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.
- 10 oz. whole wheat linguine
- 1 1/2 cups prepared pasta sauce
- 12 oz. baked tofu, cut into 1/2-inch cubes
- 6 cloves garlic, minced
- 10 oz. baby spinach, washed
Cook linguine according to package directions; drain.
Warm pasta sauce in pot over medium-low heat.
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.
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.
Divide cooked pasta among 4 individual plates. Top each with equal amounts of spinach then garlic tofu. Spoon sauce on top, and serve.
- Calories: 506
- Carbohydrate Content: 70 g
- Fat Content: 15 g
- Fiber Content: 18 g
- Protein Content: 28 g
- Saturated Fat Content: 3 g
- Sodium Content: 847 mg
- Sugar Content: 8 g