Tiktok Baked Feta Pasta Recipe Vegan Style
TIKTOK BAKED FETA PASTA RECIPE VEGAN STYLE is a easy Italian recipe that serves 4. 400 calories per serving. Recipe by Carleigh Bodrug on YouTube.
Prep: 20 min | Cook: 52 min | Total: 1 hr 27 min
Cost: $8.10 total, $2.02 per serving
Ingredients
- 14 oz Extra Firm Tofu (pressed and crumbled)
- 0.25 cup Nutritional Yeast (gives cheesy flavor)
- 0.25 cup Raw Cashews (optional, adds creaminess)
- 1 tsp Sea Salt (adjust to taste)
- 1 tsp Garlic Powder (optional)
- 1 tbsp Apple Cider Vinegar (provides tangy feta flavor)
- 2 cup Cherry Tomatoes (halved)
- 1 tbsp Olive Oil (optional, adds richness)
- 0.5 tsp Freshly Cracked Black Pepper (for topping)
- 8 oz Whole Wheat Penne Pasta (cooked according to package directions)
Instructions
Press and Crumble Tofu
Press the block of extra‑firm tofu for at least 15 minutes, then crumble it into small pieces.
Time: PT5M
Blend Feta Mixture
Place the crumbled tofu, nutritional yeast, raw cashews, sea salt, garlic powder, and apple cider vinegar into a blender or food processor. Blend until completely smooth and creamy.
Time: PT5M
Prepare Cherry Tomatoes
Wash the cherry tomatoes, halve them, and place them in a large casserole dish. Drizzle with olive oil (if using) and season with salt and pepper.
Time: PT5M
Assemble the Dish
Create a well in the center of the tomatoes and spoon the blended tofu‑feta mixture into it. Sprinkle freshly cracked black pepper over the top.
Time: PT5M
Bake the Feta and Tomatoes
Preheat the oven to 400°F (200°C). Place the casserole dish on the middle rack and bake for 40 minutes, until the feta mixture is melty and the tomatoes are soft and slightly caramelized.
Time: PT40M
Temperature: 400°F
Cook the Pasta
While the dish bakes, bring a large pot of salted water to a boil. Add the penne pasta and cook al dente according to package directions (about 10‑12 minutes). Drain and set aside.
Time: PT12M
Combine Sauce and Tomatoes
Remove the casserole from the oven and give the feta‑tomato mixture a gentle stir so the sauce becomes creamy and coats the tomatoes.
Time: PT2M
Add Pasta and Toss
Add the cooked penne to the casserole dish and toss until the pasta is fully coated with the creamy feta‑tomato sauce.
Time: PT3M
Serve
Serve hot, optionally garnished with fresh basil or extra cracked black pepper.
Time: PT0M
Nutrition Facts
- Calories
- 400
- Protein
- 20g
- Carbohydrates
- 55g
- Fat
- 12g
- Fiber
- 5g
Dietary info: Vegan, Dairy‑free, Egg‑free, Whole‑food plant‑based, High‑protein, Gluten‑free optional
Allergens: Soy, Tree nuts, Gluten
Ingredient Substitutions
- Instead of Extra Firm Tofu: Firm Tofu, Tempeh
- Instead of Nutritional Yeast: Vegan cheese powder
- Instead of Raw Cashews: Almonds, Sunflower seeds
- Instead of Sea Salt: Kosher salt
- Instead of Garlic Powder: Fresh minced garlic
- Instead of Apple Cider Vinegar: Lemon juice
- Instead of Cherry Tomatoes: Regular tomatoes, diced
- Instead of Olive Oil: Avocado oil
- Instead of Whole Wheat Penne Pasta: Any pasta shape, Gluten‑free pasta
Equipment Needed
- Blender or Food Processor
- Casserole Dish
- Oven
- Large Pot
- Colander
- Spatula or Wooden Spoon
- Measuring Cups and Spoons
- Cutting Board
- Chef’s Knife
Critical Steps — Do Not Skip
- Press and crumble tofu thoroughly to remove excess moisture
- Blend the tofu‑feta mixture until completely smooth
- Bake until the sauce is melty and creamy before adding pasta
Chef Tips from the Video
- Pressing tofu is the key to a firm, cheese‑like texture
- Roasting the cashews for 5 minutes before blending adds a deeper, nuttier flavor
- Finish with fresh basil or a squeeze of lemon juice for extra brightness
Troubleshooting
Feta mixture is too watery
Press the tofu longer or add a handful of extra cashews to thicken; blend longer.
Sauce is too thick after adding pasta
Stir in a splash of reserved pasta water until desired consistency is reached.
Pasta becomes soggy
Cook pasta al dente and toss it with the sauce immediately; avoid letting it sit in the sauce for too long.
Tomatoes burn on top
Cover the dish loosely with foil halfway through baking.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Not recommended; texture may change when reheated.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Blend the tofu‑feta mixture up to 2 days ahead and refrigerate in a sealed container
- Pre‑cook the pasta, toss with a little oil, and store in the fridge; add to the dish just before serving
- The assembled uncooked casserole (tomatoes + feta mixture) can be refrigerated for up to 24 hours before baking
Frequently Asked Questions
What is the cultural significance and history of vegan baked feta pasta in Finnish cuisine?
The original baked feta pasta went viral in Finland in 2021, where the simple combination of feta cheese, cherry tomatoes, and pasta sold out feta across the country. Carleigh Bodrug’s vegan version adapts this Finnish trend for plant‑based eaters worldwide.
How did the baked feta pasta trend spread from Finland to global social media?
After the Finnish recipe was posted on Instagram and TikTok, users worldwide recreated it, leading to countless variations and a surge in demand for feta cheese in Finland. The viral loop turned the dish into an internet staple.
What traditional Finnish ingredients are replaced in the vegan baked feta pasta?
The original uses dairy feta cheese; Carleigh replaces it with a tofu‑based feta made from extra‑firm tofu, nutritional yeast, and cashews, keeping the tangy, salty profile while staying fully plant‑based.
What occasions are vegan baked feta pasta commonly served at in plant‑based communities?
It’s popular for casual weeknight dinners, pot‑luck gatherings, and social media cooking challenges because it’s quick, comforting, and visually appealing for sharing photos and videos.
How does vegan baked feta pasta fit into the broader Italian‑inspired vegan cuisine?
It mirrors classic Italian comfort foods like baked pasta al forno, using a creamy cheese‑like sauce made from plant proteins, showcasing how traditional Italian flavors can be recreated without dairy.
What are the authentic traditional ingredients for baked feta pasta versus acceptable vegan substitutes?
Traditional ingredients include dairy feta cheese, cherry tomatoes, olive oil, and pasta. Acceptable vegan substitutes are extra‑firm tofu, nutritional yeast, cashews, and optional olive oil, all of which replicate the salty, tangy, and creamy characteristics.
What other Italian‑style vegan dishes pair well with vegan baked feta pasta?
Pair it with a simple arugula salad dressed with lemon‑olive oil, roasted vegetable medley, or a vegan garlic‑bread made with plant‑based butter for a complete Italian‑inspired meal.
What are the most common mistakes to avoid when making vegan baked feta pasta?
Common errors include not pressing the tofu enough, over‑blending which can make the sauce watery, under‑baking so the sauce doesn’t melt, and overcooking the pasta which leads to sogginess. Follow the critical steps for best results.
Why does this vegan baked feta pasta recipe use a blender instead of hand‑mixing the tofu mixture?
Blending creates a uniformly smooth, cheese‑like texture that mimics the melt of dairy feta. Hand‑mixing often leaves lumps, resulting in a grainy sauce.
What does the YouTube channel Carleigh Bodrug specialize in?
Carleigh Bodrug’s channel focuses on simplifying plant‑based eating, offering veganized versions of popular dishes, quick weeknight meals, and nutrition‑focused cooking tips for a whole‑food lifestyle.
Last updated: September 1, 2026
