There’s something extra special about pesto—flavors that are bold, herby, zesty while still delicate. This Basil Pesto Pasta with Tofu and Veggies is one of my favorite meals, although I do love anything with pesto! Basil Pesto is simple to make, herbaceous with a hint of lemon, silky and rich from the olive oil and walnuts, with just the right touch of fresh garlic. This pesto recipe has all the same delicious flavors of a traditional pesto while being vegan and dairy free. Tossed with tender pasta, crispy golden tofu, and sautéed veggies, it’s the kind of dish that makes that makes it difficult to put the fork down!
Tips for Success
- Don’t add everything to the food processor at once! Process garlic and walnuts in the food processor first, then add the rest of the pesto ingredients, except for olive oil, and process until a paste in formed. Finally, use a rubber spatula to stir in olive oil 1 Tbsp at a time until desired consistency, as this will help prevent pesto from having a bitter flavor.
- Cook pasta until al dente. Overcooked pasta happens quickly and it’s a sure way to make a dish disappointing. You also might want to heat up everything together before serving so it’s important that the pasta isn’t mushy!
- Prep everything before you start cooking. Having all your ingredients measured out, chopped and ready to go makes for a stress-free cooking experience. Pesto can be made ahead of time and stored in the fridge for one less thing to worry about while preparing the rest of the meal.
Crispy Tofu in the Air Fryer
The tofu also cooks quick and easily in an air fryer! Air fryers vary so much model to model; some have a single basket while others have trays like a toaster oven. If I make tofu in my air fryer, I prefer the “bake” setting over “air frying” (which can burn the tofu if you’re not watching closely) while baking takes a little bit longer but is more consistent and gives the tofu that same delicious crisp exterior while still being soft in the center. If you use your air fryer, keep an eye on the tofu so it doesn’t burn.
Substitutes/Allergies
Walnuts can be subbed for pine nuts, almonds, or even 1/3 cup sesame seeds.
Tofu can be omitted entirely and this pesto pasta dish won’t feel like it’s missing anything at all.
Veggies can be mixed and matched. Mushrooms, green peas, snap peas, bell peppers, and brussels sprouts are all delicious veggies to use in this pesto dish!
Gluten free by choosing a gluten free pasta.
Serving Suggestions
This dish is so well rounded that it can be served as the entire meal but also pairs beautifully with a crisp side salad with a simple olive oil and balsamic dressing or a warm slice of sourdough or maybe even garlic bread.
Have leftover pesto? Save it as a spread for sandwiches, grain bowls, or top on baked potatoes. Pesto possibilities are endless!
Storage & Reheating
Storing – Leftover Basil Pesto Pasta with Tofu and Veggies keeps in the fridge in an airtight container for up to 5 days.
Re-heating – I know it’s not fancy, but this pasta dish reheats really well in the microwave. Microwaves are one of the gentlest methods for reheating food, without the worry of overcooking, burning, or sticking. Alternatively, this dish can be reheated in a pot or skillet on medium heat, but make sure you add a bit of oil or a small splash of water so that it doesn’t stick and burn.
Tofu won’t be crispy after the first day but you can store tofu in a separate container and reheat in the air fryer or in a separate skillet to crisp it back up. Honestly though, I don’t mind the soft tofu for leftovers as it’s still absolutely delicious!
Serving re-heated pesto pasta – Adding a fresh squeeze of lemon can help bring out the bright flavors.
Ingredient Spotlight
Basil is rich in Vitamin K (¼ cup is 31% of your DV) and adds anti-inflammatory plant compounds.
Tofu offers complete plant protein and bone-supporting minerals like calcium and manganese.
Walnuts provide healthy fats and a little omega-3 bonus.
Spinach (if used in the pesto) adds iron, folate, and extra Vitamin A.
Broccoli, when chopped and rested at least 30 minutes before cooking, broccoli forms sulforaphane — an incredibly powerful antioxidant.
Basil Pesto Pasta with Tofu and Veggies
Equipment
- 1 Oven
- 1 Food processor
Ingredients
Basil Pesto
- 1-2 Cloves garlic
- ½ cup walnuts (or pine nuts)
- 4 oz fresh basil
- 4 oz spinach or basil (or more basil)
- ¼-½ tsp salt (to taste)
- 1 ½ Tbsp lemon juice
- 1 Tbsp nutritional yeast
- 3-4 Tbsp olive oil
Tofu
- 16 – oz extra firm tofu
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp turmeric powder
- ¼ tsp salt
- ⅛ tsp black pepper
Veggies
- ⅓ of an onion, chopped
- 1 small zucchini sliced into half moons
- 2 cups chopped broccoli or asparagus cut into thirds (woody stems removed)
Pasta
- 12 oz pasta
Garnish
- cherry tomatoes sliced
- pine nuts optional
- vegan parmesan optional
Instructions
- Preheat oven to 350°. Line a baking sheet with parchment paper.
- For the pesto, place garlic and walnuts in the food processor and pulse until finely chopped. Add the rest of the ingredients under "basil pesto" except the olive oil and pulse until pesto becomes a thick paste, scraping the sides with a spatula as needed. Once a desired consistency, remove lid and blade and stir in olive oil 1 Tbsp at a time until preferred creaminess.
- Cut tofu in half length-wise and wrap in a clean kitchen towel and place something weighted on top to blot out moisture for 10-15 minutes. In a large bowl measure out all the "Tofu" spices. Once the tofu has been pressed, cut into 1" cubes and add to the bowl, gently tossing with spices until evenly coated. Place tofu on parchment lined baking sheet and bake for about 20 minutes or until golden brown, flipping halfway through.
- For the veggies, heat a large skillet on medium heat. Once hot, sauté onions in a drizzle of oil or splash of water and a pinch of salt until softened. Add broccoli (or asparagus) and cook until softened. Add zucchini and cook another couple of minutes, then turn off heat.
- Meanwhile, bring a large pot of water to a boil and cook 12 oz of pasta according to package directions, until al dente.
- When pasta has finished cooking, strain water out and add back to pot. Stir in pesto until pasta is evenly coated, then stir in cooked veggies, and tofu last. Add anything more to-taste.
- Enjoy immediately, topping with sliced cherry tomatoes and optional pine nuts and/or vegan parmesan.
Notes
Did you enjoy this Basil Pesto Pasta? I’d love to hear! Leave me a comment below! 🙂
One of my favorite meals in your recipe book!
So glad you like it!! It’s one of my favorites, also! 🙂