No joke, this recipe will take you 15 minutes MAX! Mike found it two years ago (literally) in the midst of one of his Men's Health magazines and on a whim we decided to make it, it was amazing, so we lovingly tore the page out and tucked it away in our "stuff drawer" (don't judge, every kitchen has one)
I swear that I've made this so many times over the last year the page it's printed on is starting to fall apart. Since my vegetarianism is fairly new, I was curious to see if it would be as good without either the shrimp or the feta. Happily, it tasted just as good as the original!
Savory Tofu Pasta: (serves 2. adapted from Men's Health)
- 10 oz (a little less than half a block) extra firm tofu, cut into 1/2" cubes
- 2T soy sauce
- 1T seafood seasoning
- 1T nutritional yeast
- 2 oz (1/2c) uncooked pasta
- 3c baby spinach
- 1 tomato, diced
- 2T walnuts
- 3T vegan pesto
Cook pasta according to package. Drain and toss in a large bowl with remaining ingredients. Toss until the spinach wilts slightly. Divide into two bowls.
PS. I really dig this song, and the video is so strikingly beautiful!
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