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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
I gasped when I tried this, I gasped! I've been experimenting with tofu lately and discovered how versatile it is. It's such a nutritious, high-protein food 🫶🫶. Adding a good quality spice mix makes all the difference—@justspices_uk tomato and mozzarella seasoning gave this dish the perfect Italian pizzazz. Blend everything together, bake until bubbling, and finish with fresh basil and EVOO for a simple yet satisfying meal.
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Blend firm tofu, basil passata, tomato paste, tomato and basil seasoning, salt, garlic powder, pepper, and water until smooth.
Pour the blended mixture into a baking dish.
Bake in a preheated oven at 180°C for 15-20 minutes or airfry at 180°C for 8-10 minutes until bubbling.
Drizzle with EVOO and garnish with fresh basil before serving.
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Use a high-quality spice mix to elevate the flavors of the dish.
Airfrying is a quicker alternative to baking and gives a similar bubbling texture.
Can I use silken tofu instead of firm tofu?
Firm tofu is recommended for this recipe as it blends into a thicker consistency. Silken tofu may result in a runnier texture.
What can I use instead of basil passata?
You can substitute basil passata with regular passata and add fresh basil or basil seasoning for flavor.
Can I make this recipe in advance?
Yes, you can prepare the blended mixture ahead of time and bake it when ready to serve.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or airfryer until bubbling.
Can I use a different seasoning mix?
Yes, feel free to experiment with other Italian-style seasoning blends to suit your taste.
Hi, I’m Juliana! I’m a food-loving registered nutritionist passionate about making wellness simple, sustainable, and enjoyable. I’ve built this space to share nutrition advice and healthy, delicious recipes to help people feel their best, inside and out, and to encourage fun, balanced living.
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