Summer Tofu and Corn Pasta Recipe

Ingredients
<br>- 1 pound spinach farfalle pasta
<br>- 1 tablespoon canola oil
<br>- 2 (8 ounce) packages firm silken tofu, drained and diced
<br>- 3 tablespoons honey
<br>- 1 tablespoon Dijon mustard
<br>- 1 teaspoon dry mustard
<br>- 2 teaspoons Old Bay® Seasoning
<br>- 1 teaspoon kosher salt
<br>- freshly ground black pepper to taste
<br>- 2 ears fresh sweet white corn, cut from the cob
<br>- ⅓ cup nutritional yeast
<br><p></p>Directions
<br>step 1: Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 13 to 15 minutes or until al dente; drain.
<br>step 2: Heat oil in a large saucepan over medium heat, and stir in the tofu. Mix in honey and Dijon mustard. Season with dry mustard, 1 teaspoon Old Bay® Seasoning, kosher salt, and pepper. Cook and stir until tofu is thoroughly coated.
<br>step 3: Mix corn into the saucepan. Season with remaining Old Bay® Seasoning and nutritional yeast. Cook until heated through. Allow to cool about 5 minutes before serving over the cooked pasta.
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Ingredients
- 1 pound spinach farfalle pasta
- 1 tablespoon canola oil
- 2 (8 ounce) packages firm silken tofu, drained and diced
- 3 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 teaspoon dry mustard
- 2 teaspoons Old Bay® Seasoning
- 1 teaspoon kosher salt
- freshly ground black pepper to taste
- 2 ears fresh sweet white corn, cut from the cob
- ⅓ cup nutritional yeast

Directions
step 1: Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 13 to 15 minutes or until al dente; drain.
step 2: Heat oil in a large saucepan over medium heat, and stir in the tofu. Mix in honey and Dijon mustard. Season with dry mustard, 1 teaspoon Old Bay® Seasoning, kosher salt, and pepper. Cook and stir until tofu is thoroughly coated.
step 3: Mix corn into the saucepan. Season with remaining Old Bay® Seasoning and nutritional yeast. Cook until heated through. Allow to cool about 5 minutes before serving over the cooked pasta.

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