Name: Tomato Tofu Basil Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 4 cups whole wheat penne pasta; 0.25 cup olive oil; 2 cloves garlic, crushed; 1 cup extra-firm tofu cubes; 3 cups grape tomatoes, halved; 0.5 cup grated Parmigiano-Reggiano cheese; 0.25 cup chopped fresh basil; salt and ground black pepper to taste

Tomato Tofu Basil Pasta

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Light penne pasta with tofu, tomatoes, and fresh basil for a delightful summer dish.

Ingredients:

4 cups whole wheat penne pasta
0.25 cup olive oil
2 cloves garlic, crushed
1 cup extra-firm tofu cubes
3 cups grape tomatoes, halved
0.5 cup grated Parmigiano-Reggiano cheese
0.25 cup chopped fresh basil

Instructions:

Boil a large pot of lightly salted water. Add penne and cook until al dente, about 11 minutes, stirring occasionally. Drain, saving 2 cups of the pasta water.
In a large saucepan, warm olive oil over low heat. Sauté garlic until golden brown, for 2 to 3 minutes. Add tofu and stir until browned, for about 5 minutes.
Place tomatoes in saucepan cut side down and cook until softened, 2 to 3 minutes. Use a fork to press tomatoes and release juices.
Pour 1 cup of reserved water into the tomato mixture and simmer until slightly reduced, about 5 minutes. Adjust with more water if needed.
Take the saucepan off the heat, then mix in the drained penne. Gently fold in the cheese and basil, and season with salt and pepper to taste.

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