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Recipeblogging: Spring pasta
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You almost never see tofu paired with pasta outside of vegan cookbooks, which is a pity because the textures actually go quite well together. This is a pasta that I whipped up for myself this afternoon; it's easy, tasty, and full of protein.
1/2 lb pasta (I use linguine)
1 bunch asparagus
1 box sliced button or baby bella mushrooms
2-3 cloves of garlic
1/2 package Nasoya superfirm cubed tofu (or cut any extra firm tofu into 1/4 inch cubes)
Olive oil
Cook the pasta with at least a tablespoon of salt in the water. Meanwhile, cut the asparagus into 1 1/2 inch pieces and microwave on high for 2-3 minutes. (If you don't have a microwave, poach in 1/4 inch of water in a frying pan for the same amount of time, until just barely undercooked.) Saute the mushrooms in olive oil until they start to brown. Add asparagus, tofu, and crushed garlic. Saute until the asparagus is cooked. Salt and pepper to taste. Pour over pasta with a tablespoon of extra olive oil to coat the pasta. Serve warm.
1/2 lb pasta (I use linguine)
1 bunch asparagus
1 box sliced button or baby bella mushrooms
2-3 cloves of garlic
1/2 package Nasoya superfirm cubed tofu (or cut any extra firm tofu into 1/4 inch cubes)
Olive oil
Cook the pasta with at least a tablespoon of salt in the water. Meanwhile, cut the asparagus into 1 1/2 inch pieces and microwave on high for 2-3 minutes. (If you don't have a microwave, poach in 1/4 inch of water in a frying pan for the same amount of time, until just barely undercooked.) Saute the mushrooms in olive oil until they start to brown. Add asparagus, tofu, and crushed garlic. Saute until the asparagus is cooked. Salt and pepper to taste. Pour over pasta with a tablespoon of extra olive oil to coat the pasta. Serve warm.
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