Smoked Tofu & Spinach Linguine
This one is delicious, quick and simple, with plenty of flavour and nutrients. If you haven't tried smoked tofu, you will love it, it is quite different from the tofu you are probably used to from asian restaurants or normal supermarkets. Usually you can find it in organic or health supermarkets. This one can easily be made vegan, and if you haven't tried the fresh soy products, but only had the UHT type products they were selling commonly 5-10 years ago, you will find they taste much better. The after taste is gone :-) Enjoy!!
Serves 4, prep and cooking time ~20mins
- 4 tbsp olive oil
- 1 packets fresh smoked tofu, sliced
- 1 large white onion, diced
- 2 clove garlic, crushed
- half a tub of chestnut mushrooms, sliced
- 500g spinach leaves (baby spinach or silverbeet - up to you)
- 150 g frozen peas
- 1 cartons cream (soya for vegan version)
- 2 tbsp leaves basil
- 1 pinches black pepper
- 4 tbsp toasted pine nuts
- 400 g fresh linguine
- Grated parmesan, or dairy free equivalent to serve
- Heat two tablespoons of the oil in a frying pan and fry the tofu and mushrooms until lightly browned. Remove from the pan.
- Add the remaining oil to the pan and fry the onion and garlic until soft. Add the spinach and cook until the excess liquid has evaporated. Stir in the peas.
- Add half a carton of cream along with tofu and mushrooms to pan. Stir well, but do not allow the mixture to boil. Add the basil and pine nuts and season to taste.
- In the meantime, cook the pasta according to the instructions on the packet. Drain and toss with the tofu mixture. Serve with Parmesan cheese or the dairy free equivalent.
Source: uktv.co.food, slightly adapted to personal taste.