Anti Inflammatory Classic Tofu Pesto Pasta
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Learn more →Ingredients
4 servings
For the tofu
- 14 oz extra-firm tofu, pressed and cut into ¾-inch cubes
- 2 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the pasta
- 12 oz spaghetti or linguine
- 1 tsp salt
- ¼ cup reserved pasta water
For the pesto
- 2 cups fresh basil leaves, packed
- ⅓ cup pine nuts
- 2 cloves garlic, peeled
- ½ cup parmesan cheese, freshly grated
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - ½ tsp salt
- ¼ tsp black pepper
- ½ cup extra-virgin olive oil
For serving
- 2 tbsp parmesan cheese, freshly grated (optional)Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
- fresh basil leaves (optional)
Instructions
- 1
Wrap the pressed tofu cubes in a clean kitchen towel and press firmly to remove as much surface moisture as possible, then season with 1/4 tsp salt and 1/4 tsp black pepper.
- 2
Heat 2 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the tofu cubes in a single layer and cook undisturbed for 3–4 minutes, until the undersides are deep golden and release easily from the pan. Turn and cook for another 3–4 minutes, until golden on at least two sides. Transfer to a plate and set aside.
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