Tofu and Pesto Pasta

Put a healthy spin on Meatless Mondays or Pasta Night with this rich pesto-infused penne. Tofu is versatile and essentially acts like a chameleon, taking on the flavors around it. In this recipe, it joins forces with the pesto to really boost the nutritional value. You’ll get tons of plant-based protein, healthy fats, and calcium to keep little bellies full and happy!

This dish is simple too, so it’s a great weeknight option for busy families.

Let’s get started! Grab this stuff:

• 2.5 lbs. tofu, firm (approx. 2.5 blocks)
• 1 cup pesto (8 oz.)
• 1 lb. dry penne noodles, whole grain
• ¼ cup fresh basil (optional)
• 1 cup chopped vegetables (optional)

Before you begin, you’ll want to press the tofu to remove the excess water, so it maintains its firmness as it absorbs the sauce. To do this, put the blocks of tofu on a baking tray with a raised edge. Place another tray on top and add 3 to 5 lbs. of weight (ex: a container of water works well). After 20 to 30 minutes, discard accumulated liquid.

During the time it takes to press the tofu, cook your pasta according to the package directions. Drain and return it to the pot you used to boil the water. Add the pesto.

Cut the tofu into bite-sized cubes (½ to 1 inch wide). Add it to the pesto pasta mixture and stir gently to combine.

Let your pasta simmer for 5 to 10 minutes before serving.

If you want an extra flavor boost, add fresh chopped basil. Even better if you can clip it from your home garden! It’s our Grow Fit-approved add-on that really takes this meal to the next level.

You could also add your favorite chopped veggies, such as fresh peppers or tomatoes. Pesto blends well with everything, so get creative and go for it!