prepare dinner on the identical temperature and time because the veggies!
  • Bake veggies and tofu for 35 minutes, tossing the tofu on the 20-minute mark. The shallots needs to be softened and a number of the tomatoes starting to separate.

  • Whereas the veggies and tofu are within the oven, deliver a big pot of water to a boil and prepare dinner your pasta of alternative in line with package deal instructions. Drain cooked pasta and return to the pot with warmth off. Add pesto and vegan parmesan (elective) and stir to mix.

  • When the tomatoes and shallots are executed, add them on to the pot of pasta and blend properly to interrupt down a number of the tomatoes and get every part good and shiny. Serve topped with crispy pesto tofu and extra vegan parmesan (elective).
  • Leftovers preserve within the fridge for 2-3 days. Not freezer pleasant.

*Retailer-bought dairy-free pestos we’ve tried and luxuriate in: Le Grand Backyard Pesto, Gotham Greens Vegan Pesto, Dealer Joe’s Vegan Kale, Cashew & Basil Pesto.
*Vitamin info is a tough estimate calculated with Le Grand Backyard Pesto and Jovial Brown Rice Fusilli, and with out elective components.

Serving: 1 serving Energy: 471 Carbohydrates: 56.8 g Protein: 18.5 g Fats: 19.9 g Saturated Fats: 2.5 g Polyunsaturated Fats: 1 g Monounsaturated Fats: 4.8 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 406 mg Potassium: 632 mg Fiber: 6.2 g Sugar: 5.8 g Vitamin A: 451 IU Vitamin C: 22 mg Calcium: 118 mg Iron: 4.3 mg

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