Wednesday, November 7, 2012

Tofu Marinara Pasta with Kale

Simple, tasty, healthy main dish. First time I've used nutritional yeast, and to be honest, I was a little bit scared. Maybe it's because when I was a child, my dad told me that the yeast in the freezer was dip and dots ice cream, so I ate it and was totally disgusted by the flavor and have been slightly scared of yeast ever since. Maybe it's because yeast is a living organism and it's odd to me to eat it whole in food. Anyhow, it was tasty and pretty quick meal, packed full of protein.

Tofu Marinara Pasta with Kale
from edible perspective
makes 6 ramekins full

8 oz. dry short pasta
7 oz. soft tofu, drained
1.5 cups marinara sauce (recipe here)
2 Tbs. Parmesan OR 1.5 Tbs. nutritional yeast + Parmesan to garnish
1/4 tsp. garlic, minced
1 tsp. oregano
1/2 head kale, chopped small
1 tsp. oil
salt and pepper to taste
Optional: red pepper flakes (to garnish)

1. Pre-heat oven to broil.
2. Cook pasta according to package directions.
3. Add tofo, marinara, yeast, garlic, and oregano to a blender and blend until well combined.
4. Heat olive oil over medium heat in a skillet. Add kale and cook for 2-4 minutes, until wilted, stirring frequently.
5. Combine pasta to the kale, add sauce, and heated until hot.
6. Spoon pasta into ramekins, top with extra Parmesan cheese (or other cheese), and broil for 203 minutes, until bubbly. Top with red pepper flakes (if desired) and serve.

1 comment:

  1. Delicious and filling. Well seasoned, and the kale is fortifying.