VEGGIE TOFU PASTA

The inspiration for this pasta came from my friend Grace’s meal plan based on Plant-Based on a Budget. I had never had tofu in pasta, and it was a game-changer for me. It adds a uniquely delicious ricotta-like texture while boosting the protein. Win-win! 

 

From Plant-Based on a Budget by Toni Okamoto (BenBella Books, 2019)

  • Total Time: 10-15 minutes
  • Yield: 6-8 servings

Ingredients

  • 1 pound of your favorite pasta 
  • ½ Tablespoon canola or vegetable oil (or 3 Tablespoons water) 
  • ½ cup diced red, white, or yellow onion (about ½ medium onion) 
  • 1½ teaspoons minced garlic (about 3 small cloves) 
  • 3½ cups packed chopped spinach 
  • 1 (14-ounce) block extra-firm tofu, pressed 
  • 2 teaspoons dried oregano 
  • 1 (25-ounce) jar marinara sauce 

Veggie Tofu Pasta

Directions

  1. In a medium pot over medium-high heat, cook the pasta according to the directions on the package. 
  2. While the pasta cooks, begin the veggie sauce. Heat oil (or water) in a large pot over medium-high heat. 
  3. Add onion and garlic and sauté for 2-3 minutes or until onion is tender and translucent. Add spinach and let it wilt. 
  4. Using your fingers, crumble tofu into pot and cook another 5 minutes. 
  5. Stir in oregano. 
  6. Add marinara sauce and cook 5 minutes. 
  7. While sauce cools, check on pasta. When it’s cooked, remove from heat and drain. 
  8. Divide pasta into bowls and top with sauce. 

Note

TONI’S TIPS: 

You can keep the stems on your spinach. But if you choose to take them off, save them to add extra nutrients to your smoothies! 

 

About the Chef

Toni Okamoto

Toni Okamoto is the founder of Plant-Based on a Budget, the popular website, food blog, and meal plan that shows you how to save dough by eating veggies. She’s also author of the cookbook Plant-Based on a Budget and The Super Easy Vegan Slow Cooker Cookbook. Plant-Based on a Budget has been featured in Reader’s Digest, US News and World Report, and more. Toni’s also a regular presence on the FOX affiliate in Sacramento, where she teaches viewers how to break their meat habit without breaking their budget. Toni is a burrito enthusiast and spends her free time swing dancing across the county. She resides in Sacramento with her wonderful partner, Paul Shapiro. 

  • Total Time: 10-15 minutes
  • Yield: 6-8 servings
  • Ingredients:
    • 1 pound of your favorite pasta 
    • ½ Tablespoon canola or vegetable oil (or 3 Tablespoons water) 
    • ½ cup diced red, white, or yellow onion (about ½ medium onion) 
    • 1½ teaspoons minced garlic (about 3 small cloves) 
    • 3½ cups packed chopped spinach 
    • 1 (14-ounce) block extra-firm tofu, pressed 
    • 2 teaspoons dried oregano 
    • 1 (25-ounce) jar marinara sauce 

    Veggie Tofu Pasta

  • Directions:
    1. In a medium pot over medium-high heat, cook the pasta according to the directions on the package. 
    2. While the pasta cooks, begin the veggie sauce. Heat oil (or water) in a large pot over medium-high heat. 
    3. Add onion and garlic and sauté for 2-3 minutes or until onion is tender and translucent. Add spinach and let it wilt. 
    4. Using your fingers, crumble tofu into pot and cook another 5 minutes. 
    5. Stir in oregano. 
    6. Add marinara sauce and cook 5 minutes. 
    7. While sauce cools, check on pasta. When it’s cooked, remove from heat and drain. 
    8. Divide pasta into bowls and top with sauce. 
  • Note:

    TONI’S TIPS: 

    You can keep the stems on your spinach. But if you choose to take them off, save them to add extra nutrients to your smoothies! 

     

    About the Chef

    Toni Okamoto

    Toni Okamoto is the founder of Plant-Based on a Budget, the popular website, food blog, and meal plan that shows you how to save dough by eating veggies. She’s also author of the cookbook Plant-Based on a Budget and The Super Easy Vegan Slow Cooker Cookbook. Plant-Based on a Budget has been featured in Reader’s Digest, US News and World Report, and more. Toni’s also a regular presence on the FOX affiliate in Sacramento, where she teaches viewers how to break their meat habit without breaking their budget. Toni is a burrito enthusiast and spends her free time swing dancing across the county. She resides in Sacramento with her wonderful partner, Paul Shapiro. 

  • Credit:

    The inspiration for this pasta came from my friend Grace’s meal plan based on Plant-Based on a Budget. I had never had tofu in pasta, and it was a game-changer for me. It adds a uniquely delicious ricotta-like texture while boosting the protein. Win-win! 

     

    From Plant-Based on a Budget by Toni Okamoto (BenBella Books, 2019)

 

 

 

 

 

 

 

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