During Summer we often have a glut of huge, super sweet heirloom tomatoes from our vegetable garden, so I created this recipe to use them up. It is delicious served with pasta and cubes of tofu that have been seared in the pan and coated in pizza seasoning. Serves 4 hungry adults.
PrintRoasted Tomato Pasta with “Pizza” Tofu
- Prep Time: 10-20 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 serves 1x
- Category: Dinner
- Method: Baking tray + Saucepan + Pan
- Cuisine: Vegan dinner
Ingredients
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- 4–5 medium/large ripe tomatoes, chopped into quatres
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- 1 medium red onion, chopped into quatres
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- 3–4 large garlic cloves, skin on
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- 1 medium carrot, chopped into chunks
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- 1/2 medium-large zucchini, chopped into chunks
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- 1 red capsicum, chopped into chunks
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- Handful of fresh basil, chopped
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- 500g firm tofu, cubed
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- 1 tbsp pizza seasoning (if you don’t have any, use a mixture of e.g., smoked paprika, sumac, dried basil, dried oregano, garlic and onion powder)
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- Freshly cooked wholemeal pasta
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- Freshly cracked black pepper to serve
Instructions
Pre-heat oven to 180 deg C (fan forced). Place all chopped veggies on a baking paper lined tray and place in the oven for 30-45 minutes. Allow to cool, then add veggies (removing skins from the garlic) to a high-speed blender and blend on high for 1 minute. Add chopped fresh basil and set aside.
Meanwhile place a large non-stick pan on medium-high heat and add the cubed tofu and pizza seasoning. Cook for 5-10 minutes or until the tofu is nicely seared. Turn the heat down and add the roasted tomato sauce, followed by the cooked pasta and mix to combine. Serve with freshly cracked black pepper and a fresh green salad. Enjoy!
