Garlic Herb Tofu & Tomato Pasta Skillet

A vibrant and flavorful one-skillet pasta dish featuring pan-seared extra-firm tofu, burst cherry tomatoes, fresh basil, and whole wheat spaghetti, served with a simple green salad.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $3.81/serving

Dietary

• High-Fiber
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Sugar

Tags

• one-pot
• sauté
• savory
• healthy
• comfort food

Ingredients

• 20 ounce extra-firm tofu
• 3 tablespoon olive oil
• 4 clove garlic (minced)
• 2 cup cherry tomatoes (halved)
• 4 cup vegetable broth
• 12 ounce whole wheat spaghetti
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 5 ounce fresh baby spinach
• 0.25 cup fresh basil (chopped)
• 0.5 cup grated Parmesan cheese
• 5 ounce mixed greens
• 2 tablespoon balsamic vinegar

Instructions

1. Pat the extra-firm tofu very dry with paper towels. Cut it into 1/2-inch cubes. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the tofu cubes and cook, stirring occasionally, until golden brown and crispy on all sides, about 5-7 minutes. Remove tofu from the skillet and set aside.
2. To the same skillet, add the minced garlic and halved cherry tomatoes. Sauté for 3-4 minutes until the tomatoes start to soften and burst.
3. Pour in the vegetable broth, add the whole wheat spaghetti, dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 8-10 minutes, or until the pasta is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
4. Stir in the fresh baby spinach and chopped fresh basil until the spinach wilts, about 1-2 minutes. Return the cooked tofu to the skillet and gently toss to combine. Season with additional salt and black pepper to taste if needed.
5. While the pasta simmers, combine the mixed greens with the remaining 1 tablespoon of olive oil, 2 tablespoons of balsamic vinegar, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper in a medium bowl. Toss to coat.
6. Divide the pasta skillet among 5 plates. If desired, sprinkle with grated Parmesan cheese. Serve with the simple green salad on the side.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition (per serving)

• Calories: 472
• Protein: 24.9 g
• Carbohydrates: 63.2 g
• Fat: 16.4 g
• Fiber: 13.2 g
• Sodium: 1184 mg
• Saturated Fat: 1.9 g
• Sugar: 8.6 g