Garlicky Tofu with Spinach over Pasta Recipe | Vegetarian Times Skip to main content

Garlicky Tofu with Spinach over Pasta

30 minutes or fewer                    Vegan
 
A nonstick skillet is a must for this recipe—it makes the garlic cling to the tofu and form a sort of crust.

Ingredients: 

Ingredients: 

Ingredient Line: 
10 oz. whole wheat linguine
Ingredient Line: 
1 ½ cups prepared pasta sauce
Ingredient Line: 
12 oz. baked tofu, cut into ½-inch cubes
Ingredient Line: 
6 cloves garlic, minced
Ingredient Line: 
10 oz. baby spinach, washed

Instructions: 

  1. Cook linguine according to package directions; drain.
  2. Warm pasta sauce in pot over medium-low heat.
  3. Coat nonstick skillet with cooking spray, and place over medium heat. Add tofu, and cook 5 minutes, or until crisp and browned, turning often. Stir in garlic, and cook 1 minute more, or until tofu is coated with browned garlic. Transfer to plate, and cover to keep warm.
  4. Add spinach to same skillet. (Add spinach in batches, if necessary, stirring to wilt so remainder will fit.) Cover, and cook 2 minutes, or until tender.
  5. Divide cooked pasta among 4 individual plates. Top each with equal amounts of spinach then garlic tofu. Spoon sauce on top, and serve.

Nutrition Information: 

Calories: 
506
Protein: 
28 g
Total Fat: 
15 g
Saturated Fat: 
3 g
Carbohydrates: 
70 g
Cholesterol: 
mg
Sodium: 
847 mg
Fiber: 
18 g
Sugar: 
8 g
Yield: 
Serves 4