Tantalize your taste buds with a delectable journey into the world of flavors with our Linguine with Tomatoes and Tofu recipe. This symphony of textures and tastes is a symphony for the senses, combining the tangy sweetness of tomatoes, the savory richness of tofu, and the comforting embrace of linguine pasta. Dive into a culinary adventure that celebrates the beauty of simple, yet exquisite ingredients, crafted to perfection.
Our culinary journey begins with a vibrant tomato sauce, a tapestry of fresh, ripe tomatoes, kissed by the summer sun and slow-simmered to capture their essence. The addition of aromatic herbs, a hint of garlic, and a touch of chili pepper adds a layer of complexity, creating a sauce that is both vibrant and savory.
Center stage in this delightful dish is the tofu, a versatile plant-based protein that absorbs the flavors of the sauce like a sponge. Pan-fried until golden brown, the tofu takes on a delightful crispy exterior, while maintaining a soft and tender interior. Its delicate flavor allows it to blend seamlessly with the tangy tomato sauce, creating a harmonious balance of flavors.
The linguine pasta serves as the perfect canvas for this culinary masterpiece. Cooked al dente, the pasta retains a slight bite, providing a satisfying textural contrast to the velvety sauce and crispy tofu. Each twirl of linguine captures a burst of flavor, a symphony of textures that dances on the palate.
Whether you're a seasoned cook or just starting your culinary adventure, this Linguine with Tomatoes and Tofu recipe is sure to impress. Its simplicity and affordability make it a weeknight favorite, while its elegance and sophistication make it perfect for special occasions. So gather your ingredients, fire up your stove, and embark on a culinary journey that will leave your taste buds craving more.
TOMATO TOFU BASIL PASTA
Healthy, easy, and light, this pasta is a great summer evening treat!
Provided by KatieDB
Categories Main Dish Recipes Pasta
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain, reserving 2 cups of the water.
- Heat olive oil in a large saucepan over low heat. Cook garlic in hot oil until golden brown, 2 to 3 minutes; add tofu and continue cooking and stirring until browned, about 5 minutes more.
- Arrange tomatoes in the bottom of the saucepan so the cut sides are down; cook until softened, 2 to 3 minutes. Squeeze the tomatoes with the back of a fork to release their juices.
- Pour 1 cup reserved water over the tomato mixture; bring to a simmer and cook until the liquid reduces slightly, about 5 minutes. Add more reserved water if the liquid gets too thick.
- Remove saucepan from heat; add drained penne. Stir cheese and basil through the pasta mixture; season with salt and pepper.
Nutrition Facts : Calories 699.1 calories, Carbohydrate 114.9 g, Cholesterol 5.9 mg, Fat 16.6 g, Fiber 6.1 g, Protein 26.8 g, SaturatedFat 3.5 g, Sodium 119.7 mg, Sugar 5.3 g
LINGUINE WITH FRESH TOMATOES
This garlic and basil linguine is a perfect way to use up your late-summer tomato harvest. It makes a great light supper when paired with a salad, or you can make it heartier with some chopped chicken. -Susan Jones, Downers Grove, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl., Drain linguine; toss with butter. Add to tomato mixture and toss to combine.
Nutrition Facts : Calories 233 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 567mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein.
LINGUINE WITH TOMATOES AND TOFU
Provided by Florence Fabricant
Categories dinner, easy, weekday, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil for the linguine. Toss in a teaspoon of salt.
- While water is coming to a boil, core tomatoes, cut in eighths and pulse in a food processor until finely chopped. Transfer the chopped tomatoes to a colander suspended over a bowl so excess liquid can drain.
- When the water is boiling, add the linguine and stir.
- Heat two tablespoons of the oil in a saucepan, add the garlic and cook over medium-low heat until lightly browned. Remove from the heat and put in a large bowl. Stir in the drained tomatoes and capers and fold in the tofu. Season to taste with salt and hot red pepper flakes. The seasonings should be fairly assertive so they will not fade once the pasta is mixed in. Set aside.
- When the linguine has cooked about seven minutes and is al dente, drain it in a colander, toss it with the remaining tablespoon of oil and add it to the bowl with the tomatoes. Add the basil and fold all the ingredients together. Check seasonings and serve while still warm.
Nutrition Facts : @context http, Calories 514, UnsaturatedFat 13 grams, Carbohydrate 72 grams, Fat 17 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 626 milligrams, Sugar 5 grams
CRISPY TOFU WITH BALSAMIC TOMATOES
You don't need to fry tofu to get it crisp-edged and golden brown. Drizzling it with a mix of cornstarch and oil, then roasting it will deliver a closely crunchy approximation that won't splatter oil across your countertop. Here, the tofu is roasted alongside balsamic-glazed cherry tomatoes, sliced garlic and red onions, all of which caramelize as they cook. Top everything with a handful of fresh herbs, then serve it over rice, quinoa or another grain for an easy, plant-based meal. Note that the recipe serves only two to three. To double it, use two sheet pans and add a few extra minutes to the cook time.
Provided by Melissa Clark
Categories easy, weekday, vegetables, main course
Time 55m
Yield 2 to 3 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees and line a sheet pan with parchment paper.
- Arrange tofu slices on a clean kitchen towel or on paper towels. Cover with another kitchen towel (or paper towels) and place a flat cutting board or baking pan on top. If your cutting board or pan is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 15 minutes, and up to 45 minutes.
- Transfer tofu to a cutting board and cut slabs into 1-inch cubes. Pat them dry with paper towels and season both sides of the tofu with 3/4 teaspoon of the salt and 1/4 teaspoon black pepper.
- In a medium mixing bowl, whisk together 1 tablespoon oil, cornstarch, garlic powder (if using) and 1/2 teaspoon of the oregano. Add tofu to cornstarch mixture and gently toss until tofu is evenly coated. Dump tofu onto one side of the prepared sheet pan.
- In a large bowl, toss together tomatoes, onion, garlic, balsamic vinegar, remaining 1/2 teaspoon oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle in the remaining 2 tablespoons of the oil, tossing to combine.
- Arrange vegetables on other side of the prepared sheet pan. Bake until tofu is crisp and golden brown, and tomatoes are condensed, 25 to 35 minutes. Halfway through baking, flip tofu and toss vegetables while keeping the tofu and veggies separate.
- To serve, sprinkle cilantro on top and drizzle with balsamic and oil, if you'd like.
Tips:
- Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your sauce will be.
- Choose firm tofu: Firm tofu will hold its shape better in the sauce.
- Press the tofu before cooking: Pressing the tofu will help remove excess water, resulting in a firmer texture.
- Marinate the tofu: Marinating the tofu in a flavorful mixture before cooking will add extra flavor.
- Don't overcrowd the pan: When cooking the tofu, don't overcrowd the pan or the tofu will steam instead of fry.
- Cook the tofu until golden brown: Cook the tofu until it is golden brown on all sides for the best flavor and texture.
- Use a variety of vegetables: Feel free to add other vegetables to the sauce, such as bell peppers, zucchini, or mushrooms.
- Season to taste: Be sure to season the sauce to taste with salt, pepper, and other herbs and spices.
- Serve with your favorite pasta: Linguine is a great choice for this dish, but you can also use spaghetti, penne, or any other type of pasta you like.
Conclusion:
This linguine with tomatoes and tofu is a delicious and easy-to-make meal that is perfect for busy weeknights. The combination of sweet tomatoes, savory tofu, and flavorful sauce is sure to please everyone at the table. Plus, it's a great way to get your daily dose of vegetables. So next time you're looking for a quick and easy meal, give this linguine with tomatoes and tofu a try. You won't be disappointed.
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