Roasted Red Pepper and Tofu Pasta

This delicious pasta dish is a perfect combination of roasted red peppers, tofu, and pasta in a creamy sauce.

10m

Prep Time

25m

Cook Time

Servings

Ingredients

1 package extra firm tofu, lightly pressed and cut into cubes

8 oz. pasta

2 red bell peppers, roasted and chopped

2 tablespoons olive oil

1 small onion, chopped

3 garlic cloves, minced

1/2 cup vegetable broth

1/2 cup unsweetened non-dairy milk

1 tablespoon cornstarch

1 tablespoon nutritional yeast

1/2 teaspoon dried basil

Salt and pepper, to taste

Instructions

Step 1

Preheat the oven to 400°F. Place the cubes of tofu on a baking sheet in a single layer and bake for 20 minutes, until crispy and lightly golden.

Step 2

Meanwhile, cook the pasta according to package directions.

Step 3

In a large skillet over medium heat, heat the olive oil. Add the onion and garlic and cook until the onion is translucent, about 4-5 minutes.

Step 4

Add the chopped roasted red peppers and cook for an additional 2-3 minutes.

Step 5

In a small bowl, whisk together the vegetable broth, non-dairy milk, cornstarch, nutritional yeast, dried basil, salt, and pepper. Pour the mixture into the skillet and stir until well combined.

Step 6

Add the cooked pasta and baked tofu to the skillet and stir until everything is well coated with the sauce.

Step 7

Cook for additional 2-3 minutes until the sauce is thick and bubbly.

Step 8

Serve warm and enjoy!