Pasta with Tofu and Walnuts

5
schmir 0

"This is a tangy, nutty pasta that is fairly easy to make."

Ingredients

25 m servings 490 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 490 kcal
  • 24%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 49.8g
  • 16%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

5
  1. 6 Ratings

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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.