Tofu Pesto Pasta Recipe

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Pesto pasta is one of the most unique and flavorful pasta dishes that you can make. If you've had pesto in the past, then you know what we're talking about. And if you haven't? That's okay, we'll introduce you to it and we're sure that it will be love at first sight ... we mean taste. Wellness coach and recipe developer Miriam Hahn is the brains behind this fantastic tofu pesto pasta recipe that is sure to be an instant favorite. The great part about this dish is that it's a healthier option as you make the sauce with tofu.

"I am obsessed with pesto, too! I have so many different recipes for it that are so much healthier than typical pesto," Hahn shares. "I like this one because it is almost a cross between ricotta cheese and pesto. The tofu gives it a cheesy creaminess and the spices and basil make this a delicious sauce!" If you'd like, Hahn also says you can add chicken for a little more protein. 

To start things off, make a grocery list and head to the store. For starters, you will need some extra firm tofu. Then, make a stop in the produce section and grab some fresh basil leaves. You will also need to pick up some nutritional yeast, garlic, and walnuts. Moving down the list, grab some olive oil juice from lemons.

In addition, you will need a few spices, including Himalayan salt, oregano, garlic powder, and pepper. You'll also need pasta, and the great part about this recipe is that you can choose the pasta type that you like. The last two items you need to grab are pine nuts and plum tomatoes.

The first thing that you need to take out is your tofu. Remove it from the package and then discard the excess water in the package. You will also want to drain the excess water from the tofu itself. To do this, place the tofu in a shallow dish or a bowl and put a flat plate on top of the tofu. Then, add something heavy on top of the plate like a cast-iron skillet or something similar. (Alternatively, you could use a tofu press.)

Let the heavy object sit on top for about 20 minutes and then pour out the water that you collected in the bowl. If you have a tofu press, you can also use that instead. When the tofu is pressed, cut it into cubes.

Now that you have finished the tofu, it's time to move on to the pasta. Grab a pot and fill it with water. "I like to use a large pot when cooking pasta, so there is plenty of room, and this helps the pasta from sticking together," Hahn shares. "I often will reserve pasta water to add to the sauce when you need a little more liquid. The pasta water has some starch and flavor in it, so a better choice than plain water."

Follow the instructions on the back of the box to cook the pasta. In the meantime, make the pesto. 

Now, it's time to grab your tofu cubes. Then, take out a food processor and toss in the cubes. At this time, you can also throw in the basil, nutritional yeast, minced garlic, and walnuts. Don't stop just yet because you still need to add a few more things. Toss in a few liquids like olive oil, water, and lemon juice. In addition, you will need a few herbs and spices to add some flavor. This includes salt, oregano, garlic powder, and pepper.

Now, turn on the food processor and blend the mixture until it gets smooth.

By now, your pasta should be done cooking. Grab a colander and drain the pasta. Be sure to keep an extra ¼ cup of cooking water reserved. If you have a pasta pot that you used, that's even better and it makes it easier to drain. 

Then, put the drained pasta back in the pot and add in your pesto, followed by the reserved cooking water. This gives you the perfect amount of liquid and topping for the pasta. Give the mixture a few good stirs to combine the pasta so that it's evenly coated with pesto. 

Now you can finally serve the pasta. Top each serving with slivered basil, chopped tomatoes, and pine nuts if you wish. "This pasta dish can really be the main event as it is a perfect balance of protein, fat, and fiber. I am in the habit of serving everything with a salad to get more greens in, but it is fine on its own," Hahn shares. "Or it is nice with a simple soup."

And leftovers are great, too! "This pasta is great for leftovers," Hahn shares. "You just need to add a little water when heating [it] up because the sauce will get soaked up by the pasta." 

We hope you love this dish as much as we do!

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If you're a frequent tofu consumer, then you're likely already familiar with the myriad types of tofu out there. In this recipe, Hahn uses extra firm tofu, which is readily available in nearly any grocery store and is pretty easy to prep. If, for some reason, you can't find extra firm, then firm tofu would work here as well, but you will still have to follow the same process of pressing it to remove excess water. 

Sprouted tofu would also work, offering up a similar texture to firm varieties and an added boost of extra protein on top of that. You could also try super firm and skip the need for pressing the tofu altogether (though it might still be a good idea to pat down your block for excess moisture with paper towels). Finally, if you don't mind a thinner sauce, you can experiment with silken tofu and take advantage of its creamy, velvety texture in pesto form.

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