Summer Tofu and Corn Pasta recipe
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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
Nutrition Info
- 291 caloriescarbohydrate: 48.6 gcholesterol: 41.5 mgfat: 5.3 gfiber: 4.4 gprotein: 14.2 gsaturatedFat: 0.7 gservingSize: -sodium: 466 mgsugar: 8.3 gtransFat: : -unsaturatedFat: : -
Directions Summer Tofu and Corn Pasta
Directions
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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.
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.
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.