Tofu Pesto Pasta Dump & Bake (Vegan & Gluten-Free)

Gluten-Free • Vegan • Dump & Bake

This Creamy Broccoli Pesto Pasta Dump & Bake is a cozy, comforting dinner that comes together with almost no effort. There’s no boiling pasta and no extra pans- everything goes straight into one baking dish for a creamy, fresh pesto pasta packed with tofu and broccoli. It’s the perfect easy vegan meal for busy weeknights when you want something indulgent and satisfying without the work!

If you love creamy pesto pasta but don't love boiling pasta and washing a pile of dishes, this recipe is for you. The uncooked pasta cooks right in the creamy pesto sauce, making this a true dump-and-bake dinner.

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Why You'll Love This Recipe

✅ Easy dump-and-bake dinner

✅ No boiling pasta or extra pans

✅ Creamy, fresh vegan pesto sauce

✅ Gluten-free and dairy-free

✅ Packed with plant-based protein from tofu

✅ Broccoli adds a delicious veggie boost

Kitchen Tools You'll Need (optional, but helpful!)

• 9×13-inch baking dish

• Blender or food processor

• Measuring cups & spoons

• Cutting board

• Sharp knife

Ingredient Notes

• Firm tofu adds plant-based protein and a hearty texture to this creamy pasta.

• Gluten-free pasta cooks directly in the baking dish, making this an easy no-boil pasta dinner. Use your favourite gluten-free pasta.

• Full-fat coconut milk creates a rich and creamy sauce that helps the pasta cook while adding plenty of flavour.

• Broccoli adds colour, texture, and vegetables to this cozy one-dish dinner.

• Vegan mozzarella melts into the pasta and creates a bubbly, cheesy topping.

• Cashews help make the homemade pesto creamy and rich without any dairy.

  
  

Frequently Asked Questions

❓Can I use store-bought vegan pesto?

Yes! If you want to make this recipe even easier, you can use your favourite vegan pesto instead of making the homemade pesto.

❓Can I use a different type of pasta?

Yes! You can use your favourite gluten-free pasta. Keep in mind that different pasta shapes and brands can have slightly different cooking times, so check the pasta toward the end of the baking time.

❓Can I add other vegetables?

Definitely! Spinach, peas, zucchini, or bell peppers would all be delicious additions.

More Easy Dinner Ideas

• Big Mac Lentil Tacos

• Chick’n Pot Pie Dump & Bake Pasta

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⭐Tofu Pesto Pasta Dump & Bake⭐

Ingredients

For the Bake

• 1 tbsp olive oil

• ¼ yellow onion, diced

• 3 cloves garlic, minced

• 3½ cups gluten-free pasta of choice, uncooked

• 1 block firm tofu, pressed and cubed

• 1 tsp garlic powder

• 1 tsp paprika

• 1 tsp oregano

• 1 tsp onion powder

• Salt & pepper, to taste

• 1 can full-fat coconut milk

• 11/2 cup vegetable stock

• 1½ cups broccoli, chopped

• 1½ cups vegan mozzarella, to be added at the end

• 1 cup vegan pesto (homemade)**

  
  

For the Vegan Pesto

• ½ cup cashews, soaked for 10 minutes in hot water and drained

• 1 cup fresh spinach

• 1 cup fresh basil

• ¼ cup olive oil

• ¼ cup water

• 1 clove garlic

• 2 tbsp nutritional yeast

• Juice of ½ lemon

• Pinch of salt

  
  

Directions

1. Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.

2. Blend all pesto ingredients until completely smooth and set aside.

3. Add olive oil and diced onion directly to the baking dish and stir to coat the onions in the oil. Add the cubed tofu, broccoli, garlic powder, paprika, oregano, onion powder, salt, and pepper and toss everything together right in the dish until the tofu is evenly coated. Stir in the minced garlic.

4. Add the uncooked pasta and spread it out evenly across the dish.

5. Pour in the coconut milk, vegetable stock, and pesto, then stir well so the pasta is fully coated and mostly submerged in the sauce.

6. Cover tightly with foil and bake for 45–55 minutes, until the pasta is tender and the sauce is bubbling.

7. Remove the foil, sprinkle vegan mozzarella over the top, then broil uncovered for 3–5 minutes until melted and golden.

8. Let rest for 5 minutes before serving so the sauce thickens and sets. Enjoy!