By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 2
368 cal · 25 min
Tofu Pesto Pasta
Recipe GLPR95cc8af6436173
A creamy, plant-based pesto sauce made with crumbled firm tofu, fresh basil, garlic, and walnuts, combined with al dente pasta for a light yet satisfying meal. The tofu creates a velvety texture while keeping the dish vegetarian and full of protein.
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Ingredients
1 cup fresh basil leaves
1 cup firm tofu, crumbled
3 tablespoons grated Parmesan cheese
2 tablespoons chopped walnuts
3 cloves garlic, minced
2 teaspoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Salt and black pepper to taste
8 ounces pasta
Directions
Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente, about 8–10 minutes. Reserve 1 cup of pasta water, then drain the pasta.
While pasta cooks, add basil, minced garlic, and walnuts to a food processor. Pulse until coarsely chopped.
Add the crumbled firm tofu, grated Parmesan, olive oil, and fresh lemon juice to the food processor. Pulse until the mixture reaches a creamy pesto consistency, with some texture still visible.
Season the pesto with salt and black pepper to taste. If the sauce is too thick, thin it with 1–2 tablespoons of the reserved pasta water.
In a large bowl, toss the warm pasta with the pesto sauce, adding more pasta water if needed to coat evenly. Divide between two plates and serve immediately.
Comments
Fresh basil will mean a stop at Harris Teeter or Publix unless you catch it at Food Lion or Kroger, and that's the real constraint here—walnuts, tofu, and parmesan are stocked everywhere. At roughly $2.50 per serving for the protein and sauce, this is lean; pasta and oil bring it to about $3.50 total. The 25 minutes is honest if you buy pre-made pasta and have a food processor, but hand-chopping the pesto adds 10 minutes, turning this into a 35-minute weeknight closer to a same-night plate than something that holds over. It's a smart half-protein play for two and works year-round, though summer basil abundance makes it feel more natural in Charlotte gardens June through September.
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