Recipe of the Month
Tofu and Corn Pasta
Ingredients:
- 1 pound spinach farfalle pasta
- 1 Tbsp canola oil
- 2 (8-ounce) packages firm, silken tofu, drained and diced
- 3 Tbsp honey
- 1 Tbsp Dijon mustard
- 1 tsp dry mustard
- 2 tsp Old Bay seasoning
- 1 tsp kosher salt
- Freshly ground black pepper to taste
- 2 ears fresh sweet white corn, cut from the cob
- 1/3 cup nutritional yeast
Directions:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook 13-15 minutes or until pasta is al dente; drain.
- Heat oil in a large sauce pan over medium heat and stir in the tofu. Mix in honey and Dijon mustard. Season with dry mustard and 1 tsp 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; cool about 5 minutes before serving over cooked pasta.
Yield
8 servings
Adapted from:
Allrecipes.com
