Garlicky Tofu With Spinach Over Pasta Recipes

Steps:

• Boil pasta according to package directions but only till its almost done.
• Wash and clean the spinach and steam with a little water for 4 minutes in the microwave.
• Once it is steamed, blenderize it with the same water to get a spinach paste which is kind of watery
• In a large non stick skillet, heat oil.
• When oil gets hot, add the chopped garlic.
• When the garlic is slightly browned add the onions and stir fry till the onions turn brown.
• Add the tofu and stir fry till the tofu changes color a bit and looks slightly as if it has been fried.
• At this point add the red pepper flakes/powder and stir. Immediately add the the spinach paste
• Let it simmer.
• Add salt.
• When the water from the spinach reduces add the semi cooked pasta and let it cook completely. If you think more water is needed add that.
• I don't add cheese, but can also do the last step in the oven with mozzarella on top.
• I like this hot and cold--tastes good every way.

Steps:

• 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.

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
• After pasta has been cooking for about 2 minutes, melt the butter in a large skillet over medium-high heat. Add the pistachios, garlic and capers and cook, stirring to keep the garlic from scorching, until fragrant, about 1 minute.
• Add spinach to skillet one handful at a time, season with salt and cook, tossing, until wilted, about 1 or 2 minutes.
• Using a slotted spoon, transfer pasta to the skillet along with 1/2 cup pasta water. Season with salt and pepper and cook over medium-high, tossing, until liquid reduces and coats the pasta, 2 to 3 minutes; season with salt and pepper. Serve topped with Parmesan.

Steps:

• Trim and wash spinach; do not dry. Chop leaves in one-inch pieces. Cut tofu in two horizontally and wrap in paper towels. Put it under a couple of plates.
• Put butter or oil in a large nonstick skillet over medium-high heat. A minute later, add ginger, garlic and chilies and cook, stirring occasionally, until garlic begins to color.
• Stir in garam masala or curry powder and a large pinch of salt and cook, stirring, for about 30 seconds. Add spinach and cook, stirring, until it wilts, then add yogurt and a cup of cream. Pick out chilies and discard.
• Cook mixture over medium-high heat; liquid in spinach will boil off. When mixture is nearly dry, cut tofu into half-inch pieces and incorporate. When tofu is hot, add remaining cream and cook for another minute or two, stirring. Adjust seasoning and serve.