TASTE
Meatless dish boasts subtle flavor
By Bonnie S. Benwick
Washington Post
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Here's a dish that's meatless and subtly flavored, and it costs less than $5 to make. The original recipe calls for soft tofu, because it makes a creamy sauce. But firm tofu can be used as well. If necessary, add a little water while pureeing to achieve the desired consistency.
Serve with a mixed green salad.
Adapted from "Eat Cheap but Eat Well," by Charles Mattocks (Wiley, 2009).
TOFU PESTO PASTA
Bring a large pot of salted water to a boil over high heat.
While the water is heating, clean the mushrooms and discard the stems, then cut the mushrooms into thin slices. Mince the 1/4 onion to yield 2 tablespoons. Core and seed the tomato, then cut into small dice to yield about 3/4 cup; discard the juices. Mince the garlic to yield 1 1/2 teaspoons. Squeeze the lemon to yield 2 tablespoons of juice.
Add the pasta to the boiling water; cook according to package directions (about 12 minutes). Drain and transfer to a large serving bowl.
While the pasta is cooking, combine the basil and 1 tablespoon of the oil in a blender or bowl of a food processor; pulse until well blended, then add 1 tablespoon of oil, the tofu, Parmesan to taste, lemon juice, salt and pepper. Process until smooth.
Pour into a large skillet, preferably nonstick, over low heat. Stir until just warmed through.
Heat the remaining tablespoon of oil in a separate medium skillet over medium heat. Add the mushrooms, onion and garlic; cook, stirring often, for 5 to 7 minutes, until the mushrooms have yielded their liquid and the onion has softened.
Add to the pasta in the bowl, then add the blended tofu-pesto mixture. Toss to combine, then divide among individual wide, shallow bowls. Top with the diced tomato. Serve immediately.
Serves 4.
