Recipe

Basil & Herb Tofu Pasta

Penne tossed with golden-seared basilico tofu, cherry tomatoes and garlic in a light olive oil sauce, finished with fresh basil and cracked black pepper. Fresh, fragrant, and effortlessly comforting.

Serves: 1 │ Preparation Time: 12-15 Min

Ingredients

Pasta

  • 90 g dried penne or rigatoni

  • Salt (for pasta water)

Sauce & tofu

  • 100 g Basilico tofu, sliced or cubed

  • 1½ tbsp olive oil

  • 1 garlic clove, finely sliced

  • 6–8 cherry tomatoes, halved

  • Black pepper, to taste

Finish

  • Fresh basil leaves, torn

  • Optional: vegan parmesan or nutritional yeast

  • Optional: lemon zest (very light)

Preparation

  1. Cook the pasta
    Boil pasta in well-salted water until al dente. Reserve 2–3 tbsp pasta water, then drain.

  2. Pan-sear the Basilico tofu
    Heat 1 tbsp olive oil in a wide pan over medium-high heat.
    Add Basilico tofu and fry for 2–3 minutes per side until lightly golden. Remove and set aside.

  3. Build the sauce
    In the same pan, add remaining olive oil and sliced garlic.
    Gently sauté for 30–40 seconds (do not brown).
    Add cherry tomatoes and cook until just softened.

  4. Bring it together
    Add cooked pasta, tofu and a splash of reserved pasta water.
    Toss gently to coat everything in the herby olive oil sauce.

  5. Finish & serve
    Season with black pepper, add fresh basil and optional lemon zest.
    Serve immediately, topped with vegan parmesan if desired.

Chef notes / easy variations

  • Add olives or capers for a saltier Mediterranean version

  • Works beautifully with spaghetti or linguine

  • Can be turned into a creamy version with a splash of oat cream

  • Excellent base for a pasta box / deli counter offering