My Italian friends would scream if they knew I mention tofu and Italian in the same sentence let alone using it in Italian food. One of the characteristic of tofu is that it is flavorless. Some people find that to be very disadvantageous. For me, I see that as a plus. Because tofu has no taste, it can adapt to any flavor you use with it. I use tofu as a cream to make strawberry smoothies, as nuts in pesto or as cheese in Tiramisu.
Vegan pasta mold is a favorite dish in my household and for my guest vegan and meat eater. It is easy dish that provides good protein, carbohydrates, and other nutrients.
Vegan Pasta Mold
12 ounces light firm tofu
6 cloves garlic
1 cup chopped fresh basil leaves
1/4 cup olive oil
Salt to taste
1 pound angel hair pasta
In a food processor, puree tofu, garlic, basil, lemon zest, salt and olive oil. In a large pot, bring salted water to boil. Add the pasta and cook until al-dente. Drain the pasta. Add pasta while it is hot to the tofu paste and mix well until all pasta is coated with the tofu paste. Spray a Bundt cake pan with olive oil spray. Stuff the cake pan with the pasta. Press the pasta very firmly in the cake pan. Bake in a 375 degree oven for 35 minutes. Serve with mixed salad.