Tofu Italiano Recipe
|Prep time||1 minute|
Tofu takes a trip to Italy in this easy tofu recipe: a fast sauté sizzles in the herb-seared flavor. And it’s paired with soul-satisfying pasta and spaghetti sauce.
|2||c||dry pasta (shells, elbows, casarecce, etc.)|
|1||t||olive oil (light)|
|1||pk||14-oz. or 16-oz. tofu, extra firm (drained)|
|1||onion - medium|
|1⁄4||t||Adobo* (or salt)|
|1||cn||26.5-oz. spaghetti sauce|
- Bring 2 quarts of water to a boil. Add pasta and cook according to package directions (about 8-9 minutes).
- While pasta is cooking, prepare tofu: Cut into ¼-inch cubes and then pour oil into a large skillet over medium-heat. Add tofu, sprinkle with oregano and basil, and continue to cook for about 5 minutes. Add onion, garlic and Adobo, and continue to sauté another 3-4 minutes.
- Pour spaghetti sauce over tofu and simmer until warmed through. Drain pasta and rinse under cool water. Place back into large pot. Pour tofu and spaghetti sauce on top, mixing gently. Top with grated Parmesan, if you like.