The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tofu & sun-dried tomato pasta bake
Roasted tofu, sweet peppers, soft onions and juicy baby tomatoes, all tangled with spaghetti in a rich sun-dried tomato, garlic and basil sauce – then baked until bubbling. It’s rich, it’s saucy, it’s got a warming chilli kick… it might just be your new favourite.
SWK: Source of fibre
SWK: High protein
Plants 3
Serving size
Ingredients
- 225g smoked tofu (Soya) (Water, Soya Beans, Nigari, Sea Salt)
- 1 onion
- 1 pepper
- 200g baby tomatoes
- 200g passata (tomatoes, salt, citric acid)
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 200g pasta (Wheat) (Durum wheat semolina)
- 1 handful of fresh basil
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 0.5 tsp chilli flakes (use half)
Nutritional Information
Calories: 629
Protein: 33g
Carbs: 98g
Fat: 11g
Ingredients
- 450g smoked tofu (Soya) (Water, Soya Beans, Nigari, Sea Salt)
- 2 onion
- 2 pepper
- 200g baby tomatoes
- 400g pasta (Wheat) (Durum wheat semolina)
- 2 x of fresh basil
- 400g passata (tomatoes, salt, citric acid)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- ½ tsp chilli flakes
Nutritional Information
Calories: 608
Protein: 33g
Carbs: 93g
Fat: 11g
Tofu & sun-dried tomato pasta bake
Roasted tofu, sweet peppers, soft onions and juicy baby tomatoes, all tangled with spaghetti in a rich sun-dried tomato, garlic and basil sauce – then baked until bubbling. It’s rich, it’s saucy, it’s got a warming chilli kick… it might just be your new favourite.
Cook time:
30 mins
Cuisine:
Italian
Food group:
Vegan
Allergens: Soya, Wheat
Cooking Instructions
Before you start
- 1x medium baking dish
- 1x large saucepan
- 1x measuring jug
Chop, chop!
- Heat your oven to 240ºC/fan 220ºC/gas 9.
- Drain the tofu, pat dry with kitchen roll and cut into 1cm cubes. Peel and finely dice the onions, then deseed the peppers and dice into 1cm squares.
- Put the tofu, onions, peppers and tomatoes in an ovenproof dish, spritz with cooking spray and lightly season. Roast for 18-20 mins.
Boil the pasta
- Meanwhile, cook the pasta in boiling water for 7-8 mins, then drain, reserving the water.
Pasta bake, assemble!
- Thinly slice half the basil leaves. In a jug, stir together 150ml pasta water (300ml for 4 portions), the sliced basil, passata, tamari, both pastes and half the chilli flakes sachet (the whole sachet for 4 portions – to taste).
- Stir the pasta and the jug of sauce over the roasted tofu and veg and return to the oven for 5 mins.
Dish up
- Scatter the remaining basil leaves over the pasta and serve.