Recipe by chiclet
I found this recipe years ago, I don't remember where. It is a lovely dish for entertaining your vegetarian friends, and the leftovers keep well if you're flying solo. The roasted tofu is very versatile and also works well in salads, stir-fries, and many other dishes. Cook time is estimated and reflects the minimum marinating and cooling times for the tofu. This dish is vegan if you omit the parmesan cheese.
Top Review by MargoMart
This was great. My family loved it. I upped the olive oil, garlic and red pepper flake (basically like making spaghetti garlic & oil) and didn't 'stem' the spinach. This is a keeper.
- 1 tablespoon soy sauce or 1 tablespoon tamari
- 1 tablespoon sesame oil
- 1 lb extra firm tofu, pressed and cut in 1/2-inch cubes
- 1⁄4 cup olive oil
- 1 red bell pepper, sliced
- 6 garlic cloves, minced
- 1⁄4 teaspoon red pepper flakes
- 1 lb penne pasta
- 12 ounces spinach, rinsed, stemmed and torn
- 1⁄2 cup vegetable stock
- 1⁄2 teaspoon salt
- grated parmesan cheese, to taste (optional)
Directions See How It's Made
- FOR TOFU:.
- Preheat oven to 450°F.
- Combine soy sauce or tamari and sesame oil in a medium bowl.
- Stir cubed tofu into mixture and toss to coat. Marinate at least 20 minutes, up to 2 hours.
- Spread tofu in a single layer in a baking dish. Bake 25 minutes, or until golden brown all over, tossing with spatula halfway through cook time.
- Let tofu cool, up to 24 hours.
- FOR PENNE AND VEGGIES:.
- Bring a large pot of salted water to boil for the pasta.
- Heat olive oil in a large skillet over medium heat. Add red pepper and saute until tender (about 5 minutes).
- Stir in garlic and red pepper flakes and cook for 2 minutes, stirring often.
- Add spinach, vegetable stock and salt and cover pan. Cook about 2 minutes, until spinach is wilted but still bright green.
- Uncover, stir in tofu and continue to cook on low heat, stirring often, while the penne cooks.
- Drain pasta and stir in tofu and veggies.
- Top with grated parmesan if desired.