I’m still slowly coming to grips with tofu - something I enjoy eating but am still not a hundred percent sure about cooking with. I rely on the pre-marinated variety for most of my recipes as I find it less intimidating to prepare, but there is absolutely no reason not to use the kind you have to press and drain if you are braver than I am!
This recipe is proper comfort food - tasty and warming on cool autumn nights. It couldn’t be easier to prepare, and if you use whole wheat pasta it is even more nutritious.
To serve four to six adults you need:-
1 tablespoon olive oil
1 red onion, peeled and finely chopped
1 red pepper, de-seeded and sliced
1 cup of mushrooms, sliced
1 cup of frozen peas, thawed a little if you have time
(or any other green vegetable of your choice - green beans work well here)
1 cup cherry tomatoes, halved
1 cup of chopped or sliced tofu
1 lb of pasta (I use whole wheat penne)
3 or 4 generous tablespoons basil pesto (homemade is lovely, but from a jar is okay too, just be sure that it is made with vegetarian cheese)
1 to 2 tablespoons crème fraîche or sour cream (you can use low fat if you like)
Cook the pasta in plenty of boiling, salted water according to package directions.
Meanwhile, heat the oil in a frying pan over medium heat. Sauté the onion, red pepper and mushrooms for a couple of minutes until they begin to soften.
Add the tofu and stir fry for about five minutes, or as directed on the packaging. (If you are using green beans instead of peas add them here too.)
Stir in the peas, tomatoes, pesto and crème fraîche and warm through.
When the pasta is cooked, drain it and return it to the pan. Stir in the tofu pesto mixture and serve in warmed bowls or on warmed plates.
Linking up with:
|My Meatless Mondays|
|Just Another Meatless Monday|
|Hearth 'n Soul|