Easy, peasy is what this plant-based Veggie and Tofu Pasta is all about.
This is best for when you’ve got a Tupperware full of leftover whole wheat pasta in the fridge and want to figure out a fast way to use it. Or, if you know you’ve got a crazy week coming up and the kids will need to eat soon after you get home, you can make a big batch of pasta on Sunday and add the vegetables and protein later.
It’s as basic as it gets, but it checks all of the nutrient boxes—and sometimes basic is just what you need.
INGREDIENTS
- 1 small onion, diced
- 1 garlic clove, diced
- 1 tablespoon olive oil
- 2 ounces firm tofu, cubed
- 1/4 cup frozen peas
- 1 carrot, diced
- 1/4 cup frozen corn
- 1 cup cooked whole wheat pasta
DIRECTIONS
- Sauté onion and garlic in olive oil.
- When onions are soft, add the tofu and veggies and sautee until carrots begin to soften.
- Add pasta to veggie-tofu mixture and for two minutes.
WHY WE LOVE THIS RECIPE
It’s great for vegans and for kids. And while it may not be complex, it’s got all of the important nutrients you want in a meal. There are plenty of veggies represented, the pasta provides fiber, and tofu delivers plenty of protein. (Be sure to buy organic tofu if you can, since the majority of non-organic soy is genetically modified to withstand heavy pesticide applications.)
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