SUMMER TOFU AND CORN PASTA

Summer Tofu and Corn Pasta image

Very tasty and savory.

Provided by KAY

Categories World Cuisine Recipes European Italian

Time 45m

Yield 8

Number Of Ingredients 11

Ingredients

1 pound spinach farfalle pasta
1 tablespoon canola oil
2 (8 ounce) packages firm silken tofu, drained and diced
3 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon dry mustard
2 teaspoons Old Bay® Seasoning
1 teaspoon kosher salt
freshly ground black pepper to taste
2 ears fresh sweet white corn, cut from the cob
⅓ cup nutritional yeast

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 13 to 15 minutes or until al dente; drain.
Heat oil in a large saucepan over medium heat, and stir in the tofu. Mix in honey and Dijon mustard. Season with dry mustard, 1 teaspoon Old Bay® Seasoning, kosher salt, and pepper. Cook and stir until tofu is thoroughly coated.
Mix corn into the saucepan. Season with remaining Old Bay® Seasoning and nutritional yeast. Cook until heated through. Allow to cool about 5 minutes before serving over the cooked pasta.

Nutrition Facts : Calories 291 calories, Carbohydrate 48.6 g, Cholesterol 41.5 mg, Fat 5.3 g, Fiber 4.4 g, Protein 14.2 g, SaturatedFat 0.7 g, Sodium 466 mg, Sugar 8.3 g