Summer Tofu and Corn Pasta


"Very tasty and savory."

Ingredients 45 m {{adjustedServings}} servings 291 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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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  • Prep

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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. 16 Ratings


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 was satisfied with how done it was; it doesn't take long to actually cook the tofu, but I like it crispy. Also, I added a couple of teaspoons of rice-vinegar to the sauce, because I thought it was a bit too sweet, and that gave it a slightly tangy taste. Overall, it was a big hit with vegetarians and carnivores alike at a dinner party.


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 nutritional yeast while trying to halve the recipe, and it was great. I also added greens, onions and garlic, and used plain colored corkscrew pasta. I mixed the pasta with the tofu mix, and added back some pasta cooking water to make all the goodies stick to the pasta. Yumm!


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 easy, pretty, and very tasty. We made it with frozen corn and spinach linguine, both of which worked fine.