Pasta with Pesto and Sauteed Garlic Tofu
This easy weeknight favorite is so flavorful with fresh basil pesto, but pesto in a jar can be bought at most grocery stores and is almost as good. Sautéed in olive oil and garlic, the tofu makes a protein-packed topping.
For a family of four.
Ingredients:
2/3 pound of tofu
2 tablespoons of olive oil
garlic powder
2/3 of a 1-pound package of spaghetti
1 jar of pesto, 2 ounces
Bring a pot of water to a full boil. Add pasta and turn the heat down to medium-high. Cook pasta in boiling water until tender but not limp, 4-5 minutes.
While the water is heating, cut the tofu into 3 slices about a half inch thick. With paper towels or a clean cloth folded over the top and bottom of tofu slices, press down firmly to dry the tofu slightly and keep it from crumbling. Cut the slices so you have about a half-inch cubes.
Add the pasta to boiling water.
Put olive oil into a small saute pan or frying pan. Heat on medium-high. Add the tofu cubes and toss thoroughly through the oil. Sprinkle a pinch of garlic powder evenly over tofu. Toss again, sprinkle a bit more garlic powder over the tofu, and continue to toss until the tofu is a light golden brown.
Drain the spaghetti and put it in a bowl. Add pesto a little bit at a time until you have used the whole jar, tossing with a fork until the spaghetti is coated evenly with pesto.
You can toss in the tofu or put it in a bowl for family or friends to add themselves.
Enjoy!
