Vegan Baked Tofu Feta Pasta

A creamy, savory vegan pasta featuring baked tofu as a feta-style cheese substitute, roasted tomatoes, and a silky sauce. Perfect for a hearty weeknight dinner.

I first served this to my friends who were amazed that a vegan dish could be so rich and flavorful. It quickly became a staple in my weekly meals.

Ingredients

• Tofu Feta: 400 g firm tofu, pressed and cut into cubes, 2 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp white miso paste, 1 tbsp apple cider vinegar, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper
• Vegetables: 500 g cherry tomatoes, 3 cloves garlic, minced, 1 small red onion, sliced (optional), 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
• Pasta: 350 g dried pasta (penne or fusilli use gluten-free if needed), 2 tbsp reserved pasta water
• Garnish: Fresh basil leaves torn, extra olive oil to drizzle

Instructions

Preheat Oven:

Preheat the oven to 200°C (400°F).

Marinate Tofu:

In a bowl, whisk together olive oil, lemon juice, miso paste, apple cider vinegar, oregano, garlic powder, salt, and pepper. Add tofu cubes and toss to coat. Let marinate for at least 10 minutes.

Prepare Vegetables:

In a large baking dish, add cherry tomatoes, garlic, and red onion (if using). Drizzle with olive oil, sprinkle with salt and pepper, and toss to combine.

Assemble Baking Dish:

Place the marinated tofu cubes in the center of the baking dish, nestling them among the tomatoes. Pour any remaining marinade over the tofu.

Bake:

Bake for 30–35 minutes, until the tomatoes have burst and the tofu is golden and slightly crisp at the edges.

Cook Pasta:

While baking, cook the pasta according to package instructions. Reserve 2 tbsp of pasta water, then drain.

Finish Dish:

Remove the baking dish from the oven. Gently mash some of the roasted tomatoes with a fork to release their juices.

Toss Together:

Add cooked pasta and reserved pasta water to the baking dish. Toss everything together until evenly coated in the creamy tomato-tofu mixture.

Serve:

Serve hot, garnished with fresh basil and a drizzle of olive oil.

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This recipe always brings my family together around the dinner table, sharing stories and laughter with every comforting bite.

Serving Suggestions

Pair this pasta with a crisp Sauvignon Blanc or sparkling water with lemon to complement its tangy and savory flavors.

Variations

Try adding olives or baby spinach for extra flavor and nutrition, or use gluten-free pasta to keep it allergy-friendly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

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This vegan baked tofu feta pasta is a delicious and satisfying dish that's easy to make and loved by all.

Recipe FAQs

→ How do you prepare the tofu to mimic feta?

Press and cube firm tofu, marinate it with olive oil, lemon juice, miso, vinegar, herbs, and spices, then bake to develop a tangy, firm texture similar to feta.

→ Can I use gluten-free pasta with this dish?

Yes, gluten-free pasta works well and can be prepared according to package instructions without altering the dish's flavor or texture.

→ What does the miso paste add to the marinade?

Miso paste contributes a savory, umami depth that enhances the tofu's flavor and gives it a cheese-like complexity.

→ Is it necessary to reserve pasta water?

Yes, adding reserved pasta water helps to loosen the tomato-tofu mixture, creating a silky, cohesive sauce that coats the pasta evenly.

→ Can additional vegetables be added?

Absolutely. Ingredients like olives or baby spinach can be incorporated for extra flavor and nutrition without overpowering the dish.