Tofu & Mushroom Farfalle
Servings: 2
Calories: 727kcal
Ingredients
- ½ pound (227 g) firm tofu, patted dry and sliced into ¾-inch pieces
- 4 tablespoons (60 mL) olive oil, divided
- ½ teaspoon (1 g) grated lemon peel
- 2 cups (200 g) gluten-free corn pasta (preferably farfalle)
- ½ pound (227 g) mushrooms (portobello or porcini), washed and sliced
- 4 cloves garlic , minced
- ½ teaspoon (3 g) kosher or fine sea salt
- ½ teaspoon (1.1 g) freshly ground black pepper
- 3 cups (60 g) arugula
- 4 tablespoons (32 g) pine nuts, toasted
Instructions
- Brush tofu with 1 tablespoon olive oil, season with grated lemon peel, and set aside for 30 minutes. Grill the tofu slices for 2-3 minutes per side – the tofu is very delicate, so turn it carefully. Set aside when grilled.
- Boil the pasta according to package instructions, drain, and set aside.
- Meanwhile, heat the remaining olive oil in a large skillet over medium-high heat. Add sliced mushrooms and sauté for 5 minutes, stirring occasionally. Reduce the heat, add minced garlic, and season with salt and pepper. Cook for 1 minute, then add pasta and arugula, and toss everything together. Remove from the heat.
- Divide the pasta between 2 serving bowls. Top with the tofu, scatter with toasted pine nuts, and serve.
Nutrition
Calories: 727kcal | Carbohydrates: 57g | Protein: 22g | Fat: 49g | Saturated Fat: 6g | Sodium: 639mg | Potassium: 667mg | Fiber: 5g | Sugar: 5g | Vitamin A: 712IU | Vitamin C: 7mg | Calcium: 201mg | Iron: 4mg