Summer Tofu and Corn Pasta recipe

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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

Nutrition Info

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
servingSize: -
sodium: 466 mg
sugar: 8.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

8 servings

Recipe Note

Very tasty and savory.

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