Arugula Pesto Pasta Salad + Feta Style Tofu


What’s up buttercups? Long time no see, but life got unbelievably busy these past few months. Lots of not so good things, but a couple of brilliant ones too. I, for one, finally finished my food science degree and once I’ve turned in my thesis, I’ll be your trusty food scientist which means… uhhh… if I tell you that this pesto is amazing, you’ll need to believe it because I guess I’m some kind of an expert???

Jokes aside, yes, this pesto is really good. And I wanted to say thank you for your support during all these years of studying and therefore never posting on time. I wish I could say that’s going to change now and we’re all gonna have fabulous posts everyday, with fabulous pics and whatnot and everything’s gonna be on time but NAH!

Cos I’m still finishing my thesis aaaaand I already signed up for my master’s programme so I guess there’s a lot of procrastinating AND delays coming. I’m really sorry my pals, but I’m going to try and make it up to you with more wonderful recipes like this one!

And I actually wanted to mention that yes, once that things have calmed down a bit at least, new changes will be coming to the blog. I’m keeping my fingers crossed that I can get the translator fixed, get a new fancy theme because, let’s be honest, I hate this one aaaaaand finally fix the recipe index, which has been an ongoing battle for years.

So that’s a bit of a blog/life update before I get to the recipe(s).

I know I say it all.the.time but holy moly is this pesto amazing. And that feta tofu? Better than the real deal, I would dare say. Initially, I wanted to go for the good ol’ fashioned basil pesto, but literally every single supermarket near my house was out of fresh basil. Are you people all making pesto???

However, I’m happy to report that yes, pesto is every bit as delicious if you make it with arugula instead. I just love arugula so much, with its light, peppery flavour. It has to be one of my favourite greens for sure. 

Now, let’s clear up the nuts situation:

As I’ve said before: I’m still a student. Still will be for at least 2 more years because I thought oh hey seems like 5 years of uni weren’t enough and I really want to continue being broke and pulling all nighters!. That means one thing: pine nuts? Delicious. Also very expensive. Can’t rely on them to make all that pesto goodness, can I?

The solution? Mix it up with some of the more affordable seeds and you still have a pesto which is not only delicious, but very nutrient dense too. Winning on life, I’d say!

And before I leave to work on my thesis, I’d like to talk about that glorious vegan feta version I’ve got here. Never in a million years would have I thought it’d would turn out this nice cos I’m not usually a raw tofu person but here we are. Mind = blown. That marinade adds the perfect tang and takes your tofu from bleh to heck yeh. I’ve been on a serious tofu feta quick lately, as it’s the perfect addition to salad, wraps and everything in between. Plus, the flavour gets more intense the more it sits in the fridge.

Do not let it sit there forever though. It’ll go off. That’s a tip from your local trusty food scientist to be. Not that you needed or anything.

Do let me know if you give these a go!

Arugula Pesto Pasta Salad + Feta Style Tofu

Arugula Pesto Pasta Salad + Feta Style Tofu


  • For the tofu:
  • 250g firm tofu
  • 120ml. water
  • 120ml. apple cider vinegar
  • 60ml. lemon juice
  • 20ml. extra virgin olive oil
  • 1tsp. salt
  • 1 tsp. dried oregano
  • 1/2 tsp. garlic powder
  • 1/2 tsp. chilli flakes
  • -
  • For the arugula pesto:
  • 2 tbsp. pine nuts
  • 2 tbsp. sunflower seeds
  • 2 tbsp. pumpkin seeds
  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. ice cold water
  • 30 grams parmesan or veggie parmesan
  • 100 grams arugula
  • juice from half a lemon
  • 3 garlic cloves
  • salt to taste
  • -
  • Extras: grilled zucchini, broccoli, toasted seeds...


  1. For the tofu:
  2. Press the tofu between 2 kitchen towel sheets in order to drain the liquid.
  3. Cut the tofu into cubes.
  4. Mix all of the marinade ingredients together in a bowl.
  5. Cover the tofu cubes in the marinade and let them sit in the fridge at least overnight (although the flavour gets better if you wait a couple of days).
  6. -
  7. For the pesto:
  8. Blend pine nuts, seeds and the garlic cloves.
  9. Add in oil, water and parmesan and blend again.
  10. Add arugula and lemon juice and mix until smooth!

Have a lovely day everyone!

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