September 19, 2008

Garlicky Tofu with Spinach over Pasta

Garlicky Tofu with Spinach over Pasta

There was nothing extravagant about this recipe, but it was a good, solid, filling meal. I couldn't find baked tofu (that wasn't teriyaki- or hickory-flavored), so I used a garlic-and-pepper flavored tofu steak (which actually had a very nice flavor on its own, and would probably be wonderful marinated and then grilled or broiled). The minced garlic did not stick to the tofu as they cooked together, like the recipe suggested, but I don't think it mattered too much in the end. There was still plenty of garlic flavor. I used a simple marinara sauce from Trader Joe's (good taste but extremely thin) over the whole wheat pasta, spinach, and tofu. I almost thought about adding a sprinkling of grated Parmesan, but I actually think there was enough flavor without it.

Make again? Maybe. It's a cheap meal to make, considering you only need 5 ingredients, a couple of which are probably already on hand.




Garlicky Tofu with Spinach over Pasta
Vegetarian Times, October 2005

No comments:

Post a Comment