This Hummus Pasta Bake with Smoky Paprika Roasted Tofu cubes is a game changer!
Simple and easy to make yet so hearty and delicious. This recipe is vegan, gluten free and perfect for a high protein meal prep.
I made this recipe with home made hummus, gluten free pasta, fresh basil from my mini patio garden and baby tomatoes.
To prepare your own home made hummus, check out my previous recipe HERE.
More Vegan Pasta Recipes to Love!
- GF Vegan Spicy Sun Dried Tomato Penne
- 4 Ingredient GF Vegan Hungarian Sour Cream and Cheese Pasta
- GF Vegan Greek Pasta Salad 2 Ways
- GF Vegan Hungarian Poppy Seed Noodles
If you recreate this Hummus Pasta Bake recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @yogiraisedbythewolf, I love seeing all of your tasty recreations!
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GF Vegan Hummus Pasta Bake with Smoky Paprika Roasted Tofu
This Hummus Pasta Bake with Smoky Paprika Roasted Tofuis a game changer! Simple and easy to make yet so hearty and delicious. This recipe is vegan, gluten free and perfect for a high protein meal prep.
- 200 g gluten free pasta of choice
- 175 g smoked tofu, cubed
- 350 g cup hummus
- 1 cup baby tomatoes, halved
- 2 cups spinach
- 1 tsp smoked or sweet paprika powder
- 1 tbs olive oil
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Pre-heat oven to 180 Celsius
Cook pasta following instructions on package. Drain water and return to pot.
Meanwhile in frying pan heat up the oil, add the tofu, mix in paprika powder and fry the tofu cubes on each side until golden brown.
Once done, transfer pasta to a baking tray, mix in the tofu and 1 cup of hummus. At this point if it looks a little sparse or dry, add in 1-2 tbsp of olive oil or 3 tbsp or non dairy milk. Stuff spinach leaves between pasta.
Spread remaining hummus on top.
Place the sliced grape tomatoes on top.
Bake for 20-25 minutes. Serve immediately and enjoy!
Use a hummus with a higher fat content (no low-fat hummus) or this pasta bake will end up dry. If you use homemade hummus, add 1-2 tbsp of additional olive oil or 3-4 tbsp of non dairy milk.
Store any left overs in the fridge covered for up to 3 days. If you find it has slightly dried out, add in 1-2 tsp of olive oil or a splash of non dairy milk and mix it all up before reheating.
