Plant-Based Mozzarella Pasta with Tofu
A creative plant-based twist on a classic mozzarella pasta. This version uses tofu and a melty vegan mozzarella for a rich, cheesy, and satisfying meal.
Details
- Author: CuisineSavvy
- Cuisine: Italian
- Course: Main
- Servings: 6
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Diet: Vegan
- Tags: Vegan, GlutenFree, ComfortFood
Nutritional Values
This plant-based mozzarella pasta with tofu offers a balanced meal that is rich in fiber, protein, and healthy fats, with the added benefit of using whole grains when opting for gluten-free pasta. Vegan mozzarella and tofu provide great plant-based alternatives to traditional ingredients.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 450 kcal | -- |
| Total Fat | 24 g | -- |
| Saturated Fat | 3 g | -- |
| Monounsaturated Fat | -- | |
| Polyunsaturated Fat | -- | |
| Cholesterol | 0 mg | -- |
| Sodium | 900 mg | -- |
| Total Carbohydrate | -- | |
| Dietary Fiber | 6 g | -- |
| Total Sugars | 8 g | -- |
| Protein | 18 g | -- |
Ingredients
1 pound Penne or Rigatoni, 2 tablespoons olive oil, 1/4 cup extra-virgin olive oil, 1 package (8oz) tofu, cut into small bite-sized pieces, 3 pints grape tomatoes, halved, 2 garlic cloves, thinly sliced, 1/2 small red onion, thinly sliced into rounds, 10 oz. vegan mozzarella (internal recipe Melty Stretchy Gooey Vegan Mozzarella), 1/2 cup peperoncini, thinly sliced, 1 tablespoon dried oregano, 1 teaspoon white balsamic or white wine vinegar, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 12 whole basil leaves (chiffonade), Optional: freshly grated vegan parmesan.
Instructions
1. Cook the pasta according to package instructions until al dente. Drain and set aside. 2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the tofu, season with 1 teaspoon salt and 1 teaspoon pepper, and sauté until browned (about 8 minutes). Remove from the skillet and set aside. 3. In the same skillet, heat 1/4 cup extra-virgin olive oil over medium heat. Add the halved grape tomatoes, garlic, and red onion. Cook until softened (about 8 minutes). 4. Stir in the oregano and vinegar, season with 1 teaspoon salt and more pepper to taste. 5. Add the cooked pasta and sautéed tofu to the skillet, tossing to coat the pasta in the sauce. Stir in the vegan mozzarella until it melts and becomes gooey. 6. Remove from heat and stir in the sliced peperoncini and basil leaves. Optionally, top with freshly grated vegan parmesan. Serve hot and enjoy.
Internal Recipes
- Melty Stretchy Gooey Vegan Mozzarella (Health Score: 70)
External Recipes
- Chicken Mozzarella Pasta (Health Score: 60)
Allergens
Soy (from tofu)
HealthScore: 88
This plant-based mozzarella pasta with tofu offers a rich, balanced meal that is full of fiber, plant-based protein, and healthy fats. Opting for gluten-free pasta provides whole grains, making this dish a great alternative to traditional mozzarella pasta.