Creamy Roasted Red Pepper Pasta with Tofu (Vegan)

Ingredients

• 2 red bell peppers (Halved and seeded)
• 1 large red onion (Or 2 small onions; quartered)
• 3 garlic heads (Tops sliced off)
• 2 cup cherry tomatoes
• 2 tbsp olive oil (For roasting)
• 1 tbsp Italian seasoning
• 1 tsp salt (Plus more if needed and for pasta water)
• 0.5 tsp black pepper
• 7 oz silken tofu
• 0.5 cup fresh basil (Plus more to serve)
• 1 tsp lemon juice
• 14 oz super firm tofu (Crumble into pieces of different sizes)
• 1 tbsp olive oil (For browning the tofu)
• 2 tbsp soy sauce (Use tamari for a gluten-free version)
• 2 tbsp nutritional yeast
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 0.5 tsp onion powder
• 1 tsp sugar
• 1 tsp white miso paste (Optional)
• 2 tbsp water (For the tofu seasoning mixture)
• 12 oz rigatoni
• 0.5 cup reserved pasta water (Reserve after boiling the pasta)
• vegan parmesan (To serve)

Steps

1. 1

   Preheat the oven to 400°F (200°C). Add the halved bell peppers cut-side down, quartered red onion, garlic heads, and cherry tomatoes to a baking dish.

2. 2

   Drizzle the vegetables with 2 tablespoons olive oil and sprinkle them with the Italian seasoning, salt, and black pepper. Roast for 30 minutes, until the peppers are blistered and the tomatoes have burst.

3. 3

   Squeeze the softened garlic from its skins into a blender and discard the skins. Add the roasted peppers, onion, tomatoes, silken tofu, and basil.

4. 4

   Blend the sauce until completely smooth. Add the lemon juice and blend again. Taste and add more salt if needed.

5. 5

   Crumble the super firm tofu into a large pan with 1 tablespoon olive oil, keeping the pieces different sizes. Cook over medium-high heat for about 10 minutes, stirring occasionally, until the tofu is dry, golden, and crisp at the edges.

6. 6

   In a small bowl, mix the soy sauce, nutritional yeast, tomato paste, smoked paprika, garlic powder, onion powder, sugar, optional miso, and water.

7. 7

   Pour the seasoning mixture over the tofu crumbles. Cook for about 5 minutes, stirring, until the liquid is absorbed and the crumbles are deep brown.

8. 8

   Meanwhile, boil the rigatoni in well-salted water until just shy of al dente. Scoop out ½ cup (120 ml) of the pasta water, then drain the pasta.

9. 9

   Pour the blended sauce into the pan with the tofu crumbles and stir. Simmer gently for 4 to 5 minutes, until the sauce is slightly thickened.

10. 10

    Add the drained rigatoni and a splash of the reserved pasta water. Toss over the heat for 1 minute, until every piece is glossy and coated.

11. 11

    Serve the pasta topped with vegan parmesan and fresh basil.

Notes

For a gluten-free version, use gluten-free rigatoni and replace soy sauce with tamari; check that the miso is gluten-free. Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat in a pan over medium heat with a splash of water or plant milk, or microwave in short bursts, stirring between intervals. The sauce and tofu crumble can be frozen separately for up to 3 months.

Nutrition per serving

• main
• vegan
• dairy-free
• high-protein
• pasta
• roasted
• weeknight dinner
• gluten-free adaptable