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Epicurious

BAKED TOFU AND PASTA WITH PESTO SAUCE

I had been looking for a new way to prepare tofu which wasn't Asian. One summer day I noticed I had a pack of tofu and an overgrown basil bush in my yard. Baking the tofu is the key to creating a nice contrast with the fresh sauce. This recipe has become a family favorite which we make weekly. Preheat over to 375 degrees

Recipe information

  • Yield

    Make 4-6 servings.

Ingredients

One pack of extra firm tofu
1/4 cup plus 2 T. olive oil
1 t. balsmic vinegar (optional)
1/2 to 3/4 pounds pasta
2 T. walnuts
1 cup tightly packed, rinsed, drained, stemmed fresh basil leaves
2 medium cloves of garlic
1/4 t. salt
1/2 cup freshly grated parmesean cheese
Fresh ground pepper

Preparation

  1. Open tofu container, drain and pat tofu with paper towel. Cut tofu into 1 inch squares. Drizzle 1 T. olive oil and balsamic on the bottom of a 9 x 13 pan - place tofu in pan, mix with hands to coat with oil and separate int he pan. Bake for aprox. 35-45 minutes or until golden brown. Boil water. Once boiling, salt and add pasta. Cook until al dente.
    Toast walnuts in pan with 1 T. olive oil until light brown. Combine walnuts, basil, garlic, salt and remaining 1/4 olive oil in food processor. Process until evenly blended.
    Transfer to large bowl and add 1/2 cup parmesan cheese. Add tofu and pasta to bowl and combine. Serve immediately.

TagsItalianEuropeanPastaBakingVegetarian
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