Tofu Pesto Pasta Recipes

PESTO TOFU PASTA

This is a great twist on pesto pasta! It is my husband's favorite! The dish comes together in a snap!

Provided by Veronica

Categories World Cuisine Recipes European Italian

Time 1h40m

Yield 8

Number Of Ingredients 12

Pesto Tofu Pasta image

Steps:

Bring a large pot of lightly salted water to a boil. Stir in spiral pasta, and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl, blend 1/4 cup olive oil, milk, and pesto sauce mix.
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Place tofu in the skillet, and season with salt and pepper. Cook and stir until evenly browned. Remove from heat, and drain on paper towels.
Place mushrooms into the skillet, and cook about 5 minutes. Stir in the olives, capers, and 2 tablespoons Parmesan cheese. Mix in the tofu and pesto sauce. Continue cooking about 5 minutes before serving over the rotini. Top with remaining Parmesan cheese and basil.

Nutrition Facts : Calories 351.2 calories, Carbohydrate 28.2 g, Cholesterol 7.1 mg, Fat 20.1 g, Fiber 3.3 g, Protein 18.2 g, SaturatedFat 4.1 g, Sodium 537.4 mg, Sugar 4.8 g

Ingredients

1 pound tri-colored spiral pasta
¼ cup olive oil
2 cups milk
1 (1.2 ounce) package creamy pesto sauce mix
2 tablespoons olive oil
1 (16 ounce) package firm tofu, drained and cubed
salt and pepper to taste
1 pound fresh mushrooms, coarsely chopped
1 cup sliced black olives
1 tablespoon capers
¼ cup grated Parmesan cheese
1 sprig fresh basil

TOFU PESTO PASTA

An inexpensive, meatless dish using soft tofu to make a creamy sauce. This is made with all fresh ingredients for best results.

Provided by threeovens

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Tofu Pesto Pasta image

Steps:

Bring a large pot of salted water to a boil for the pasta. Cook pasta according to package directions, drain, then transfer to a large serving bowl.
Meanwhile, clean the mushrooms, discarding stems; cut into thin slices. Mince the onion and garlic. Core and seed the tomato, discarding liquid, then dice small. Squeeze out 2 tablespoons of fresh lemon juice.
Combine basil and 1 tablespoon of oil in a blender or food processor. Pulse until well blended, then add another tablespoon of oil, tofu, and Parmesan cheese, lemon juice, saltn and pepper. Process until smooth. Pour into a large skillet and heat over low heat just until warmed through.
In a separate skillet heat 1 tablespoon oil over medium heat. Add mushrooms, onions, and garlic. Cook 5 to 7 minutes, stirring often, until the mushrooms give up their liquid and the onions are softened. Add to the pasta in the serving bowl. Add the tofu-pesto mixture to the pasta and toss well.
Serve with diced tomato scattered over top like a garnish.

Nutrition Facts : Calories 449.4, Fat 19, SaturatedFat 5.5, Cholesterol 18.7, Sodium 446.6, Carbohydrate 51.7, Fiber 4.6, Sugar 3.6, Protein 21.1

Ingredients

8 ounces mushrooms (button or cremini)
1/4 medium onion
1 medium vine-ripened tomatoes
2 -3 medium garlic cloves
1 large lemon
8 ounces dry pasta (fusilli, gemelli or small penne pasta)
3/4 cup fresh basil leaf, packed (about 30 leaves)
3 tablespoons olive oil
6 ounces soft tofu
3 -4 ounces parmesan cheese
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper

TOFU & SPINACH PESTO

Tofu and spinach... most people's reaction when they see those words is "Yuck!", but try this and see if your reaction is still the same :) This is an incredibly easy and tasty way to pack the benefits of spinach & the protein content of the tofu to picky eaters. Toss it into your pasta dish, replace tomato sauce on pizza with this, etc. My favourite way to eat is is spread on fresh bread. The measurements make it really easy to remember the recipe and you only need to use 1 measuring cup! I recommend you use firm tofu rather than silky because it is more nutritious. Make it ahead and have pesto on hand whenever you want it!!!

Provided by Geniale Genie

Categories Spreads

Time 5m

Yield 20 serving(s)

Number Of Ingredients 7

Tofu & Spinach Pesto image

Steps:

Throw everything in a blender or food processor and blend until smooth and creamy. Add salt and pepper is desired (although I really don't think it's necessary).
Using a tray for large ice cubes (usually 16), fill each individual hole with pesto. Cover and freeze. You should have some left over- keep that to eat fresh.
Pop out a cube from the freezer when you're in the mood for pesto! 1 cube = 1 portions (approx.).

Ingredients

150 g fresh spinach leaves
2 garlic cloves (reduce if you're not a garlic fan)
1/3 cup walnut pieces
1/3 cup soft tofu (the firm kind, not the silky kind)
1/3 cup parmesan cheese, grated (the fresher the better)
1/3 cup water
3 tablespoons olive oil

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