Summer Tofu and Corn Pasta |
|
 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
Very tasty and savory. 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 |
1/3 cup nutritional yeast |
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.
|
|