Pasta with Tofu and Walnuts
Ingredients25 m servings 490 cals
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain.
- In the meantime, cut the tofu into 1/4 inch thick by 2 inch wide slices. Heat the olive oil in a saute pan over medium-high heat. Cook the garlic and onions and cook until they begin to soften, about 1 minute. Stir in the mushrooms, walnuts, vinegar, and black pepper, turn heat to medium-low and allow to simmer for 2 to 3 minutes. Gently fold in the tofu slices, cover, and allow to simmer for about 5 minutes more.
- When the pasta has cooked, toss it with the tofu mixture, and sprinkle with Romano cheese.
Per Serving: 490 calories; 26.8 g fat; 49.8 g carbohydrates; 17.3 g protein; 8 mg cholesterol; 99 mg sodium. Full nutrition
ReviewsRead all reviews 5
I think this recipe was good. Not fantastic, but a nice non-tomato sauce pasta recipe. I used feta instead of romano cheese. I'll make it again too.
A little bland to me, but my family all liked it. Definitely making it again. I'll try to make the oil more of a sauce next time.
This was very good. Used Scallions instead of onions just because that's what I had and twice the mushrooms. Very tasty!