Broccoli pesto tortellini with roast tomatoes and “haloumi”

This recipe is vegan, gluten free, dairy free and nut free!

Serves 4


1 medium head of broccoli, steamed and cooled

Bunch of basil

½ cup olive oil

Juice of 1 lemon

Teaspoon of salt

½ cup of vegan parmesan (I use the Oliana brand)


250g Orgran Rice & Corn tortellini

½ cup of pasta water

10-12 cherry tomatoes, halved

Olive oil

Salt and pepper


Tofu Haloumi


250g of firm tofu

Juice of 1 lemon

2 teaspoons of salt

Pepper to taste

2 tablespoons of nutritional yeast

1 teaspoon of dried oregano

Lemon wedges to serve




  1. Preheat your oven to 190 degrees Celsius/375 degrees
  2. Remove tofu from packaging patting with paper towel to remove excess liquid
  3. Place on chopping board and place a heavy saucepan with lots of canned veggies (or something else heavy) to weigh it down, leave for about 10 minutes
  4. Meanwhile, to prepare the marinade, mix the rest of the ingredients for the haloumi and set aside
  5. Slice tofu into 8 even portions.
  6. In a shallow dish, place the tofu in a single layer and pour the marinade over, rubbing each piece so its evenly coasted, set aside for 30 minutes
  7. Place tomatoes cut side up on a lined baking tray, drizzle with olive oil and sprinkle with salt and pepper, bake for 10-20 minutes or to your desired crunchiness
  8. Bring salted water to the boil and add pasta to cook 7.5 minutes, drain and save ½ cup of pasta water
  9. Combine the pesto ingredients in a food processor adding olive oil until it’s the desired consistency
  10. Add pesto and parmesan to the same pasta saucepan with the ½ cup of pasta water, add pasta and broccoli when you are ready to serve to heat through.
  11. Add some olive oil to a non-stick frypan and cook the marinaded tofu for 3-4 minutes each side until they start turning a golden colour. Remove from pan, place on paper towel. You may need to cook in a few batches.
  12. Divide the heated tortellini, serve with “haloumi”

Notes: you can make this creamy by adding some soy or almond milk if you desire and is delicious hot or cold!

Works out at about $2.50 a serve!

This recipe is great by itself, but you can also add some “chick’n” or sliced Quorn mock chicken fillets!

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