Fusilli and Asparagus With Tofu-Dill Sauce

This one-dish meal has enough tofu in it to get the health benefits, but not enough that it overpowers the senses of those who try to avoid it. It also has pasta and fresh vegetables to satisfy everyone.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  tablespoon olive oil
• 2  garlic cloves, minced
• 8  ounces soft tofu, patted dry and cut into coarse pieces
• 1⁄4 cup lemon juice
• 1  tablespoon Dijon mustard
• 2  tablespoons  chopped fresh dill
• 3⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄3 cup  corn oil
• 1  lb  fusilli or 1  lb  curly pasta
• 1⁄2 lb asparagus, cut into diagonal 1 inch pieces

Directions

1. Heat oil in small skillet, add garlic and cook over medium low heat about 3 minutes or until fragrant. Blend garlic, tofu, lemon juice, mustard, dill, salt, and pepper in a food processor until smooth Add corn oil, and blend until emulsified.
2. Meanwhile, cook pasta until tender, adding asparagus in the last 3-4 minutes Drain and toss with sauce.