Herb Crusted Tofu with Tomato Basil Linguine
Mediterranean Herb-Encrusted Tofu atop Aromatic Tomato Basil Linguine
Ingredients:
1 block (14 oz) extra-firm tofu
3 tablespoons olive oil, divided
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
1 tablespoon fresh oregano, finely chopped
3 cloves garlic, minced, divided
1/4 cup nutritional yeast
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
8 oz linguine pasta
2 tablespoons olive oil
1 small onion, finely diced
4 cups fresh tomatoes, diced (or 28 oz canned crushed tomatoes)
1/4 cup fresh basil leaves, torn, plus more for garnish
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
1 tablespoon maple syrup (optional)
Directions:
Press the tofu: Wrap the tofu block in paper towels or a clean kitchen towel. Place something heavy on top (like a cast-iron skillet) and let sit for 30 minutes to remove excess moisture.
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the pressed tofu into 8 equal slices, about 1/2 inch thick.
In a shallow dish, combine 2 tablespoons olive oil, chopped rosemary, thyme, oregano, half the minced garlic, nutritional yeast, salt, and pepper to create the herb crust mixture.
Dip each tofu slice into the herb mixture, coating all sides well. Place on the prepared baking sheet.
Bake for 25-30 minutes, flipping halfway through, until the tofu is golden brown and crispy on the outside.
While the tofu is baking, bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
For the tomato sauce: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the remaining garlic and cook for 30 seconds until fragrant.
Add the diced tomatoes, dried oregano, and red pepper flakes (if using). Simmer for 15-20 minutes until slightly thickened.
Stir in the fresh basil and maple syrup (if using). Season with salt and pepper to taste.
Add the cooked linguine to the sauce, tossing to coat thoroughly. If the sauce is too thick, add some of the reserved pasta water.
Serve the linguine topped with the herb-crusted tofu slices and garnish with additional fresh basil.
Prep Time: 40 minutes | Cooking Time: 30 minutes | Total Time: 70 minutes
Kcal: 385 kcal | Servings: 4 servings