Tofu Pesto Pasta Recipe
Prep Time:
5 minutes
Cook Time:
10 minutes
Servings:
4 servings
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
Directions
  1. Remove the tofu from the package and discard the water.
  2. 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.
  3. When the tofu is ready, prepare the pasta by following the instructions on the box, reserving ¼ cup of the cooking water.
  4. 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.
  5. Drain the cooked pasta, and place the drained pasta back in the pot.
  6. Add the sauce and reserved cooking water. Stir to combine.
  7. Serve in individual bowls and top with basil, tomatoes, and pine nuts.