Tomato Tofu Basil Pasta

Name: Tomato Tofu Basil Pasta
Total time: 35
Yield: 6
Ingredients: 4 cups whole wheat penne pasta; ¼ cup olive oil; 2 cloves garlic, crushed; 1 cup extra-firm tofu cubes; 3 cups grape tomatoes, halved; ½ cup grated Parmigiano-Reggiano cheese; ¼ cup chopped fresh basil; salt and ground black pepper to taste

Recipe by KatieDB from allrecipes.com

35 Mins.

Ingredients

6 servings

•

4 cups whole wheat penne pasta
•

¼ cup olive oil
•

2 cloves garlic, crushed
•

1 cup extra-firm tofu cubes

•

3 cups grape tomatoes, halved
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½ cup grated Parmigiano-Reggiano cheese
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¼ cup chopped fresh basil
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salt and ground black pepper to taste

Instructions

Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain, reserving 2 cups of the water.
Heat olive oil in a large saucepan over low heat. Cook garlic in hot oil until golden brown, 2 to 3 minutes; add tofu and continue cooking and stirring until browned, about 5 minutes more.
Arrange tomatoes in the bottom of the saucepan so the cut sides are down; cook until softened, 2 to 3 minutes. Squeeze the tomatoes with the back of a fork to release their juices.
Pour 1 cup reserved water over the tomato mixture; bring to a simmer and cook until the liquid reduces slightly, about 5 minutes. Add more reserved water if the liquid gets too thick.
Remove saucepan from heat; add drained penne. Stir cheese and basil through the pasta mixture; season with salt and pepper.