Summer Tofu and Corn Pasta

11
KAY 0

"Very tasty and savory."

Ingredients

45 m servings 291 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 48.6g
  • 16%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 466 mg
  • 19%

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 13 to 15 minutes or until al dente; drain.
  2. Heat oil in a large saucepan over medium heat, and stir in the tofu. Mix in honey and Dijon mustard. Season with dry mustard, 1 teaspoon Old Bay(R) Seasoning, kosher salt, and pepper. Cook and stir until tofu is thoroughly coated.
  3. Mix corn into the saucepan. Season with remaining Old Bay(R) Seasoning and nutritional yeast. Cook until heated through. Allow to cool about 5 minutes before serving over the cooked pasta.
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Reviews

11
  1. 17 Ratings

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Easy to make. Make sure you use spinach or tri-color bowties, because the regular color of pasta gives the whole meal a beige tint. I ended up cooking the tofu for almost a half an hour before I...

Very good recipe. It's 4.5 stars. I oddly had all these ingredients laying around and needed to use them up. I hadn't used my Old Bay in a long time! I accidentally doubled the Old Bay and n...

We've made this twice and love it. The sweetness of the corn and the honey are a nice contrast to the spiciness of the Old Bay (or the cajun seasoning we tried, too, for extra spice). It's eas...