Summer Tofu and Corn Pasta

Name: Summer Tofu and Corn Pasta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings freshly ground black pepper to taste; 1 Tbsp canola oil; 1 Tbsp Dijon mustard; 1 teaspoon dry mustard; 2 ears fresh sweet white corn, cut from the cob; 454 grams spinach farfalle pasta; 3 Tbsps honey; 1 teaspoon kosher salt; 79 milliliters nutritional yeast; 2 teaspoons Old Bay® Seasoning; 454 grams packages firm silken tofu, drained and diced

Summer Tofu and Corn Pasta might be just the side dish you are searching for. This recipe makes 8 servings with 312 calories, 12g of protein, and 5g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. The Fourth Of July will be even more special with this recipe. It is a good option if you're following a dairy free diet. If you have mustard, kosher salt, spinach farfalle pasta, and a few other ingredients on hand, you can make it.

Instructions

Bring a large pot of lightly salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add pasta, and cook for 13 to 15 minutes or until al dente; drain.

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Pasta

Heat oil in a large saucepan over medium heat, and stir in the tofu.

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Tofu

Cooking Oil

Equipment you will use

Sauce Pan

Mix in honey and Dijon mustard. Season with dry mustard, 1 teaspoon Old Bay® Seasoning, kosher salt, and pepper. Cook and stir until tofu is thoroughly coated.

Ingredients you will need

Dijon Mustard

Mustard Powder

Kosher Salt

Seasoning

Pepper

Honey

Tofu

Mix corn into the saucepan. Season with remaining Old Bay® Seasoning and nutritional yeast. Cook until heated through. Allow to cool about 5 minutes before serving over the cooked pasta.

Ingredients you will need

Nutritional Yeast