Made with organic soybeans, fresh and local Ingredients

Wednesday, November 17, 2010

Tofu Pasta w/ Lemon and Arugula

The idea of it is fun. But wait 'till you taste it. If you get the Tofu Yu pesto pasta, chances are it won't even make it to the heating stage, because you'll be eating it right out of the bag.

12 oz tofu pasta (plain or pesto)
2 cups arugula, finely shredded (or basil, or a mixture of both)
1 T. finely chopped lemon zest
1 garlic clove, finely chopped (more if you like/love garlic!)
1 small red chili, seeded and finely chopped (more if you like things HOT!)
1 tsp. chili oil
5 Tbs. EVOO (extra virgin olive oil)
1/2 cup finely grated Parmesan or Romano cheese

Steam heat the tofu pasta (Tofu Yu pasta is already cooked and ready to eat).

Combine the arugula, lemon zest, garlic, chili, chili oil, olive oil, and 2/3 of the grated Parmesan in a large bowl and mix together gently.

Add the tofu pasta to the arugula and lemon mixture and stir together well. Serve topped with remaining Parmesan and season to taste with salt and cracked black pepper.

Serves 4 (unless you've been munching on it throughout the preparation, in which case who knows how many it will serve! :-))

-francine s


  1. Sounds Yummy. I'm really happy to have found this great blog with suggestions on how to use tofu.

  2. Great! We'll be posting lots of new recipes too. So keep coming back.