Description
A creamy, comforting pasta dish featuring golden tofu, sun-dried tomatoes, and spinach in a velvety plant-based sauce.
Ingredients
- Extra-Firm Tofu: 14 oz, pressed and cubed
- Penne Pasta: 12 oz
- Sun-Dried Tomatoes in Oil: ½ cup, chopped
- Fresh Garlic: 4 cloves, minced
- Fresh Spinach: 3 cups, roughly chopped
- Plant-Based Cream or Coconut Cream: 1 cup
- Vegetable Broth: ½ cup
- Nutritional Yeast: 3 tablespoons
- Olive Oil: 2 tablespoons
- Italian Seasoning: 1 teaspoon
- Crushed Red Pepper Flakes: ¼ teaspoon (optional)
- Salt and Black Pepper: To taste
Instructions
- Preheat Your Equipment: Heat a large skillet over medium heat and bring a pot of salted water to a boil.
- Combine Ingredients: Press and cube your tofu. Toss with olive oil, salt, pepper, and Italian seasoning.
- Prepare Your Cooking Vessel: Sauté tofu in skillet until golden, about 8–10 minutes. Remove and set aside.
- Assemble the Dish: Sauté garlic and sun-dried tomatoes in the same skillet, then stir in cream, broth, and nutritional yeast.
- Cook to Perfection: Add spinach and simmer 2–3 minutes. Cook pasta al dente, then add to sauce with splash of pasta water.
- Finishing Touches: Return tofu to skillet, toss everything, season with red pepper flakes, salt, and pepper.
- Serve and Enjoy: Serve hot, optionally garnished with fresh herbs or vegan cheese.
Notes
- Use oil-packed sun-dried tomatoes for best flavor.
- Press tofu thoroughly for a crispy texture.
- Reserve pasta water to help emulsify the sauce.
- Adjust seasoning to your taste before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 0mg