Vegan Layered Tofu Pasta Bake

Name: Vegan Layered Tofu Pasta Bake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 2 pack silken tofu; 250 g wholemeal penne; 500 g frozen spinach; 320 g carrots, finely chopped; 150 g celery, finely chopped; 3 clove garlic, chopped; 30 g basil; 400 g chopped tomatoes; 800 ml hot vegetable stock made with 2 tsp vegetable bouillon powder; 2 tbsp tomato puree; 3 tbsp rapeseed oil; 4 tbsp nutritional yeast flakes; 1 tbsp smoked paprika; 2 tsp thyme leaves; 2 tbsp lemon juice; 12 pitted green olives, halved

This vegan layered tofu pasta bake is hearty, wholesome, and packed with rich tomato flavor. Wholemeal penne is cooked in a savory vegetable sauce, then layered with spinach and a creamy lemon-tofu filling for a satisfying oven-baked dinner. It is also great for meal prep and reheats well.

Servings4 Portions

Prep Time15 Mins

Cook Time45 Mins

Difficulty

Easy

Ingredients

silken tofu
2 pack
wholemeal penne
250 g
frozen spinach
500 g
carrots, finely chopped
320 g
celery, finely chopped
150 g
garlic, chopped
3 clove
basil
30 g
chopped tomatoes
400 g
hot vegetable stock made with 2 tsp vegetable bouillon powder
800 ml
tomato puree
2 tbsp
rapeseed oil
3 tbsp
nutritional yeast flakes
4 tbsp
smoked paprika
1 tbsp
thyme leaves
2 tsp
lemon juice
2 tbsp
pitted green olives, halved
12

Step-by-Step Instructions

Heat the rapeseed oil in a large deep frying pan or saucepan over medium heat. Add the chopped celery and carrots and cook for 8-10 minutes, stirring often, until softened and lightly golden. Stir in the garlic, thyme, and smoked paprika, then cook for 1 minute until fragrant.

Add the chopped tomatoes, tomato puree, and hot vegetable stock to the pan and bring to a boil. Stir in the wholemeal penne, reduce the heat to a gentle simmer, and cook for about 12 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened. Stir through the chopped basil.

Meanwhile, defrost the spinach in the microwave or on the stovetop, then squeeze out as much excess liquid as possible. In a bowl, mash the silken tofu with the lemon juice and nutritional yeast until creamy. Heat the oven to 400F (200C), or 350F (180C fan). Spread the spinach over the base of a large shallow baking dish, spoon over half of the pasta mixture, spread the tofu mixture on top, then finish with the remaining pasta. Bake for 15-20 minutes until bubbling around the edges, then scatter over the olives and reserved basil leaves before serving.

Chef's Tips

Drain the spinach very well so the bake does not turn watery. If you cannot find silken tofu, use soft tofu and blend it for a smoother layer. Leftovers can be refrigerated for up to 4 days and reheated until piping hot.