Pasta with Tofu and Walnuts recipe

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Ingredients

8 ounces penne or other pasta of your choice
½ (14 ounce) package firm tofu
3 tablespoons olive oil
2 cloves garlic, minced
1 cup sliced red onion
¾ cup quartered fresh mushrooms
⅔ cup whole walnuts
3 tablespoons red wine vinegar
1 tablespoon black pepper
grated Romano cheese to taste

Nutrition Info

489.6 calories
carbohydrate: 49.8 g
cholesterol: 7.7 mg
fat: 26.8 g
fiber: 4.3 g
protein: 17.3 g
saturatedFat: 4.3 g
servingSize: -
sodium: 98.9 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender, drain.

  2. In the meantime, cut the tofu into 1/4 inch thick by 2 inch wide slices. Heat the olive oil in a saute pan over medium-high heat. Cook the garlic and onions and cook until they begin to soften, about 1 minute. Stir in the mushrooms, walnuts, vinegar, and black pepper, turn heat to medium-low and allow to simmer for 2 to 3 minutes. Gently fold in the tofu slices, cover, and allow to simmer for about 5 minutes more.

  3. When the pasta has cooked, toss it with the tofu mixture, and sprinkle with Romano cheese.

Recipe Yield

4 servings

Recipe Note

This is a tangy, nutty pasta that is fairly easy to make.

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