Home
Recipes
Layered tofu pasta bake

Layered tofu pasta bake in a casserole dish

Layered tofu pasta bake

Name: Layered tofu pasta bake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 3 tbsp rapeseed oil; 150g celery finely chopped; 320g carrots finely chopped; 3 garlic cloves chopped; 2 tsp thyme leaves; 1 tbsp smoked paprika; 400g can chopped tomatoes; 2 tbsp tomato purée; 800ml hot vegetable stock made with 2 tsp vegetable bouillon powder; 250g wholemeal penne; 30g basil chopped, plus a handful of small leaves; 500g frozen spinach; 2 x 250g packs silken tofu; 1 lemon, juiced; 4 tbsp nutritional yeast flakes; 12 pitted green olives halved

Sara Buenfeld

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 3 out of 5.6 ratingsRate

loading...

Add tofu to this healthy vegan pasta bake to enjoy a valuable source of plant protein. It's also packed with spinach, carrots, celery and olives

Dairy-free

Egg-free

Healthy

Low calorie

Low sugar

Nut-free

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Winter salad

A star rating of 4.6 out of 5.13 ratings

Oven-baked bhajis

A star rating of 4.6 out of 5.17 ratings

Pepper & mushroom socca pizza

A star rating of 4.5 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

3 tbsp rapeseed oil
150g celery

finely chopped
320g carrots

finely chopped
3 garlic cloves

chopped
2 tsp thyme leaves
1 tbsp smoked paprika
400g can chopped tomatoes
2 tbsp tomato purée
800ml hot vegetable stock

made with 2 tsp vegetable bouillon powder
250g wholemeal penne
30g basil

chopped, plus a handful of small leaves
500g frozen spinach
2 x 250g packs silken tofu
1 lemon, juiced
4 tbsp nutritional yeast flakes
12 pitted green olives

halved

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal457

low
fat16g
saturates2g
carbs49g
sugars14g
fibre16g

high
protein22g
salt1.27g

Method

step 1

Heat the oil in a large pan over a medium heat and fry the celery and carrots for 10 mins, stirring frequently until golden. Stir in the garlic, thyme and paprika, stir well, then tip in the tomatoes, tomato purée and stock, and bring to the boil. Tip in the penne, return to the boil, then reduce the heat and cook for 12 mins until the penne is tender. Stir in the chopped basil.
step 2

Tip the spinach into a heatproof bowl and microwave for 5 mins on high until defrosted. Meanwhile, mash the tofu with the lemon juice and nutritional yeast. Heat the oven to 200C/180C fan/gas 6.
step 3

Squeeze as much liquid as you can from the defrosted spinach, then arrange in the base of a large, shallow ovenproof dish. Spoon half the pasta mixture on top, then cover with the tofu mixture, followed by the rest of the pasta. Bake for 15-20 mins until bubbling at the edges, then scatter over the olives and remaining basil leaves. Serve half the pasta bake between two people. Cool and chill the rest to eat another day. To serve, reheat on plates in the microwave until piping hot. Will keep chilled for up to four days.

Try our Healthy Diet Plan, packed with 7 days of nourishing breakfasts, lunches and dinners – available exclusively within the Good Food app.

Recipe tip

Finish under the grill for 15-20 mins if you like a crispy top.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3 out of 5.6 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now