Tofu and Sun-Dried Tomato Pasta Recipe

Tofu and Sun-Dried Tomato Pasta

Experience the delightful fusion of textures and flavors in this Tofu and Sun-Dried Tomato Pasta recipe, where firm tofu cubes meet the tangy richness of sun-dried tomatoes, all tossed with al dente pasta. Perfectly seasoned with fresh basil and a hint of red pepper flakes, this dish offers a satisfying, hearty meal that’s both versatile and easy to prepare, ideal for a weeknight dinner or a special gathering.


  • 12 ounces pasta (penne, fusilli, or your choice)
  • 1 block (14 ounces) firm tofu, drained and pressed
  • 1/4 cup olive oil, divided
  • 1 cup sun-dried tomatoes, thinly sliced (packed in oil and drained, or rehydrated if dried)
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 cup vegetable broth
  • 1/2 cup grated Parmesan cheese (optional)
  • 1/4 cup chopped fresh basil
  • Salt and freshly ground black pepper, to taste

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  1. Prepare the Tofu:
    • Drain and press the tofu to remove excess moisture. Place the tofu block between paper towels and press it with a heavy object for about 15-20 minutes.
    • Once pressed, cut the tofu into small cubes.
  2. Cook the Pasta:
    • Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
  3. Cook the Tofu:
    • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
    • Add the tofu cubes to the skillet and sauté until they are golden brown and slightly crispy on all sides, about 7-10 minutes. Remove the tofu from the skillet and set aside.
  4. Sauté the Aromatics:
    • In the same skillet, add the remaining 2 tablespoons of olive oil.
    • Add the minced garlic and red pepper flakes (if using), and sauté until the garlic is fragrant, about 1-2 minutes.
  5. Add Sun-Dried Tomatoes:
    • Add the sliced sun-dried tomatoes to the skillet and cook for another 2-3 minutes, stirring occasionally.
  6. Combine Ingredients:
    • Return the cooked tofu to the skillet. Add the vegetable broth and stir to combine.
    • Add the cooked pasta to the skillet and toss everything together until well combined. If the pasta looks dry, add some of the reserved pasta cooking water, a little at a time, until the desired consistency is reached.
  7. Finish the Dish:
    • Stir in the grated Parmesan cheese (if using) and chopped fresh basil.
    • Season with salt and freshly ground black pepper to taste.
  8. Serve:
    • Transfer the tofu and sun-dried tomato pasta to a serving dish.
    • Garnish with additional fresh basil and grated Parmesan cheese, if desired.
    • Serve immediately.


  • For extra flavor, you can marinate the tofu in a mixture of olive oil, soy sauce, and herbs for 30 minutes before cooking.
  • Feel free to add other vegetables like spinach, bell peppers, or zucchini for more variety.

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Tofu and Sun-Dried Tomato Pasta Recipe

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