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!
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.
When roasted, the veggies turn into candy and tender and the tofu turns into golden brown with crispy edges.
We hope you LOVE this tofu pesto pasta bowl! It’s:
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
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Servings 6 (Servings)
- 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.
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