Hey Everyone,
Here is a great pasta dish that everyone will love. It’s very light but surprisingly filling at the same time. The tofu and pasta gives the dish some heartiness, while the vegetables are light and crunchy. Enjoy!
- 2 lb. pasta of your choice (Whole Wheat, Gluten Free, or Brown Rice)
- 1- Extra Firm 20 oz pack of Tofu, pressed to remove water, then cut into small cubes
- Salt and paprika
- 1 onion, chopped
- 4 carrots, cut into chuncks
- 1 bunch broccoli, cut into bite sized florets
- 2 cups green beans, steamed, cut into 1 inch pieces
- 3 Japanese Eggplants, cut into large chunks
- 12 Crimini mushrooms, wiped and quartered
- Olive oil
- 1 Tbs. + 2 Tbs. + 1Tbs. garlic, minced
- 1 t. salt to taste
- ½ t. fresh pepper to taste
- 2 cups cherry tomatoes, sliced in half
- 3 Tbs white wine
- ½ cup sundried tomatoes
- ⅓ cup white wine
- 1 cup pesto
- ¼ cup fresh Italian parsley, chopped
- 2 Tbs. chopped basil
- Salt and pepper to taste
- Grated Parmesan (for garnish and to serve with)
- Red pepper flakes (optional)
- ¼ cup toasted pine nuts (optional)
- Lay out tofu cubes on large cookie sheet, lined with parchment paper. Drizzle with olive oil and toss with 1 Tbs garlic, ½ t. salt and sprinkled with paprika. Bake in 450 degree oven for 15 minutes, until golden brown. Remove and set aside.
- Cook pasta according to directions, al dente, reserving one cup of pasta water. Meanwhile, cover bottom of large wok with water, and set bamboo steamer basket up to steam the eggplant. Steam eggplant for 10 minutes until soft. Remove basket and set eggplant aside. Dry out wok, and cover bottom with olive oil. Add onions and sauté for 5 minutes. Add the carrots and 2 Tbs. garlic, and keep cooking on medium heat until carrots begin to caramelize. Add mushrooms and broccoli, and cook for 5 more minutes. Add the wine and salt and pepper, and allow broccoli to cook for another few minutes, until soft. Add the steamed eggplant, sundried tomatoes, 2 cups of cherry tomatoes and green beans to the wok, with 1 more tablespoon chopped garlic. Cook for 5 minutes. Add the pasta, tofu and pesto and toss with the vegetables. Add the fresh parsley and basil. Add Red Pepper flakes, if desired. Garnish with fresh parsley, parmesan cheese and pine nuts (if using). Serve immediately.
Step-By-Step Instructions
Lay out tofu cubes on large cookie sheet, lined with parchment paper. Drizzle with olive oil and toss with 1 Tbs garlic, ½ t. salt and sprinkled with paprika. Bake in 450 degree oven for 15 minutes, until golden brown. Remove and set aside.
Cook pasta according to directions, al dente, reserving one cup of pasta water. Meanwhile, cover bottom of large wok with water, and set bamboo steamer basket up to steam the eggplant. Steam eggplant for 10 minutes until soft. Remove basket and set eggplant aside.
Dry out wok, and cover bottom with olive oil. Add onions and sauté for 5 minutes. Add the carrots and 2 Tbs. garlic, and keep cooking on medium heat until carrots begin to caramelize. Add mushrooms and broccoli, and cook for 5 more minutes. Add the wine and salt and pepper, and allow broccoli to cook for another few minutes, until soft.
Add the steamed eggplant, sundried tomatoes, 2 cups of cherry tomatoes and green beans to the wok, with 1 more tablespoon chopped garlic. Cook for 5 minutes.
Add the pasta, tofu and pesto and toss with the vegetables. Add the fresh parsley and basil. Add Red Pepper flakes, if desired. Garnish with fresh parsley, parmesan cheese and pine nuts (if using). Serve immediately.
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