tofu, mushroom, and olive pasta
this tofu, mushroom, and olive pasta is a yummy dish with onions, garlic, mushrooms, grilled tofu cubes, olives, chili flakes, and parsley.
ingredients
- 8 ounces spaghetti or other long pasta
- 1 block 14-ounce extra-firm tofu, drained and pressed
- 1/2 cup vegetable broth
- 1 small onion diced
- 3 cloves garlic minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes optional
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup canned green olives pitted and sliced
- 1/4 cup chopped fresh parsley
instructions
- cook the pasta according to package directions, drain, and set aside.
- cut the pressed tofu into bite-sized cubes.
- in a dry non-stick skillet, sauté the tofu over medium-high heat for 8-10 minutes, or until golden brown on all sides.
- remove the tofu from the skillet and set it aside.
- in the same skillet, add the vegetable broth, diced onions, minced garlic, dried basil, dried thyme, red pepper flakes (if using), salt, and black pepper. cook over medium heat for about 5 minutes, stirring occasionally, until the onions are tender and the broth is slightly thickened.
- add the sliced olives to the skillet and cook for an additional 1-2 minutes.
- return the cooked tofu to the skillet and stir to combine with the onion-olive mixture.
- add the cooked pasta and chopped parsley to the skillet and toss everything together until the pasta is coated with the flavorful sauce.
notes
you can definitely add some fresh vegetables to this tofu and olive pasta recipe to make it even more flavorful and nutritious! some fresh vegetables that would go well with this recipe include:
- cherry tomatoes, halved
- spinach leaves
- sliced bell peppers (red, yellow, or green)
- sliced zucchini or yellow squash
- chopped broccoli florets
- sliced mushrooms