A Tofu Recipe Guys (and even Gals!) Will Actually Enjoy

A Tofu Recipe Guys (and even Gals!) Will Actually Enjoy

June 21, 2012

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My husband is a steak man. So anytime I try to even mention tofu instead of real meat, I get met with resistance. But considering the amount of red meat eaten in my household has gotten out of control as of late, I took matters into my own hands. Scouring AllRecipes.com, I came upon this tofu pesto pasta recipe, which seemed pretty tasty. So, without giving any inclination that we were having the dreaded tofufor dinner, I cooked up our meal and presented it to my hungry husband.

First reaction? “Oooooh.. looks good.”

Two seconds later with squinty eyes (and before tasting it first): “Wait a minute…. this is tofu.”

Defending my lovely meal and arguing that I was not trying to pull a “fast one” by him, I encouraged him to try it. And the result? After his first bite, a sly smile came across his face–a sure fire sign he was sheepishly conceding to defeat. Yes! I had won the tofu battle, and by a landslide no less (He asked for seconds!) Try the winning recipe below!

{Tofu Pesto Pasta}

Ingredients

1/2 to 3/4 box of spiral pasta (tri-color or regular)
1/4 cup olive oil
2 cups milk
1 (1.2 ounce) package creamy pesto sauce mix
2 tablespoons olive oil
1 (16 ounce) package firm tofu, drained and cubed
salt and pepper to taste
1 pound fresh mushrooms, coarsely chopped
1 cup sliced black olives (optional)
1 tablespoon capers (optional)
1/4 cup grated Parmesan cheese
1 sprig fresh basil

Directions

  1. Bring a large pot of lightly salted water to a boil. Stir in spiral pasta, and cook for 8 to 10 minutes or until al dente; drain.
  2. In a medium bowl, blend 1/4 cup olive oil, milk, and pesto sauce mix.
  3. Heat 2 tablespoons olive oil in a medium skillet over medium heat. Place tofu in the skillet, and season with salt and pepper. Cook and stir until evenly browned. Remove from heat, and drain on paper towels.
  4. Place mushrooms into the skillet, and cook about 5 minutes. Stir in the olives, capers, and 2 tablespoons Parmesan cheese. Mix in the tofu and pesto sauce. Continue cooking until sauce thickens and then serve over the pasta. Top with remaining Parmesan cheese and basil.

Enjoy!

<3
Andrea

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