Summer Tofu and Corn Pasta Recipe

Name: Summer Tofu and Corn Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound spinach farfalle pasta; 1 tablespoon canola oil; 2 (8 ounce) packages firm silken tofu, drained and diced; 3 tablespoons honey; 1 tablespoon Dijon mustard; 1 teaspoon dry mustard; 2 teaspoons Old Bay Seasoning; 1 teaspoon kosher salt; freshly ground black pepper to taste; 2 ears fresh sweet white corn, cut from the cob; 1/3 cup nutritional yeast

Servings: persons

1 pound spinach farfalle pasta
1 tablespoon canola oil
2 (8 ounce) packages firm silken tofu, drained and diced
3 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon dry mustard
2 teaspoons Old Bay Seasoning
1 teaspoon kosher salt
freshly ground black pepper to taste
2 ears fresh sweet white corn, cut from the cob
1/3 cup nutritional yeast

1
Bring a large pot of lightly salted water to a boil.
2
Add pasta, and cook for 13 to 15 minutes or until al dente; drain.
3
Heat oil in a large saucepan over medium heat, and stir in the tofu.
4
Mix in honey and Dijon mustard.
5
Season with dry mustard, 1 teaspoon Old Bay Seasoning, kosher salt, and pepper.
6
Cook and stir until tofu is thoroughly coated.
7
Mix corn into the saucepan.
8
Season with remaining Old Bay Seasoning and nutritional yeast.
9
Cook until heated through.
10
Allow to cool about 5 minutes before serving over the cooked pasta.

135

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound spinach farfalle pasta, 1 tablespoon canola oil, 2 (8 ounce) packages firm silken tofu, drained and diced, 3 tablespoons honey, and more.

Yes, Summer Tofu and Corn Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Tofu and Corn Pasta

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