INGREDIENTS:
- 1 cup seasoned, extra-firm sprouted tofu, cubed (½” cubes)
- 1 (16 ounce) package uncooked farfalle pasta
- Rape seed oil, divided
- 4 cloves garlic, diced
- 1/2 onion, diced
- 2 small zucchini, chopped
- 2 small yellow squash, chopped
- ½ cup frozen peas
- 1 cup fresh (off the cob) corn
- 6 Roma tomatoes, chopped
- Fresh basil leaves
- ¼ cup dry white wine
- 1 teaspoon red pepper flakes
- 1/2 cup grated Parmesan cheese
SEASONED TOFU:
In a medium size bowl, combine cubed tofu with 1 tablespoon (medium heat) hot sauce, ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon Italian seasoning, 1 tablespoon dry white wine, 1 teaspoon rape seed oil. Mix well and let marinate, refrigerated, 2 hours or longer.
DIRECTIONS:
- In a large pot of boiling salted water, cook farfalle pasta according to package directions or cook until al dente; drain and set aside.
- Heat ¼ cup rape seed oil in large skillet; add tofu + marinade to skillet and sauté over medium heat until evenly browned on all sides; set tofu aside.
- Heat the remaining ¼ cup oil in the skillet. Stir in garlic and onion and cook until tender. Mix in zucchini, squash, tomatoes, corn and basil and cook 4 minutes; add white wine and season with red pepper. Continue cooking 5 – 7 minutes longer.
- Next, add the frozen peas and stir well. Then, mix the pasta and tofu into the skillet and continue cooking for 5 minutes, or until heated through.
- Spoon the Pasta Primavera into a large pasta serving dish and sprinkle with cheese.
- Serve immediately, while hot.
Bon Appétit!
