Tomato Tofu Basil Pasta

Aug 3, 2025
by Afton Dare
- 4.0 / 5 ( 1 Ratings)
1 Likes

PREP TIME

15 mins
COOK TIME

20 mins
TOTAL TIME

35 mins
SERVING

6 People
VIEWS

3

Embrace the flavors of summer with this vibrant and wholesome pasta dish. Tender whole wheat penne is tossed in a luscious tomato-basil sauce with crispy tofu, creating a symphony of textures and tastes that will leave you feeling satisfied and energized.

Ingridients

Adjust Servings

4 cups whole wheat penne pasta

0.25 cup extra virgin olive oil

2 cloves garlic, crushed

1 cup extra-firm tofu, cubed and pressed

3 cups grape tomatoes, halved

0.5 cup grated Parmigiano-Reggiano cheese, plus more for serving

0.25 cup fresh basil, chopped, plus more for garnish

Sea salt and freshly ground black pepper to taste

Nutrition

Carbohydrate

115 g
Cholesterol

6 mg
Fiber

6 g
Protein

27 g
Saturated Fat

4 g
Sodium

120 mg
Sugar

5 g
Fat

17 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

11 mins

Bring a large pot of lightly salted water to a rolling boil. Add the penne pasta and cook according to package directions, about 11 minutes, or until al dente. Reserve 2 cups of pasta water before draining.

02

Step

3 mins

While the pasta is cooking, heat the olive oil in a large saucepan over low heat. Add the crushed garlic and cook until fragrant and lightly golden, about 2-3 minutes. Be careful not to burn the garlic.

03

Step

6 mins

Add the cubed tofu to the saucepan and cook, stirring occasionally, until golden brown and slightly crispy on all sides, about 5-7 minutes. Remove the tofu from the saucepan and set aside.

04

Step

4 mins

Arrange the halved grape tomatoes in the bottom of the saucepan, cut-side down. Cook until softened and starting to release their juices, about 3-4 minutes. Use the back of a fork to gently crush the tomatoes, releasing even more flavor.

05

Step

5 mins

Pour 1 cup of the reserved pasta water over the tomatoes. Bring to a simmer and cook until the sauce slightly reduces and thickens, about 5 minutes. Add more pasta water if the sauce becomes too thick.

06

Step

1 mins

Remove the saucepan from the heat. Add the cooked and drained penne pasta and the reserved crispy tofu. Gently toss to coat the pasta and tofu in the tomato-basil sauce.

07

Step

1 mins

Stir in the grated Parmigiano-Reggiano cheese and chopped fresh basil. Season with sea salt and freshly ground black pepper to taste. Serve immediately, garnished with extra basil and Parmigiano-Reggiano cheese, if desired.

For a richer flavor, use sun-dried tomatoes in oil in addition to the grape tomatoes.
Pressing the tofu removes excess water, allowing it to crisp up better when cooked.
Feel free to add other vegetables to this dish, such as spinach, zucchini, or bell peppers.
For a vegan option, substitute nutritional yeast for the Parmigiano-Reggiano cheese.

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Afton Dare

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Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.