PESTO TOFU PASTA
This is a great twist on pesto pasta! It is my husband's favorite! The dish comes together in a snap!
Provided by Veronica
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Stir in spiral pasta, and cook for 8 to 10 minutes or until al dente; drain.
- In a medium bowl, blend 1/4 cup olive oil, milk, and pesto sauce mix.
- Heat 2 tablespoons olive oil in a medium skillet over medium heat. Place tofu in the skillet, and season with salt and pepper. Cook and stir until evenly browned. Remove from heat, and drain on paper towels.
- Place mushrooms into the skillet, and cook about 5 minutes. Stir in the olives, capers, and 2 tablespoons Parmesan cheese. Mix in the tofu and pesto sauce. Continue cooking about 5 minutes before serving over the rotini. Top with remaining Parmesan cheese and basil.
Nutrition Facts : Calories 351.2 calories, Carbohydrate 28.2 g, Cholesterol 7.1 mg, Fat 20.1 g, Fiber 3.3 g, Protein 18.2 g, SaturatedFat 4.1 g, Sodium 537.4 mg, Sugar 4.8 g
TOFU PESTO PASTA RECIPE
The tofu gives this pesto pasta recipe a cheesy creaminess, and the spices and basil make such a delicious sauce.
Provided by Miriam Hahn,Tasting Table Staff
Categories main course
Time 15m
Number Of Ingredients 16
Steps:
- Remove the tofu from the package and discard the water.
- Press the tofu by placing it in a shallow bowl or dish. Place a flat plate on top of the tofu and place something heavy on top of the plate. Let it sit for about 20 minutes, then pour out the water collected in the bowl.
- When the tofu is ready, prepare the pasta by following the instructions on the box, reserving ¼ cup of the cooking water.
- Cube the pressed tofu and add it to the food processor along with the basil, nutritional yeast, garlic, walnuts, olive oil, 3 tablespoons water, lemon juice, salt, oregano, garlic powder, and pepper. Blend until it is a smooth sauce.
- Drain the cooked pasta, and place the drained pasta back in the pot.
- Add the sauce and reserved cooking water. Stir to combine.
- Serve in individual bowls and top with basil, tomatoes, and pine nuts.
Nutrition Facts : Calories 584 calories, Carbohydrate 67 g carbohydrates, Cholesterol 0 mg cholesterol, Fat 24 g fat, Fiber 10 g fiber, Protein 33 g protein, SaturatedFat 3 g saturated fat, ServingSize 0 g, Sodium 606 mg, Sugar 4 g, TransFat 0 g
BAKED TOFU WITH PEANUT SAUCE AND COCONUT-LIME RICE
A spicy, fragrant peanut sauce reminiscent of the groundnut stews that are popular across West Africa anchors this recipe. Any protein would be lucky to be doused and marinated in it, but tofu soaks up the peanut sauce's flavors and chars up nicely upon roasting. The tofu's neutral flavor allows the other flavors in the dish to break through. Red miso and fish sauce provide umami, honey lends a subtle sweetness and the lime zest in the coconut rice brightens it all. Finished with pickled peppers and fresh sliced scallions, this dish comes together to make an exciting but quick weeknight dinner.
Provided by Yewande Komolafe
Categories dinner, weekday, grains and rice, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 450 degrees and lightly brush a large rimmed sheet pan with oil.
- In a small bowl, stir 4 tablespoons lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, a few cracks of black pepper and set aside.
- In a small pot, combine the rice with 1 cup water and the coconut milk. Season with salt and bring to a simmer. Cover and cook over medium-low until the rice is just tender, 12 to 15 minutes. Remove from the heat and let sit, covered, until ready to serve.
- In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, fish sauce (if using), habanero, 2 tablespoons oil, 1 tablespoon honey and 3/4 cup water. Stir until smooth and season to taste with salt.
- Arrange the tofu pieces in a single layer on the oiled baking sheet and season with salt. Spoon about 2 tablespoons of the peanut sauce over each, covering the top and allowing the sauce to run down and coat the sides. Drizzle the tops with some oil, and roast until glaze is set, deep brown and caramelized along the edges, 18 to 20 minutes. Add the remaining lime juice and 1 tablespoon honey to the leftover peanut sauce in the bowl to make the dressing; set aside.
- Divide the greens among bowls. Add the lime zest and half the sliced scallions to the rice, then fluff with a fork. Top the greens with the rice, then the tofu. Spoon the peanut dressing over everything, and garnish with the drained pickled peppers and remaining sliced scallions.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love