Maple Pesto Cream Tofu Over Pumpkin Pasta

It's Halloween, so pumpkin is appropriate. And a bit of sweetness is too. Trick or treat.

7 oz pumpkin pasta (I used Trader Joe’s seasonal)

1 tub extra firm tofu, cut into 1/2-inch pieces

2 Tbsp coconut aminos (I used Trader Joe’s) or soy sauce

1 Tbsp maple syrup
palmful fresh parsley, minced

1/2 cup half and half, or light cream

2 Tbsp pesto

2 Tbsp grated Parmesan cheese

crushed red pepper flakes for garnish

Bring a large pot of very salted water to a boil for the pasta. Cook until pasta is just al dente.

Meanwhile, sauté the tofu in a dash of olive oil with the coconut aminos and maple syrup until browned, about 5-8 minutes. Garnish with fresh parsley.

Add the cream and reduce by about half to get a thicker consistence.

Stir in the pesto and cook though to form a glassy sauce.

When cooked, drain pasta and tip into serving bowl. Top with tofu mixture. Garnish with Parmesan cheese and red pepper flakes.

Served 4.

Cook’s Note. A nice alternative is to use 1/2 cup coconut milk instead of cream.

Comments

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