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Dinner: Whole Wheat Pasta with Tofu and Spinach
Very filling pasta dish with very little preparation required.
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2 tbsps garlic powder
3 tsps leaves oregano
2 tbsps black pepper
2 dashes salt
1/2 can onion soup
6 cloves garlic
1 package spinach
1 large whole tomato
1 block extra firm tofu
4 cups elbow shaped whole wheat pasta
Instructions
1. Drain and dry tofu block. Cut block into 6 squares and then crumble tofu onto a plate that is lined with paper towels to absorb extra moisture.
2. Season tofu with salt, garlic powder, black pepper and oregano.
3. Cook pasta according to package directions and set aside. Do not add salt to the water.
4. As the pasta is boiling, open 1/2 can of onion soup into medium saucepan and add the frozen spinach to the pan. Cook together until spinach is tender. Spoon two ladle-fulls of pasta water into the pot.
5. In a separate pot, throw in the garlic and add three spoonfuls of the soup so that the garlic doesn't burn. Add crumbled tofu to the garlic and let it cook through, continually adding spinach/soup mixture. Let this simmer together for 15 minutes.
6. Chop the tomato and stir it in with the tofu. Add pasta and give it another stir. Remove from heat and enjoy!
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Serving Size: 6
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 237 kcal | ||
| Fat 5.85 g | ||
| Carbohydrate 35.92 g | ||
| Protein 16.32 g | ||
| Iron 153 mg | ||
| Calcium 152 mg | ||
| Monounsaturated Fat 3.55 g | ||
| Polyunsaturated Fat 0.93 g | ||
| Saturated Fat 0.75 g | ||
| Sodium 313 mg | ||
| Sugar 3.76 g | ||
| Potassium 481 mg | ||
| Vitamin A 701 mcg | ||
| Vitamin C 181 mg | ||
| Fiber 6.1 g | ||
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