Canada / Canada's food guide
Tofu pasta primavera
This spring inspired pasta, uses frozen vegetables so you can enjoy the taste of spring year-round. Be sure to make extra, because you'll want leftovers!
Ingredients
- whole wheat penne pasta225 g
- vegetable oil30 mL (2 tbsp)
- tomatoes, diced750 mL (3 cups)
- garlic, crushed3 cloves
- diced onion125 mL (½ cup)
- medium-firm tofu, diced454 g
- dried basil7 mL (½ tbsp)
- salt (optional)2 mL (½ tsp)
- lower sodium vegetable broth500 mL (2 cups)
- mixed frozen vegetables375 mL (1 ½ cups)
- grated parmesan cheese (optional)60 mL (¼ cup)
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Bring a large pot of water to a boil and prepare pasta according to the package instructions. Drain and set aside.
In a large pan, heat vegetable oil over high heat. Add tomatoes and cook while stirring for 5 minutes or until tomatoes begin to soften.
Stir in garlic and onions and cook for 2 minutes or until softened while stirring.
Stir in tofu, basil, salt (optional) and vegetable broth. Bring to a simmer and cook for 10 minutes or until sauce has reduced by half.
Pour in frozen vegetables and cook for 6 to 8 minutes or until warmed through. You may add some water, 30 mL (2 tbsp) at a time to adjust the sauce to your desired consistency.
Add cooked penne to the pan and stir to coat with sauce. Top with parmesan cheese (optional).
