Vegan Baked Tofu and Cherry Tomato Pasta - Simply, Healthy and High Protein

Описание: One of my favourite pasta dishes to cook on a weeknight! 😋🍝 Give it a try and let me know how it goes 💚 Recipe is below ⬇️





Baked tofu and cherry tomato pasta
Serves 2-3

Ingredients:
500g cherry tomatoes
Half a small bulb of garlic
60-80ml extra virgin olive oil
1 tbsp dried oregano
300g firm tofu, drained and patted dry (the type that comes in water not the vac packed extra firm variety)
2 tsp white miso
1-2 tablespoon nutritional yeast
200g pasta (any variety)
½ bunch fresh basil, sliced into ribbons

Method:
Preheat the oven to 200C/350F.
Place the tomatoes and garlic into an ovenproof baking dish.
Drizzle over the olive oil, sprinkle over the oregano and season the whole tray generously with flaky salt and freshly ground black pepper. Toss to combine.
Place the block of tofu in the middle surrounded by the cherry tomatoes.
Turn the block of tofu a few times to coat in the seasoning.
Brush the tofu with miso and sprinkle over the nutritional yeast.
Bake for 30-40 minutes or until the cherry tomatoes are starting to burst, the garlic is soft and the tofu golden brown.
While it’s baking, cook your pasta according to the packet instructions, keeping some of the pasta water.
Using a wooden spoon, break up the tofu and tomatoes and mix everything together.
Add in the pasta with a splash of the pasta water and the fresh basil and enjoy.


Baked tofu, aubergine and cherry tomato pasta
Serves 2-3

Ingredients:
500g cherry tomatoes
1 medium aubergine, diced into 2cm pieces
Half a small bulb of garlic
80ml extra virgin olive oil
50ml white wine
1 tbsp capers, roughly chopped
1 tbsp dried oregano
300g firm tofu (the type that comes in water not the vac packed extra firm variety)
2 tsp white miso
1-2 tablespoon nutritional yeast
200g pasta (any variety)
½ a small bunch parsley, chopped
A pinch of chili flakes (optional)

Method:
Preheat the oven to 200C/350F.
Place the tomatoes, aubergine and garlic into the dish.
Drizzle over the olive oil, sprinkle over the oregano, capers and chili flakes and season the whole tray generously with flaky salt and freshly ground black pepper.
Pour the white wine into the dish.
Place the block of tofu in the middle surrounded by the cherry tomatoes and aubergine.
Turn the block of tofu a few times to coat it in the seasoning.
Brush the tofu with miso and sprinkle over the nutritional yeast.
Bake for 35-45 minutes or until the cherry tomatoes are starting to burst, the garlic and aubergine is soft and the tofu golden brown.
While it’s baking, cook your pasta according to the packet instructions, keeping some of the pasta water.
Mix everything in the tray together then add your pasta and parsley and enjoy.

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