Tofu ‘feta’ pasta

A vegan version of the viral feta pasta

Serves 2

Ingredients

  • 250g Tofu

  • Pasta

  • 2 tbsp Nutritional Yeast

  • 3 tbsp Olive Oil

  • 1 tbsp Oregano

  • Salt & Pepper

  • Juice 1/2 Lemon

  • 2 Crushed Garlic Cloves

  • 200g Cherry Tomatoes

  • 1/2 Red Pepper

  • 1/2 Aubergine

  • 1/2 Broccoli Head

  • 4 Garlic Cloves

  • Olives

  • Basil

  • 5 tbsp Cashew Cream*

  • Juice 1/2 Lemon

  • Rocket

Method

  1. Preheat the oven to 200°C

  2. Dry the tofu

  3. Mix the marinade ingredients together

  4. Make diagonal cross cuts in the tofu and pour over the marinade in a baking dish

  5. Add the tomatoes, aubergine, broccoli, garlic cloves (in skins) and pepper around the tofu. Dress with olive oil and season

  6. Cover with foil and bake for 15 mins

  7. Cook the pasta

  8. Remove the foil from the baking dish and bake for another 10 mins

  9. Remove the garlic from the skin, pour over the cashew cream

  10. Gently mash, using a fork, the tofu, cream, garlic and tomatoes into a creamy sauce. Add lemon juice to taste

  11. Add the pasta, olives and basil

  12. Serve with rocket

*Check out our cashew cream recipe.
p.s. it isn’t half as intimidating as it sounds!