Tofu, Pasta and Olives Recipe

Name: Tofu, Pasta and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g soft tofu (2 blocks); 2 tablespoons olive oil; 2 onions, diced; 2 cups kale or 2 cups spinach, chopped; 1 bay leaf; ½ teaspoon basil (dried); ½ teaspoon oregano (dried); ½ teaspoon thyme (dried); ¼ cup light miso; ⅓ cup kalamata olive, pitted and chopped (black); ⅓ cup green olives, pitted and chopped (or substitute with sun-dried tomatoes); 1 lb fettuccine, linguine (or other long noodles); pepper

Servings: persons

500 g soft tofu (2 blocks)
2 tablespoons olive oil
2 onions, diced
2 cups kale or 2 cups spinach, chopped
1 bay leaf
½ teaspoon basil (dried)
½ teaspoon oregano (dried)
½ teaspoon thyme (dried)
¼ cup light miso
⅓ cup kalamata olive, pitted and chopped (black)
⅓ cup green olives, pitted and chopped (or substitute with sun-dried tomatoes)
1 lb fettuccine, linguine (or other long noodles)
pepper

1
In a small pot of simmering water, poach tofu for three minutes.
2
Drain and set aside.
3
In a skillet, heat oil over medium heat.
4
Add onions, kale, bay leaf, basil, oregano and thyme.
5
Cook, stirring occasionally, about 10 minutes or until onions are translucent, reducing heat to low after 3-4 minutes.
6
Discard bay leaf.
7
In a food processor or blender, puree the onion mixture with tofu and miso until smooth and creamy (for a chunkier sauce, mix ingredients by hand).
8
Stir in chopped olives.
9
Meanwhile, in a large pot of boiling water, cook pasta until tender but firm and drain.
10
Immediately toss with tofu mixture and season with pepper.
11
Source: Vegetarian Tastes of Toronto, p. 58.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 500 g soft tofu (2 blocks), 2 tablespoons olive oil, 2 onions, diced, 2 cups kale or 2 cups spinach, chopped, and more.

Yes, Tofu, Pasta and Olives 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.

That's it — enjoy your meal!

Tofu, Pasta and Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions