Tofu’s Italian Vacation
Tired of the same old pasta? Get ready for a delicious adventure! This Tofu Caprese Pasta is a fresh, flavorful twist on the classic Caprese salad, perfect for a quick and easy meal. With an extra protein boost from the tofu, this dish is dressed in a vibrant medley of juicy tomatoes, fragrant basil, and rich olive oil. It’s so good, you’ll be booking your next kitchen trip to Italy
Equipment
- Large pot
- Knife
- Mixing bowl
- spoon
- Measuring cups
Ingredients
- 180 g diced Roma tomatoes
- 336 g extra-firm tofu drained and pressed
- 20 leaves fresh basil tightly packed, cut into chiffonade
- 455 g pasta penne rigate works well
- 60 ml extra-virgin olive oil
- 30 g minced garlic
- Salt and pepper to taste
Instructions
- Cook the pasta in salted water according to the package directions.
- While the pasta is cooking, chop the tofu into tiny cubes, about 6 mm (¼ inch).
- In a mixing bowl, combine the tofu, tomatoes, basil, garlic, olive oil, salt, and pepper.
- Drain the pasta and toss with the tofu mixture.
- Serve warm or cold.
Notes & Wine Advice
Serving Tip:
This dish is delicious as is, but you can also serve it on toasted bread or crostini for a light and flavorful appetizer that’s perfect for a party.
Wine Advice:
For a dish this light, fresh, and herby, you need a wine that’s equally bright and refreshing. A crisp Pinot Grigio from Italy is a perfect pairing, with its subtle citrus and pear notes that will complement the basil and tomatoes beautifully. For something with a little more body, a light Rosé from Provence would also be a lovely choice, its delicate red fruit flavors making every bite a delight.
Nutrition values
Calories: 330 kcal | Carbohydrates: 45 g | Protein: 12 g | Fat: 14 g | Sugar: 6 g