Green Goddess Pasta (with the crispiest tofu!)
My green goddess pasta is tossed in a vibrant pesto with asparagus and broccoli, then topped with crispy golden tofu for the ultimate crunch. It’s fresh, hearty, and on the table in just 30 minutes!
Ingredients
- 12 ounces short-cut pasta
- 1 medium head of broccoli, cut into small florets
- 1 bunch asparagus spears, cut into 1-inch pieces
Crispy Tofu
- 1 package medium-firm tofu, cut into 1-inch cubes
- 2 tablespoons soy sauce
- ¼ cup all-purpose flour
- ¼ cup nutritional yeast
- 1 tablespoon sweet paprika
- 2 tablespoons olive oil
Green Goddess Pesto
- 1 cup basil leaves, packed
- 1 cup parsley, packed
- ½ cup cashews, toasted
- ¼ cup olive oil
- ¼ cup lemon juice, fresh is best
- 2 cloves garlic
- ¼ teaspoon salt
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions. Three minutes before the pasta is cooked, add the broccoli and asparagus to the pot. Reserve 1 cup of the pasta cooking water and then drain the pasta and put it back into the pot.12 ounces short-cut pasta, 1 medium head of broccoli, 1 bunch asparagus spears
- While the water for the pasta is heating, make the tofu. Put the cubes of tofu into a shallow bowl, pour the soy sauce over the top, and gently mix it around. Let it marinate for 5 minutes.1 package medium-firm tofu, 2 tablespoons soy sauce, ¼ cup all-purpose flour, ¼ cup nutritional yeast, 1 tablespoon sweet paprika, ¼ teaspoon salt
- In a shallow bowl, mix the flour, nutritional yeast, and paprika. Take the tofu out of the marinade and put it into the bowl, working in batches. Make sure that each piece of tofu is covered in the breading.
- Heat the oil in a large, nonstick pan over medium heat. Add the tofu and cook, turning a few times, until it is crispy, about 10 minutes.2 tablespoons olive oil
- To make the green goddess pesto, place the ingredients into your blender and blend on high until smooth. The pesto will be quite thick.1 cup basil leaves, 1 cup parsley, ½ cup cashews, ¼ cup olive oil, ¼ cup lemon juice, 2 cloves garlic
- Pour the pesto over the pasta, add half of the reserved cooking water, and toss well. Add the remaining water if you'd like the sauce looser.
- Serve the green pasta topped with the crispy tofu.
Serving: 1 serving = ¼ of the recipe (not including your choice of protein), Calories: 316kcal, Carbohydrates: 64g, Protein: 11g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 0.1g, Sodium: 5mg, Potassium: 190mg, Fiber: 3g, Sugar: 2g, Calcium: 18mg, Iron: 1mg