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1
Press tofu (overnight if you can) so all liquid is removed.
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2
To do this, you can either use a tofu press or simply use dish towels and something heavylike books.
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To do the dish towel method, fold a towel into fourths and place on a cutting board or baking sheet (anything that will prevent liquid from going all over your counter.)
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4
Next, place the tofu block on top of the towel.
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Fold another towel into fourths and place on top of the block, followed by a sheet of plastic wrap or aluminum foil (so your books arent damaged.)
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Place books or other heavy objects on top of the towel and let the liquid press out.
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7
The longer you leave it, the better.
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8
Dice tofu into 1/2 squares, spray with cooking spray and place in a Ziploc bag with garlic powder.
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Shake vigorously.
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Place onto a baking sheet and bake tofu at 400 degrees F for 20 minutes, flipping the tofu pieces halfway through.
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When done, remove from oven and set aside.
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12
For the garlic, you can either peel each clove (thats what I did) or roast the bulb in peel.
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Either way, you want to wrap the garlic in foil and toss it into a 400 degree F oven for about 30 minutes.
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If you peeled it before roasting, all you have to do after the roasting process is toss it into the blender.
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If you chose to roast it in the peel, make sure you peel it after roasting.
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The garlic should be fork-tender.
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17
Cook rotini pasta in a pot of salted boiling water according to package instructions.
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Then, rinse and set aside.
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Saute red onion in a skillet over medium heat.
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When onions begin to soften, add vegetable broth and let simmer for 5 minutes.
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Transfer onion and broth to a blender or food processor.
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Add the roasted garlic, salt and pepper and blend well.
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Set aside.
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24
Saute spinach over medium heat in the same pan you used for your onion until it is slightly wilted.
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25
Toss pasta, tofu, spinach, garlic onion sauce and beans in the same pot you used to cook your pasta.
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26
If needed, heat pasta over low heat until warm through.
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Serve immediately.
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Nutrition information per serving: 380 calories, 56g carbs, 29g protein, 4g fat.
