This vegan baked feta pasta is absolutely delicious and so easy, that it will go in your permanent weeknight dinner rotation for sure. Simply drizzle some cherry tomatoes and vegan feta with olive oil and spices and bake, toss in cooked pasta, stir, and you’re done! An easy vegan dinner that your family will love!

A large casserole dish filled the vegan baked feta pasta with cherry tomatoes and fresh basil.

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This original idea for baked feta pasta came from a Finnish blog called Liemessa. It went viral on TikTok and Instagram lately and after seeing it everywhere, I had to see if I could use my vegan tofu feta recipe to make it vegan.

Instead of marinating the tofu as I normally do for my tofu feta recipe, I blended the marinade in with the tofu before baking to make it softer, then tossed it in a baking dish with some tomatoes and olive oil and baked it. I tossed in some pasta after it was cooked and my family was thrilled with the result!

Hi Monica, I just made this for dinner this evening – it was absolutely fabulous & so easy! I’ll definitely be making it regularly. I added baby spinach beneath the tomatoes as I like to get spinach or kale into as many recipes as possible & it was delicious, I am sure there are lots of variations that can be made depending on available ingredients but I highly recommend this recipe – thank you!

—Gill

This vegan baked feta recipe is

  • super easy to make.
  • bursting will flavor.
  • packed with protein.

Ingredients and substitutions

  • Tofu – for the base of your cheese.  Firm water-packed tofu works the best.
  • Nutritional Yeast – for a cheesy flavor.  This is a yellow flaky powder that you can find at most health food stores or large supermarkets.  Please don’t confuse it with brewer’s yeast, you need to use nutritional yeast for a cheesy flavor.
  • Apple Cider Vinegar – for acidity and flavor.
  • Lemon Juice – for a tangy flavor.
  • Miso – for a salty cheesy flavor.  (Optional – it gives it a nice flavor, but if you don’t have any, it’s still good without it.)
  • Salt – for the salty flavor of feta.  Traditional feta is very salty.  If you don’t like things too salty you can reduce the salt.
  • Garlic Powder – for flavor.
  • Oregano – for flavor.
  • Cherry Tomatoes – you could use other small tomatoes like grape tomatoes or Roma tomatoes cut in half.
  • Garlic – for extra flavor. A few cloves roasted with the tomatoes add a lot.
  • Olive Oil – extra virgin or light will work well. You could also use any neutral flavor oil.
  • Pepper – fresh ground tastes best. You can also use red pepper flakes.
  • Basil – a handful of fresh basil adds a lot to this dish, you can also use a few tablespoons of vegan pesto instead.
  • Pasta – any shape that you would like. Gluten-free pasta also works well. If you are wondering what brands of pasta are vegan check out my vegan pasta guide.

*Note: I think that Violife vegan feta cheese would work for this instead of tofu feta, but I haven’t personally tested it yet.

Homemade vegan tofu feta surrounded by cherry tomatoes and drizzled in olive oil.

Helpful tools

  • A Food Processor – to blend up the tofu with spices to make tofu feta.
  • A large baking dish – about 9″ X 11″ will work best. You will need room to add the pasta at the end and stir.

How to make vegan baked feta pasta

Step 1 – Preheat your oven to 400 °F (204°C).

Step 2 – Drain and press your tofu to get all of the excess liquid out of it, then crumble it up into a food processor. (If you don’t have one, you can mash it in a large bowl.)

Step 3 – Mix 1 tsp miso paste with 2 tbsp water and add it to the food processor along with 1 tbsp nutritional yeast, 1 tbsp apple cider vinegar, 1 tsp lemon juice, 1 1/4 tsp salt, 1 tsp dry oregano, and 1/2 tsp garlic powder to the food processor and blend until smooth.

Step 4 – Add it to the center of a large baking dish. (I put my feta back into the open tofu container and packed it down to shape it into a rectangle before flipping it over in the center of the dish.)

Blended tofu feta surrounded by cherry tomatoes and drizzled with olive oil in a baking dish.
Place the vegan feta in the center surrounded by cherry tomatoes and slice garlic, then drizzle with olive oil.
Vegan tofu feta baked with cherry tomatoes and olive oil in a large baking dish.
Bake until bubbly.

Step 5 – Add 2 (1 pint) containers of washed cherry tomatoes and sliced garlic cloves to the dish surrounding the feta.

Step 6 – Drizzle with 1/2 cup of olive oil and sprinkle with fresh ground pepper and some additional Italian spices or more oregano if desired.

Step 7 – Bake at 400° (204°C) for 30-35 minutes until the tomatoes look slightly wrinkly and are bubbling in their juices.

Baked tofu feta and cherry tomatoes with penne pasta and fresh basil on top.
Add cooked pasta.
Baked vegan feta and cherry tomatoes mixed with pasta with cherry tomatoes and fresh basil on top.
Mix well until creamy.

Step 8 – While the tomatoes and feta are in the oven cook a 16 oz package of pasta (any shape that you want) according to the package directions. Drain the pasta and toss it in with the cooked feta and tomatoes and some fresh basil as soon as they come out of the oven.

You can top it with some vegan parmesan cheese if you would like. Serve the baked feta pasta with vegan garlic knots, vegan focaccia bread, gluten-free Farinata (Socca) bread, and a vegan Caesar salad for a complete meal.

Pro Tips

  • Start cooking the pasta about 15 minutes after you put the tomatoes and feta in the oven. This way they will be done at about the same time and the pasta is hot and fresh when you mix it.
  • Use a large baking dish with high edges. The tomatoes will be very juicy once baked and you will need lots of room to stir in the pasta.
  • Bake until you see that some of the tomatoes have burst and they are bubbling in their own juices.
  • You can reduce the oil a bit if you would like, but it helps coat the pasta in a creamy sauce, so I wouldn’t omit it completely.
  • If you like roasted tomatoes, you have to try my oven-roasted tomato sauce or roasted tomato and pepper sauce recipes!

How can I make it gluten-free?

Simply use gluten-free pasta and you will have a delicious gluten-free vegan baked feta pasta dish. The tofu feta, olive oil, and tomatoes are naturally gluten-free.

Can I use store-bought vegan feta?

Yes, vegan feta is a little hard to find, but if you can find it, the Violife feta will also work well. You can also swap out the feta for Tofutti brand ricotta cheese or use my tofu ricotta recipe.

Storage and reheating

Refrigerate: This baked feta pasta will keep well in the fridge for 3 – 5 days in a sealed container.

Freeze: Keep the leftover pasta in an airtight container in the freezer for up to 3 months. Allow to thaw overnight in the fridge before reheating.

Reheating: Reheat the vegan feta pasta in the microwave for about 3 minutes or sprinkle with a few tablespoons of water, cover with foil, and bake at 350° F for about 15- 20 minutes until warm.

A large baking dish filled with baked tofu feta and cherry tomatoes mixed with penne pasta.

More vegan pasta recipes

Vegan baked feta recipe

A dish of vegan baked feta with cherry tomatoes and fresh basil with a spoon scooping some out.
Diet
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5 from 7 rating

Baked Tofu Feta Pasta

Yield: 8
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Author: Monica Davis
Oven-roasted cherry tomatoes with vegan feta tossed with any pasta of choice and fresh basil.
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Ingredients

For Vegan Feta

  • 1 (14 oz) block firm tofu
  • 2 tablespoons warm water
  • 1 teaspoon white miso, optional, but recommended
  • 1 tablespoon nutritional yeast
  • 2 tablespoons light olive oil or other neutral-flavored oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon lemon juice
  • 1 1/4 teaspoon salt
  • 1 teaspoon oregano, optional
  • 1/2 teaspoon garlic powder

Remaining ingredients

  • 2 pints cherry tomatoes, (4 cups)
  • 3 cloves garlic, peeled and sliced in quarters
  • 1/2 cup olive oil
  • 1/4 teaspoon red pepper flakes, (optional – add more or less to taste)
  • 1/4 tsp fresh ground pepper
  • 1/4 cup fresh basil, (or 2 tbsp vegan pesto)
  • 1 (16 oz.) package pasta, cooked and drained – any shape (GF if needed)

Instructions
 

  • Preheat your oven to 400° F (204°C).
  • Drain and press your tofu to get all of the excess liquid out of it, then crumble it up into a food processor. (If you don’t have one, you can mash it in a large bowl.)
  • Mix 1 tsp miso paste with 2 tbsp water and add it to the food processor along with 1 tbsp nutritional yeast, 1 tbsp apple cider vinegar, 1 tsp lemon juice, 1 1/4 tsp salt, 1 tsp dry oregano, and 1/2 tsp garlic powder to the food processor and blend until smooth.
  • Add it to the center of a large baking dish. (I put my feta back into the open tofu container and packed it down to shape it into a rectangle before flipping it over in the center of the dish.)
  • Add 2 (1 pint) containers of washed cherry tomatoes and sliced garlic cloves to the dish surrounding the feta.
  • Drizzle with 1/2 cup of olive oil and sprinkle with red pepper flakes, fresh ground pepper, and some additional Italian spices or more oregano if desired.
  • Bake at 400° (204°C) for 30-35 minutes until the tomatoes look slightly wrinkly and are bubbling in their juices.
  • While the tomatoes and feta are in the oven, boil a 16 oz package of pasta (any shape that you want) according to package directions. Drain the pasta and toss it in with the cooked feta and tomatoes and some fresh basil as soon as they come out of the oven and serve hot. Add more salt and pepper to taste.

Notes

  • Start cooking the pasta about 15 minutes after you put the tomatoes and feta in the oven. This way they will be done about the same time and the pasta is hot and fresh when you mix.
  • Use a large baking dish with high edges. The tomatoes will be very juicy once baked and you will need lots of room to stir in the pasta.
  • Bake until you see that some of the tomatoes have burst and they are bubbling in their own juices.
  • You can reduce the oil a bit if you would like, but it helps coat the pasta in a creamy sauce, so I wouldn’t omit it completely.
Serving: 1cup, Calories: 220kcal, Carbohydrates: 7g, Protein: 6g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Sodium: 408mg, Potassium: 295mg, Fiber: 2g, Sugar: 3g, Vitamin A: 642IU, Vitamin C: 28mg, Calcium: 80mg, Iron: 2mg
Did you make this recipe?Please leave a star rating and review below!

*This recipe was originally posted on 3/25/2021 and updated on 7/1/24 to include updated photos and more detailed instructions.

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