<\/p>\n Consider dinner plans sorted thanks to this new weeknight-friendly pasta with pesto-seasoned crispy baked tofu and veggies! Made with simple methods<\/strong> in under an hour, it\u2019s the perfect combination of comfort, ease, nourishment, and FLAVOR.<\/p>\n Just 7 ingredients<\/strong> required for this crowd-pleasing, plant-based meal. Let us show you how it\u2019s done!<\/p>\n <\/p>\n First came the pesto tofu<\/a> and now come the pesto tofu BOWLS<\/strong>! But instead of the tofu cooking on its own, it now has some friends in the form of cherry tomatoes and shallots. <\/p>\n When roasted, the veggies become sweet and tender and the tofu becomes golden brown with crispy edges.<\/p>\n Toss it all with your favorite pasta plus vegan parmesan<\/a> and pesto<\/a>, and you\u2019ve got a balanced, low-effort, super-flavorful meal!<\/p>\n We hope you LOVE this tofu pesto pasta bowl! It\u2019s:<\/p>\n Savory It\u2019s a meal on its own but is also delicious served with our BEST Vegan Garlic Bread<\/a>, Saut\u00e9ed Kale with Lemon, Tahini & Hemp Seeds<\/a>, or Simple Green Salad with Lemon Vinaigrette<\/a>. <\/p>\n If you try this recipe, let us know! Leave a comment, rate it, and don\u2019t forget to tag a photo\u00a0@minimalistbaker<\/a>\u00a0on Instagram. Cheers, friends!<\/p>\n Prep Time <\/span>10<\/span> minutes<\/span><\/span><\/p>\n Cook Time <\/span>35<\/span> minutes<\/span><\/span><\/p>\n Total Time <\/span>45<\/span> minutes<\/span><\/span><\/p>\n<\/div>\n Servings <\/span>6<\/span> (Servings)<\/span><\/span><\/p>\n Course <\/span>Entree<\/span><\/p>\n Cuisine <\/span>Gluten-Free, Italian-Inspired, Vegan<\/span><\/p>\n Freezer Friendly <\/span>No<\/span><\/p>\n Does it keep? <\/span>2-3 Days<\/span><\/p>\n<\/div>\n Preheat oven to 425 degrees F (218 C).<\/p>\n<\/li>\n Bake veggies and tofu for 35 minutes, tossing the tofu at the 20-minute mark. The shallots should be softened and some of the tomatoes beginning to split.<\/span><\/p>\n<\/li>\n While the veggies and tofu are in the oven, bring a large pot of water to a boil and cook your pasta of choice according to package directions. Drain cooked pasta and return to the pot with heat off. Add pesto and vegan parmesan (optional) and stir to combine.<\/span><\/p>\n<\/li>\n Leftovers keep in the refrigerator for 2-3 days. Not freezer friendly.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n![\"Hands](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2022\/12\/Pesto-pasta-with-tofu-7.jpg\")
<\/figure>\n![\"Pesto,](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2022\/12\/Pesto-pasta-with-tofu-1.jpg\")
<\/figure>\n![\"Shallot,](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2022\/12\/Pesto-pasta-with-tofu-2.jpg\")
<\/figure>\n![\"Stirring](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2022\/12\/Pesto-pasta-with-tofu-4.jpg\")
<\/figure>\n![\"Vegan](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2022\/12\/Pesto-pasta-with-tofu-5.jpg\")
<\/figure>\n
Naturally sweet
Herby
Quick & easy
Comforting
& Perfect for weeknights!<\/p>\nMore Flavorful Tofu Recipes<\/h2>\n
![\"Bowls](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2022\/12\/Pesto-pasta-with-tofu-6.jpg\")
<\/figure>\nPASTA<\/h4>\n
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