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Spaghetti with Tofu Squares

5 from 1 vote
Course Main Course
Cuisine Mediterranean
Servings 4


  • 1 pkg extra firm tofu it calls for 14 oz. but I used 1 lb. and I drained and squeezed it almost dry between paper towels
  • 1/4-1/2 cup prepared pesto I just used the whole amount from the recipe
  • 8 oz uncooked spaghetti I used gluten free brown rice penne pasta
  • 24 oz jar marinara sauce
  • 1/4 cup toasted pine nuts I didn't add these because the pesto had plenty


  • Preheat oven to 350 degrees Fahrenheit
  • Prepare shallow baking pan to prevent sticking
  • Cut tofu into 1 inch cubes and combined with pesto in a bowl until coated
  • Arrange coated tofu in baking dish and bake 15 minute (i baked it longer to make it extra crispy
  • Cook pasta until al dente; drain and return to pan
  • Add marinara sauce to pasta and stir to coat; heat over medium heat until hot
  • I stirred the tofu into the sauce and pasta but you can serve with tofu on top
  • Top with pine nuts if you use them and some vegan parmesan cheese. Both are optional
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