Penne With Roasted Tofu, Peppers and Spinach in Garlic Sauce

“I found this recipe years ago, I don't remember where. It is a lovely dish for entertaining your vegetarian friends, and the leftovers keep well if you're flying solo. The roasted tofu is very versatile and also works well in salads, stir-fries, and many other dishes. Cook time is estimated and reflects the minimum marinating and cooling times for the tofu. This dish is vegan if you omit the parmesan cheese.”
READY IN:
1hr 25mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. FOR TOFU:.
  2. Preheat oven to 450°F.
  3. Combine soy sauce or tamari and sesame oil in a medium bowl.
  4. Stir cubed tofu into mixture and toss to coat. Marinate at least 20 minutes, up to 2 hours.
  5. Spread tofu in a single layer in a baking dish. Bake 25 minutes, or until golden brown all over, tossing with spatula halfway through cook time.
  6. Let tofu cool, up to 24 hours.
  7. FOR PENNE AND VEGGIES:.
  8. Bring a large pot of salted water to boil for the pasta.
  9. Heat olive oil in a large skillet over medium heat. Add red pepper and saute until tender (about 5 minutes).
  10. Stir in garlic and red pepper flakes and cook for 2 minutes, stirring often.
  11. Add spinach, vegetable stock and salt and cover pan. Cook about 2 minutes, until spinach is wilted but still bright green.
  12. Uncover, stir in tofu and continue to cook on low heat, stirring often, while the penne cooks.
  13. Drain pasta and stir in tofu and veggies.
  14. Top with grated parmesan if desired.

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