Pesto Pasta with Tofu
Prepare pesto pasta with tofu using fresh basil, whole milk cheese, and firm tofu for a nutritious meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Penne Pasta (uncooked) | 500 | Grams |
| Firm Tofu (cubed) | 400 | Grams |
| Basil Leaves (fresh) | 2 | Bunch |
| Parmesan Cheese (grated, whole milk based) | 100 | Grams |
| Pine Nuts (toasted) | 50 | Grams |
| Garlic (minced) | 2 | Clove |
| Extra Virgin Olive Oil (for pesto) | 120 | Milliliters |
| Lemon Juice (freshly squeezed) | 2 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
Instructions
- Cook the penne pasta in a large pot of salted boiling water until al dente, then drain and set aside.
- In a food processor, combine basil leaves, parmesan cheese, pine nuts, minced garlic, and lemon juice. Pulse until finely chopped.
- With the processor running, slowly add the olive oil until the mixture is smooth and emulsified. Season with salt and pepper to taste.
- Heat a non-stick skillet over medium heat and add the cubed tofu. Cook until golden brown on all sides, about 8-10 minutes.
- In a large bowl, combine the cooked pasta, tofu, and pesto sauce. Toss until everything is well coated.
- Serve immediately, garnished with additional parmesan cheese if desired.
Kitchen equipment
Food ProcessorNon-stick Skillet