Basil Pesto Pasta with Tofu and Veggies
This Basil Pesto Pasta with Tofu and Veggies is packed with zesty yet delicate fresh flavors, tons of healthy protein, and balanced with savory veggies!
Servings: 4 Large bowls
Equipment
- 1 oven or air fryer
- 1 Food processor
Ingredients
Basil Pesto
- 3 cloves garlic
- ½ cup walnuts or pine nuts
- 4 oz fresh basil (about 4 cups)
- ½ tsp salt
- 3 Tbsp lemon juice
- 2 tsp nutritional yeast
- ¼ cup + 1 Tbsp olive oil
Tofu
- 14 oz extra firm tofu
- 1 Tbsp nutritional yeast
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp turmeric powder
- ⅛ tsp black pepper
- ¼ tsp salt
Veggies
- 2 tsp avocado oil
- 1 cup yellow onion, chopped
- 1 small zucchini, sliced into rounds or half moons
- 2 cups broccoli roughly chopped or asparagus cut into thirds (woody stems removed)
Pasta
- 12 oz pasta
Garnish
- cherry tomatoes sliced
- vegan parmesan optional
Instructions
- Preheat oven to 350°. Line a baking sheet with parchment paper. You can also use an air fryer; I use the baking setting to cook tofu in my air fryer but every model is different so keep an eye on it and cook until the outside is crispy.
- 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. Remove lid and blade and stir in olive oil.
- Cut tofu in half length-wise and wrap in a clean kitchen towel and place something weighted on top to blot out moisture for a few minutes while measuring out spices. In a large bowl measure out all the "Tofu" spices. Cut tofu 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.
- Serve immediately, topping with sliced cherry tomatoes and optional vegan parmesan.
Notes
Pesto Pasta keeps in the fridge in a well-sealed container for about 5 days.
Pesto by itself freezes well and lasts for 2-3 months in the freezer.