Yields 6 to 8 servings
The inspiration for this pasta came from my friend Grace’s meal plan on Plant-Based on a Budget. I had never had tofu in pasta, and it was a game changer for me. It adds a delicious, unique ricotta-like texture while boosting the protein. Win-win!
Ingredients:
1 pound of your favorite pasta
½ tablespoon canola or vegetable oil (or 3 tablespoons water)
½ cup diced red, white, or yellow onion (about ½ medium onion)
1½ teaspoons minced garlic (about 3 small cloves)
3½ cups packed chopped spinach
1 (14-ounce) block extra-firm tofu, pressed (see page 18)
2 teaspoons dried oregano
1 (25-ounce) jar marinara sauce
Optional Additions:
¼ cup frozen peas added in step 3
1 cup frozen broccoli florets added in step 2
Directions:
1. In a medium pot over medium-high heat, cook the pasta according to the directions on the package.
2. While the pasta cooks, begin the veggie sauce. In a large pot over medium-high heat, heat the oil (or water). Add the onion and garlic and sauté for 2 to 3 minutes or until the onion is tender and translucent. Add the spinach and let it wilt.
3. Using your fingers, crumble the tofu into the pot and cook for another 5 minutes.
4. Stir in the oregano. Add the marinara sauce and cook for 5 minutes.
5. While the sauce cools, check on the pasta. When it’s cooked, remove from the heat and drain.
6. Divide the pasta into bowls and top with the sauce.
TONI’S TIPS:
>>You can keep the stems on your spinach. But if you choose to take them off, save them to add extra nutrients to your smoothies.
MY TIPS:
