Whole-wheat Linguine pasta – half pound. Tofu – firm kind, 1 block. Roma tomatoes – 2 cups chopped. Red bell peppers – 1 cup chopped. Sugar snap peas – 1 cup. Garlic – 5 to 6 big cloves finely minced. Pine nuts – 1/4 cup finely crushed. Olive oil – 3 to 4 tablespoons. Paprika – 2 teaspoons. Parmesan cheese – 2 tablespoons grated. Salt and Pepper to taste.
Cooking instructions:
Step 1 – Drain tofu from the tub, rinse gently under running water and pat dry. Chop into desired size cubes. In a skillet, heat a little bit of olive oil (about 2 tablespoons) and sauté tofu cubes until lightly browned. Add minced garlic, chopped red peppers, and snap peas and saute some more until garlic is cooked.
Step 2 – Add chopped tomatoes to the above saute and let it cook covered on medium-low heat until the tomatoes are mushy. Add crushed pine nuts, Parmesan cheese, Paprika, salt and pepper. Give it a good stir. Turn the heat off. Set aside.
Step 3 – Cook Linguine pasta in salted water until al-dente. Save some pasta water before draining. Add linguine as well as the saved pasta water to the above skillet from step 2. Toss everything nicely. Check for salt and pepper. Garnish with additional Parmesan cheese if you wish. Enjoy! 🙂
beesmakenoise on
That looks delicious! Love seeing pasta ideas on here, I can never think of anything beyond simple noodles and sauce. Thanks for sharing!
TouchMyPaws on
That looks yummy. I’d love to try it but I’ve never cooked tofu before in my life. I feel like I’d find a way to mess it up.
3 Comments
Ingredients:
Whole-wheat Linguine pasta – half pound. Tofu – firm kind, 1 block. Roma tomatoes – 2 cups chopped. Red bell peppers – 1 cup chopped. Sugar snap peas – 1 cup. Garlic – 5 to 6 big cloves finely minced. Pine nuts – 1/4 cup finely crushed. Olive oil – 3 to 4 tablespoons. Paprika – 2 teaspoons. Parmesan cheese – 2 tablespoons grated. Salt and Pepper to taste.
Cooking instructions:
Step 1 – Drain tofu from the tub, rinse gently under running water and pat dry. Chop into desired size cubes. In a skillet, heat a little bit of olive oil (about 2 tablespoons) and sauté tofu cubes until lightly browned. Add minced garlic, chopped red peppers, and snap peas and saute some more until garlic is cooked.
Step 2 – Add chopped tomatoes to the above saute and let it cook covered on medium-low heat until the tomatoes are mushy. Add crushed pine nuts, Parmesan cheese, Paprika, salt and pepper. Give it a good stir. Turn the heat off. Set aside.
Step 3 – Cook Linguine pasta in salted water until al-dente. Save some pasta water before draining. Add linguine as well as the saved pasta water to the above skillet from step 2. Toss everything nicely. Check for salt and pepper. Garnish with additional Parmesan cheese if you wish. Enjoy! 🙂
That looks delicious! Love seeing pasta ideas on here, I can never think of anything beyond simple noodles and sauce. Thanks for sharing!
That looks yummy. I’d love to try it but I’ve never cooked tofu before in my life. I feel like I’d find a way to mess it up.