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Linguini with spinach and smoked tofu

Charlotte Jost from Good Food Bites
Crisp fried tofu and peppery spinach make Charlotte Jost's tasty pasta supper a fabulous meat free meal

Linguini with spinach and smoked tofu

Method

1. Heat two tablespoons of the oil in a frying pan and fry the tofu until crisp. Remove from the pan.

2. Add the remaining oil to the pan and fry the onion and garlic until soft. Add the spinach and cook until the excess liquid has evaporated. Stir in the peas.

3. Add half a carton of cream along with tofu to pan. Stir well, but do not allow the mixture to boil. Add the basil and season to taste.

4. In the meantime, cook the pasta according to the instructions on the packet. Drain and toss with the tofu mixture. Serve with Parmesan cheese or the dairy free equivalent.

Comments add a comment

Jen F - UKTV | Posted 03-Aug-08

I added a handful of chopped fresh tomatoes to add colour. Tasted nice and creamy, very subtle flavour. Would make again!

Serves: 4

Prep: 35 min
Cook: 20 min

Ingredients
4 tbsp Olive oil
1 packet fresh smoked Tofu, sliced
1 large white onion, diced
2 garlic clove, crushed
1 packet baby spinach leaves
150g frozen peas
1 carton soya cream
2 tbsp fresh basil leaves
1 pinch salt and fresh ground black pepper
400g Linguine