Creamy Pesto Tofu Pasta Bake (Vegan)

Creamy, cozy, and packed with flavour, this Vegan Pesto Pasta Bake is the ultimate comfort food. Loaded with crispy tofu, fresh veggies, and a homemade pesto sauce, it’s a dish everyone will love!!

Ingredients:

• 1 lb (4 cups) pasta of choice

• 1 block tofu, pressed and cubed

• 1 tbsp vegan butter

• 1/2 yellow onion, diced

• pinch of salt

• 1 tsp red pepper flakes

• 1 tsp smoked paprika

• 1 tsp oregano

• 3 cloves of garlic, minced

• 1 1/2 cups broccoli, chopped

• 1 can (14 oz) full-fat coconut milk

• 1/2 cup veggie stock

• 2 handfuls raw spinach

• 2 cups vegan mozzarella (1 cup for mixing, 1 cup for topping)

• 1 cup vegan pesto (recipe below)

  
  

Tofu Seasoning & Coating:

• 1 tbsp cornstarch

• 1/2 tsp smoked paprika

• 1/2 tsp garlic powder

• 1/4 tsp onion powder

• Salt and pepper, to taste

• 1 tbsp olive oil (for coating)

  
  

Basic Vegan Pesto Recipe:

• 1 cup fresh spinach

• 1 cup fresh basil leaves

• 1/3 cup raw cashews or walnuts (soaked in hot water for 10 minutes, then drained)

• 1/4 cup olive oil

• 1 clove garlic

• 2 tbsp nutritional yeast

• Juice of 1/2 lemon

• pinch of salt

  
  

Directions:

1. Preheat your oven to 350°F.

2. Cook the pasta of choice in salted water until al dente (a few minutes less than package instructions). Drain and set aside.

3. Press and cube the tofu. In a bowl, combine the cubed tofu, cornstarch, smoked paprika, garlic powder, onion powder, and salt. Toss well to coat the tofu.

4. Add 1 tbsp of olive oil to the tofu mixture and toss again.

5. In a large, oven safe pan, heat 1-2 tbsp olive oil over medium heat. Fry the tofu until golden and crispy on all sides. Remove the tofu and set aside.

6. In the same pan, melt the vegan butter. Add the diced onion, minced garlic, and chopped broccoli. Sauté for 4-5 minutes, or until softened.

7. Add coconut milk and veggie stock, bring to a boil, then reduce the heat to low and let it simmer for 2-3 minutes.

8. Stir in 1 cup of vegan mozzarella until melted.

9. Make your Vegan Pesto Sauce - Blend all ingredients for the pesto in a food processor or blender until smooth. Adjust seasoning and lemon juice to taste.

10. Into the large pan, start to assemble the pasta bake. Add in the raw spinach, tofu, cooked pasta, and all of the pesto sauce. Stir until well combined.

11. Sprinkle the remaining mozzarella on top.

12. Bake at 350°F for 15 minutes, then broil for 3-5 minutes until the top is golden and bubbly.

13. Garnish with fresh parsley and red pepper flakes. Serve warm and enjoy!