Light Spinach Pasta With Tofu Recipes

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LIGHT SPINACH PASTA WITH TOFU



Light Spinach Pasta With Tofu image

A simple and light spinach with pasta recipe which I make for lunch at least once a week. My oven doesn't work so this is baking free!

Provided by directions

Categories     One Dish Meal

Time 45m

Yield 3 serving(s)

Number Of Ingredients 8

2 cups fresh spinach
3 ounces pasta (any shape)
3 ounces firm tofu, cubed
1 large onion
3 garlic cloves, chopped
1 tablespoon oil
red pepper powder
salt

Steps:

  • Boil pasta according to package directions but only till its almost done.
  • Wash and clean the spinach and steam with a little water for 4 minutes in the microwave.
  • Once it is steamed, blenderize it with the same water to get a spinach paste which is kind of watery
  • In a large non stick skillet, heat oil.
  • When oil gets hot, add the chopped garlic.
  • When the garlic is slightly browned add the onions and stir fry till the onions turn brown.
  • Add the tofu and stir fry till the tofu changes color a bit and looks slightly as if it has been fried.
  • At this point add the red pepper flakes/powder and stir. Immediately add the the spinach paste
  • Let it simmer.
  • Add salt.
  • When the water from the spinach reduces add the semi cooked pasta and let it cook completely. If you think more water is needed add that.
  • I don't add cheese, but can also do the last step in the oven with mozzarella on top.
  • I like this hot and cold--tastes good every way.

Nutrition Facts : Calories 194.7, Fat 6.3, SaturatedFat 0.9, Sodium 23.4, Carbohydrate 28.1, Fiber 2.5, Sugar 3.2, Protein 7.3

PENNE WITH ROASTED TOFU, PEPPERS AND SPINACH IN GARLIC SAUCE



Penne With Roasted Tofu, Peppers and Spinach in Garlic Sauce image

I found this recipe years ago, I don't remember where. It is a lovely dish for entertaining your vegetarian friends, and the leftovers keep well if you're flying solo. The roasted tofu is very versatile and also works well in salads, stir-fries, and many other dishes. Cook time is estimated and reflects the minimum marinating and cooling times for the tofu. This dish is vegan if you omit the parmesan cheese.

Provided by chiclet

Categories     Penne

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 tablespoon soy sauce or 1 tablespoon tamari
1 tablespoon sesame oil
1 lb extra firm tofu, pressed and cut in 1/2-inch cubes
1/4 cup olive oil
1 red bell pepper, sliced
6 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 lb penne pasta
12 ounces spinach, rinsed, stemmed and torn
1/2 cup vegetable stock
1/2 teaspoon salt
grated parmesan cheese, to taste (optional)

Steps:

  • FOR TOFU:.
  • Preheat oven to 450°F.
  • Combine soy sauce or tamari and sesame oil in a medium bowl.
  • Stir cubed tofu into mixture and toss to coat. Marinate at least 20 minutes, up to 2 hours.
  • Spread tofu in a single layer in a baking dish. Bake 25 minutes, or until golden brown all over, tossing with spatula halfway through cook time.
  • Let tofu cool, up to 24 hours.
  • FOR PENNE AND VEGGIES:.
  • Bring a large pot of salted water to boil for the pasta.
  • Heat olive oil in a large skillet over medium heat. Add red pepper and saute until tender (about 5 minutes).
  • Stir in garlic and red pepper flakes and cook for 2 minutes, stirring often.
  • Add spinach, vegetable stock and salt and cover pan. Cook about 2 minutes, until spinach is wilted but still bright green.
  • Uncover, stir in tofu and continue to cook on low heat, stirring often, while the penne cooks.
  • Drain pasta and stir in tofu and veggies.
  • Top with grated parmesan if desired.

Nutrition Facts : Calories 449.6, Fat 16.3, SaturatedFat 2.5, Sodium 419.1, Carbohydrate 66, Fiber 10.8, Sugar 1.6, Protein 14.2

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