Macaroni and Pesto with Tofu
Elevate your pasta night with this vibrant and protein-packed Macaroni and Pesto with Tofu recipe! Featuring al dente macaroni tossed in a rich, garlicky basil pesto sauce, this dish is complemented by golden, pan-seared tofu cubes for a satisfying plant-based twist. Juicy cherry tomatoes add a burst of freshness, while a splash of lemon juice brightens every bite. Ready in just 35 minutes, this quick and easy recipe is perfect for weeknight dinners or casual gatherings. Customize it with grated Parmesan and fresh basil for a gourmet finish. Whether you're vegetarian or simply craving bold flavors, this fuss-free pasta will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 250 grams macaroni pasta
- 200 grams firm tofu
- 100 grams basil pesto
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 50 grams parmesan cheese (optional)
- 100 grams cherry tomatoes
- 5 pieces fresh basil leaves (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the macaroni pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, prepare the tofu. Pat the tofu dry with a clean kitchen towel or paper towels and cut it into small cubes.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Add the tofu cubes and cook for 6-8 minutes, turning occasionally, until they are golden and crispy on all sides. Transfer the tofu to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Mince the garlic cloves and sauté them in the skillet for 1 minute until fragrant.
Cut the cherry tomatoes in half and add them to the skillet. Cook for 2-3 minutes until they start to soften and release their juices.
Reduce the heat to low and stir in the basil pesto and lemon juice. Mix well to combine.
Add the cooked macaroni to the skillet and toss to coat the pasta evenly in the pesto sauce.
Gently fold in the crispy tofu cubes. Season the dish with salt and black pepper to taste.
Serve hot, garnished with grated parmesan cheese (if using) and fresh basil leaves.
Nutrition Facts
Calories |
2042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 3760 mg | 163% | |
| Total Carbohydrate | 210.0 g | 76% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 17.5 g | ||
| Protein | 84.4 g | 169% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1345 mg | 103% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1670 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
