New this month
Get the Allrecipes magazine

Pasta with Tofu and Walnuts

schmir

"This is a tangy, nutty pasta that is fairly easy to make."
Added to shopping list. Go to shopping list.

Ingredients

25 m servings 490 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain.
  2. 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.
  3. When the pasta has cooked, toss it with the tofu mixture, and sprinkle with Romano cheese.

Nutrition Facts


Per Serving: 490 calories; 26.8 g fat; 49.8 g carbohydrates; 17.3 g protein; 8 mg cholesterol; 99 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 5
Most helpful
Most positive
Least positive
Newest

It was good but nothing special at all. I like the idea of tofu with pasta.

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!

WAY too much black pepper. It completely overpowered the other flavors in the dish. I would make it again with about 1/4 of the pepper.