Tofu pesto pasta

I’ve got the trailer on the brain. I wanted to post yesterday but couldn’t think of anything even half witty to tell you. Today = the same. We spent the long weekend working on the trailer and then shopping for things we need for the trailer. Fulfilling? Yes. Great conversation. Eh. We’re still charting our progress on the Hawes Photography blog so hop over there to check out the first round of demo

 

Since you’re still here, let’s talk about tofu. I don’t use it much. The few meals I’ve made at home with tofu have been wildly disappointing. But I’m still looking for vegetarian main dishes (this may be some sort of mid-year quest) and this tofu pesto pasta caught my eye. It seemed liked a trial run was in order so I halved the recipe to give it a whirl.

 

 

Hubster and I were actually pretty impressed by this dish. The pesto flavor was spot on and the creaminess of the sauce made it feel decadent instead of light… and tofu-y. I would absolutely serve this to vegetarians and meat lovers alike. It’s just good food.

 

 

The only problem is I used maybe 1/10th of the block of silken tofu that I bought. I tossed it back in the fridge but then we got busy over the weekend and I ended up pitching it because I have NO idea how long tofu lasts… or really what to do with the leftovers. Any tofu lovers out there who can give me some insight… and maybe a few other silken tofu recipes?
 

 

Tofu pesto pasta
Slightly modified from Cooking Light

2 cups fusilli or penne noodles
6 button mushrooms
¼ of a small red onion
1 small garlic clove
½ cup fresh basil leaves
½ cup reduced-fat firm silken tofu (about 3 ounces)
2 Tbsp grated fresh Parmesan cheese
1 Tbsp fresh lemon juice
¼ tsp black pepper
1/8 tsp salt

Cook noodles according to package directions. Meanwhile, slice mushrooms and thinly slice onion. Heat ½ teaspoon of olive oil in a nonstick skillet over medium-high heat. Sauté the mushrooms and onions for 4 minutes.

Mince garlic and combine with basil, tofu, Parmesan cheese, lemon juice, pepper and salt in a small food processor. Process until smooth. Place pesto in a small nonstick pot; cook over low heat until warm.

Combine noodles, pesto, and mushroom mixture in a large bowl; toss gently.

Rachel - December 10, 2012 - 3:02 pm

The leftover tofu can be cubed tossed in any broth based soup for protein kick. I recommend http://vegetarian.about.com/od/soupssalads/r/MisoSoup.htm

ModernMealsForTwo - December 12, 2012 - 8:10 am

Thanks for the tip!

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