Tofu Caprese Pasta
A fresh twist on the classic Caprese salad, this pasta features tofu for an extra protein boost and is dressed with vibrant tomatoes, basil, and olive oil.
Equipment
- Large pot, Knife, Cutting board, Mixing bowl, Spoon, Measuring cups and spoons
Ingrediënten
- 1 cup 180 g diced Roma tomatoes
- 12 ounces 336 g extra-firm tofu, drained and pressed
- 20 leaves fresh basil tightly packed, cut into chiffonade
- 1 pound 455 g pasta (penne rigate works well)
- ¼ cup 60 ml extra-virgin olive oil
- 2 tablespoons 30 g minced garlic
- Salt and pepper to taste
Instructies
- Cook the pasta in salted water according to the package directions.
- While the pasta is cooking, chop the tofu into tiny cubes, about ¼ inch (6 mm).
- In a mixing bowl, combine the tofu, tomatoes, basil, garlic, olive oil, salt, and pepper.
- Drain the pasta and toss with the tofu mixture.
- Serve warm or cold.
Notes / Tips / Wine Advice:
Serving Tip:
This dish is delicious as is, but you can also serve it on toasted bread or crostini for a light appetizer.
Wine Advice:
A crisp, refreshing white wine such as Pinot Grigio or a light rosé pairs beautifully with this fresh, herby pasta dish.
Nutritional Information
Calories: 330 kcal | Carbohydrates: 45 g | Protein: 12 g | Fat: 14 g | Fiber: 4 g | Sugar: 6 g | Salt: 0.4 g
