Tomato Tofu Basil Pasta Recipes

TOMATO AND BASIL PASTA

Steps:

• Combine olive oil, garlic, salt, and pepper in a large bowl. Toss in cooked and drained pasta. Tear tomatoes and cheese; scatter over pasta. Garnish with basil leaves, and sprinkle with pepper.

TOMATO BASIL PASTA

Steps:

• Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
• Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.

QUICK TOMATO, BASIL & GARLIC PASTA DINNER

Steps:

• Cook pasta according to directions on package.
• While the pasta is cooking, saute the garlic and the red pepper flakes in olive oil over medium heat.
• Don't let the garlic get brown.
• After 2-3 minutes, turn off the heat and add the cherry tomatoes to the pan.
• When pasta is done cooking and has been drained, add in the tomato mixture, add in basil and mix well.
• Add salt& pepper as you like, and serve topped with parmesan.

TOMATO TOFU BASIL PASTA

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain, reserving 2 cups of the water.
• Heat olive oil in a large saucepan over low heat. Cook garlic in hot oil until golden brown, 2 to 3 minutes; add tofu and continue cooking and stirring until browned, about 5 minutes more.
• Arrange tomatoes in the bottom of the saucepan so the cut sides are down; cook until softened, 2 to 3 minutes. Squeeze the tomatoes with the back of a fork to release their juices.
• Pour 1 cup reserved water over the tomato mixture; bring to a simmer and cook until the liquid reduces slightly, about 5 minutes. Add more reserved water if the liquid gets too thick.
• Remove saucepan from heat; add drained penne. Stir cheese and basil through the pasta mixture; season with salt and pepper.

CREAMY VEGAN TOMATO TOFU PASTA

Steps:

• First, boil the corn pasta according to the package instructions.
• Meanwhile, let's make out tofu tomato sauce. Put canned tomatoes and tofu into a blender and blend until smooth and creamy.
• Next, in a large skillet over medium heat, heat the olive oil. Sautee the minced garlic for 30 seconds or until fragrant and golden. Then add seasonings and cook for a few more seconds. Add tomato and tofu mixture and combine. The last step is to add water, to make your sauce a little bit thinner.
• The last step is to add cooked pasta and combine.
• Decorate with olives, vegan cheese, and basil leaves before serving. Enjoy.

LINGUINE WITH TOMATOES AND TOFU

Steps:

• Bring a large pot of water to a boil for the linguine. Toss in a teaspoon of salt.
• While water is coming to a boil, core tomatoes, cut in eighths and pulse in a food processor until finely chopped. Transfer the chopped tomatoes to a colander suspended over a bowl so excess liquid can drain.
• When the water is boiling, add the linguine and stir.
• Heat two tablespoons of the oil in a saucepan, add the garlic and cook over medium-low heat until lightly browned. Remove from the heat and put in a large bowl. Stir in the drained tomatoes and capers and fold in the tofu. Season to taste with salt and hot red pepper flakes. The seasonings should be fairly assertive so they will not fade once the pasta is mixed in. Set aside.
• When the linguine has cooked about seven minutes and is al dente, drain it in a colander, toss it with the remaining tablespoon of oil and add it to the bowl with the tomatoes. Add the basil and fold all the ingredients together. Check seasonings and serve while still warm.

DOUBLE-TOMATO PASTA SALAD

Steps:

• Holding back the sun-dried tomatoes with your fingers, drain the oil from the jar into a large pot. Coarsely chop the sun-dried tomatoes and add them to the pot, along with the nuts and olive oil. Set over medium-low and cook, stirring often, until the nuts are toasted, 5 to 6 minutes. Scrape into a large bowl (reserve the pot), then stir in the garlic and 1/2 teaspoon each salt and pepper.
• Fill the reserved pot with water (no need to wash) and bring to a boil. Season water with salt, add the pasta and cook until just past al dente. (The pasta will not cook further in the sauce.) Drain the pasta.
• While the water is coming to a boil, coarsely chop the ripe tomatoes. Add to the sun-dried tomato mixture, season with 1 teaspoon salt and stir to combine. (Tomato mixture can be made up to 2 hours ahead.)
• Add the drained pasta to the tomato mixture and stir to combine. Let sit until room temperature, about 15 minutes or up to 2 hours. Pasta salad will keep up to 3 days if refrigerated.
• When ready to eat, taste the pasta salad. If flavors are muted, add salt and lemon juice or red wine vinegar. If it's too sweet, add black pepper and lemon juice or red wine vinegar. Stir in the greens and eat.

CREAMY BASIL AND SUN-DRIED TOMATO VEGAN PASTA

Steps:

• Cook pasta.
• While pasta is cooking, blend tomatoes, tofu, garlic, basil, and salt in a food processor or blender until smooth.
• Set aside.
• When pasta is almost done, add broccoli to pasta water and cook for an additional 3 minutes.
• Drain and return pasta/broccoli to pot.
• Add sauce and toss well.
• Serve immediately.