Baked tofu pasta

The vegan version of the famous oven feta pasta is here, and we can tell you: It’s AMAZING!
Even though therecipe is formed of basic ingredients, they all mix up as a delicious, fresh, and light pasta meal. We willdefinitely be cooking this one in our kitchen tonight.
Print Recipe Pin Recipe Share on Facebook Share via Whatsapp

Tried this recipe?Tag us @joinwegan or use the hashtag #joinwegan!


  • 250 g dried cavatappi pasta or pasta of your choice
  • 400 g cherry tomatoes
  • 250 g block of firm tofu
  • ¾ dl extra virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 garlic cloves minced
  • ¼ cup packed chopped fresh basil plus more for serving.


  • Preheat the oven to 400°F/205°C. Place the cherry tomatoes in an oven-safe baking dish.
  • Pour the olive oil on top, and season with salt and pepper. Mix until well combined.
  • Place the tofu block in the middle of the baking dish surrounded by the cherry tomatoes and flip a couple times to coat it with the olive oil and the seasoning.
  • Bake in the preheated oven for 30 minutes, until the cherry tomatoes burst/crack.
  • In the meanwhile, cook the pasta according to its instructions.
  • Immediately add the garlic and basil leaves to the cooked tomatoes and tofu, chop the tofu block to smaller pieces and mix everything to combine.
  • Add the cooked pasta to the baking dish and mix to combine. Garnish with more fresh basil and serve warm.