Lemon Herb Tofu with Roasted Garlic Penne
Zesty Lemon Herb Tofu over Garlicky Penne Pasta
Elevate your plant-based cooking with this bright and savory Lemon Herb Tofu paired with tender roasted garlic penne. This satisfying, wholesome dish is packed with flavor, featuring marinated tofu crisped to perfection and tossed with a garlicky olive oil pasta, fresh herbs, and a hint of citrus. Perfect for a comforting dinner or an impressive meatless meal.
Ingredients
For the Tofu Marinade:
1 block (400g) extra-firm tofu, pressed and cubed
2 tbsp olive oil
1 tbsp lemon zest
2 tbsp fresh lemon juice
1 tbsp chopped fresh rosemary (or thyme)
1 tbsp chopped parsley
2 garlic cloves, minced
Salt and black pepper to taste
For the Roasted Garlic Penne:
250g penne pasta
1 small head of garlic
2 tbsp olive oil
1/2 tsp crushed red pepper flakes (optional)
Salt to taste
Fresh parsley, for garnish
Vegan parmesan (optional)
Instructions
1. Prepare the Roasted Garlic:
Preheat the oven to 200°C (390°F). Slice the top off the garlic head to expose the cloves, drizzle with 1 tsp olive oil, wrap in foil, and roast for 30–35 minutes until golden and soft. Let cool slightly, then squeeze out the roasted cloves.
2. Marinate the Tofu:
In a bowl, mix olive oil, lemon zest, lemon juice, minced garlic, rosemary, parsley, salt, and pepper. Add tofu cubes and gently toss to coat. Let marinate for at least 20 minutes (up to 1 hour for deeper flavor).
3. Cook the Pasta:
Boil the penne in salted water according to package instructions. Drain and reserve 1/4 cup of pasta water.
4. Sauté the Tofu:
In a skillet over medium heat, add a bit of oil and pan-fry the marinated tofu cubes for 3–4 minutes on each side until golden and slightly crispy. Remove and set aside.
5. Toss the Pasta:
In the same skillet, heat 2 tbsp olive oil. Add the roasted garlic cloves and mash them into the oil with a spoon. Stir in red pepper flakes (if using), then add the drained penne and toss well. If needed, add some reserved pasta water for extra moisture.
6. Assemble and Serve:
Top the garlicky penne with crispy tofu. Sprinkle with fresh parsley and vegan parmesan, if desired. Serve hot with a lemon wedge for added brightness.