This Quick Tofu and Greens Pasta is the answer to your weeknight meal struggles! As a busy family of five, we are often at a loss for what to cook, even with two Chefs in the house! Anytime that we do not know what to eat, I throw together a quick pasta dinner like this one. It comes together quickly, it's cheap, it's filling and always tastes amazing! The über quick tomato sauce made with garlic, tomato paste, water and spices is the perfect base for pasta. It comes together in minutes and its versatility is unmatched. Mixed with some veggies and nutritional yeast, it makes this vegan pasta recipe really hit the spot.
Ingredients for quick tofu and greens pasta
- Tofu- For this dish I froze my tofu first. It is not necessary to do so but it makes the tofu more porous so that it soaks up more flavor. Also, it gives the tofu a slightly firmer texture that is meatier. For that reason, I almost called this quick tofu and greens pasta tofu bolognese! Be sure to squeeze the excess water from the tofu before cooking. You will be shocked that you can wring out the water easily from thawed tofu with your hands. It is just like squeezing a sponge!
- Greens-I love adding greens to my pasta dishes. This quick tofu and greens pasta is no exception. For this dish I used collard greens. Collards are hardy, slightly bitter and pair perfectly with the quick garlicky sauce. I like to add the greens as the last step, to preserve their color and nutrients. Other greens that can be substituted are kale, or spinach, taking care not to overcook them. Pairing greens with tomato sauce is a nutritionally sound combo since the vitamin c helps the body absorb iron!
- Corn-I used frozen corn in this quick tofu and greens pasta. You could also use corn off the cob for a fresher twist! I love using frozen corn when I am too busy to chop another vegetable or when the fridge is bare. I always have a bag of corn and peas in the freezer for this reason.
- Seasonings-This pasta dish is very simply seasoned. By design it is quite mild. I made the spices this way to keep it family friendly. It has garlic, onion powder and Italian seasoning which are the building blocks for any Italian style tomato sauce. We add smoked paprika for a mild and smoky undertone. It is optional, but I recommend adding some chili flakes and bring more to the table for anyone who likes a little spice in their life.
How to Make Quick Tofu and Greens Pasta
This is a really easy recipe. The steps are quick and simple and your dinner can be on the table in about 30 minutes. Also here is a quick reminder to taste your food! 3 decades of restaurant chefery have taught me to always taste my food and adjust the seasonings. My recipes are always low in salt so you may certainly add more.
- First, Cook the pasta- always follow the directions on the box. Be careful not to over cook as nobody likes mushy pasta!
- Then brown the tofu- you are cooking this meaty tofu with garlic and seasonings. It is a really quick step that makes a world of difference in this plant-based pasta.
- Next make the quick tomato sauce-caramelizing the tomato paste brings out a deeper flavor in the sauce. Doing it in the same pan as the tofu makes it so very simple.
- Finish the dish- Last add the collard greens to wilt and mix the pasta into the sauce, add nutritional yeast and enjoy!
More easy vegan pasta dishes
Pasta dinners are a family favorite. My husband and I eat them as is and the kids add parmesan or occasional meatballs. That is why I love to make vegan pasta dinner. The versatility is unmatched and everyone is always full and happy! Plus, you can't beat the frugality of pasta. Most store-bought pastas cost between 1-3 dollars per box and yield about 5-6 servings!
Quick Tofu and Greens Pasta
Equipment
- Sauce pot for cooking pasta, saute pan for sauce
Ingredients
- 3 garlic cloves minced
- 16 oz extra firm tofu frozen, thawed and drained of excess water then crumbled
- 2 cups collard greens shredded
- 1 cup corn kernels frozen
- 4 tbsp tomato paste
- ¼ tsp red pepper flakes optional
- 2 cups water
- 2 TBSP nutritional yeast
- 1 TBSP olive oil extra virgin
- 1 black pepper to taste
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp italian seasoning
- 16 oz whole wheat pasta
- 1 tsp smoked paprika
Instructions
- Cook pasta according to box directions, being careful not to overcook
- Heat olive oil over medium heat, add garlic and cook for 3 minutes until sizzling and fragrant
- Add crumbled tofu, salt, onion powder and smoked paprika, stir once and do not move for 3-4 minutes to give the tofu some nice seared golden color. Add tomato paste then cook 3 more minutes stirring occasionally. Tomato paste should turn a darker color from the caramelization.
- Add water and corn and bring to a boil, then turn down to a simmer to let the sauce thicken.
- Lastly add the collard greens and stir into the hot sauce to wilt, add the pasta, nutritional yeast, optional red pepper flakes and black pepper and mix well. Taste for salt and adjust to your liking.
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