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Prep
5m
Cook
20m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Place the cherry tomatoes on the air fryer tray, sprinkle with salt, and drizzle with extra virgin olive oil. Air fry at 190°C for 10–12 minutes using the roasting function until blistered and jammy. No air fryer? Roast on a lined baking tray at 180°C fan for 20–25 minutes instead.
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For
2
M
I
250
g
Cherry tomatoes, halved
8
Sun-dried tomatoes
150
g
Medium firm tofu
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Per Serving
Calories
620kcal
Fat
22g
Carbs
78g
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🌱 Plant Points: 6.5
🌾 swap the fusilloni for your favourite certified gluten-free pasta. All other ingredients are naturally gluten-free, though always check the label on the harissa paste to be sure.
🫙 The sauce keeps in the fridge for up to 3 days. The sauce may thicken on storing — add a splash of water when reheating to loosen.
❄️ The sauce can be frozen for up to 3 months. Do not freeze the pasta.
💡 Nutritional values are approximate and calculated per serving.
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F
Fiona B
a month ago
Delicious! Great for using up tomatoes. I also had some sad looking spinach so I chopped it up and added it at the end 😃
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Gigi
a month ago
Thanks, Fiona! Love the addition of spinach! 😊
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N
Nathalie S
a month ago
I didn't have any tomatoes, but I did have some leeks. 😊
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Gigi
a month ago
Leeks instead of tomatoes sounds like such a great twist! 😊
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J
Jennifer B
a month ago
In the rotation!
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Gigi
a month ago
yay 💃💃
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Joanne Louise C
2 months ago
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Gigi
2 months ago
Beautiful 😍
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Rhian T
2 months ago
Unreal!! 😋
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Gigi
2 months ago
Yay !!! So happy it hit the spot 😍
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Kirsten B
2 months ago
Omg this is / was sooo delicious 😋 I have left overs for tonight yum! Cant wait to make this for other people. So easy to put together. I used a gluten free rigatoni as thats what I had on hand. Worked beautifully. Thanks Gigi!
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Gigi
2 months ago
Yaaas ! Love this ♥️ so happy it was such a hit!
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N
Noa A
2 months ago
Hey Gigi, what can I put instead of nutritional yeasts?
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Gigi
2 months ago
Hey Noa! you can use vegan Parmesan cheese in the same quantity as nutritional yeast for that sharp, salty kick. Another option is adding a tiny pinch of Marmite or Vegemite, which provides a deep umami hit, though they are very concentrated and strong (so just a pinch will do!). You can also pulse ground cashews or walnuts in a blender with a bit of salt ☺️
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N
Noa A
2 months ago
I’m not fond of the cheesy flavour but the cashew idea sounds wonderful! How will this substitution affect the amount of protein in the dish?
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Gigi
2 months ago
Great question — nutritional yeast is actually much higher in protein than cashews (around 47-50g per 100g versus 17-21g per 100g for cashews), so depending on how much you use, you may notice a slight reduction in protein. That said, it's unlikely to be significant in the context of the overall dish — as tofu is the main protein source here anyway. and cashews bring their own lovely healthy fats to the table too! 😊
Like
Reply
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Prep
5m
Cook
20m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Place the cherry tomatoes on the air fryer tray, sprinkle with salt, and drizzle with extra virgin olive oil. Air fry at 190°C for 10–12 minutes using the roasting function until blistered and jammy. No air fryer? Roast on a lined baking tray at 180°C fan for 20–25 minutes instead.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
250
g
Cherry tomatoes, halved
8
Sun-dried tomatoes
150
g
Medium firm tofu
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
620kcal
Fat
22g
Carbs
78g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🌱 Plant Points: 6.5
🌾 swap the fusilloni for your favourite certified gluten-free pasta. All other ingredients are naturally gluten-free, though always check the label on the harissa paste to be sure.
🫙 The sauce keeps in the fridge for up to 3 days. The sauce may thicken on storing — add a splash of water when reheating to loosen.
❄️ The sauce can be frozen for up to 3 months. Do not freeze the pasta.
💡 Nutritional values are approximate and calculated per serving.
Only visible to you
Made it?
Cancel
F
Fiona B
a month ago
Delicious! Great for using up tomatoes. I also had some sad looking spinach so I chopped it up and added it at the end 😃
Like
Reply
Cancel
Gigi
a month ago
Thanks, Fiona! Love the addition of spinach! 😊
Like
Reply
Cancel
N
Nathalie S
a month ago
I didn't have any tomatoes, but I did have some leeks. 😊
Like
Reply
Cancel
Gigi
a month ago
Leeks instead of tomatoes sounds like such a great twist! 😊
Like
Reply
Cancel
J
Jennifer B
a month ago
In the rotation!
Like
Reply
Cancel
Gigi
a month ago
yay 💃💃
Like
Reply
Cancel
Joanne Louise C
2 months ago
Like
Reply
Cancel
Gigi
2 months ago
Beautiful 😍
Like
Reply
Cancel
Rhian T
2 months ago
Unreal!! 😋
Like
Reply
Cancel
Gigi
2 months ago
Yay !!! So happy it hit the spot 😍
Like
Reply
Cancel
Kirsten B
2 months ago
Omg this is / was sooo delicious 😋 I have left overs for tonight yum! Cant wait to make this for other people. So easy to put together. I used a gluten free rigatoni as thats what I had on hand. Worked beautifully. Thanks Gigi!
Like
Reply
Cancel
Gigi
2 months ago
Yaaas ! Love this ♥️ so happy it was such a hit!
Like
Reply
Cancel
N
Noa A
2 months ago
Hey Gigi, what can I put instead of nutritional yeasts?
Like
Reply
Cancel
Gigi
2 months ago
Hey Noa! you can use vegan Parmesan cheese in the same quantity as nutritional yeast for that sharp, salty kick. Another option is adding a tiny pinch of Marmite or Vegemite, which provides a deep umami hit, though they are very concentrated and strong (so just a pinch will do!). You can also pulse ground cashews or walnuts in a blender with a bit of salt ☺️
Like
Reply
Cancel
N
Noa A
2 months ago
I’m not fond of the cheesy flavour but the cashew idea sounds wonderful! How will this substitution affect the amount of protein in the dish?
Like
Reply
Cancel
Gigi
2 months ago
Great question — nutritional yeast is actually much higher in protein than cashews (around 47-50g per 100g versus 17-21g per 100g for cashews), so depending on how much you use, you may notice a slight reduction in protein. That said, it's unlikely to be significant in the context of the overall dish — as tofu is the main protein source here anyway. and cashews bring their own lovely healthy fats to the table too! 😊
Like
Reply
Cancel
