Spinach & Edamame Pasta w/ Tofu

Okay, story behind this recipe first...

Rob and I were honeymooning in Arizona years back and went out for a nice dinner. I ordered a dish that I absolutely fell in love with. When I came back, I had to recreate it the best I could and think I nailed it! This recipe brings back such nice memories for me & my sweetie. Hope you enjoy it.

INGREDIENTS:

8-14oz Extra Firm Tofu cubed

1 Tbsp Low Sodium Soy Sauce

1/2 Tbsp Sesame Oil

1/2-1lb Pasta (depending on how much pasta you want)

Olive Oil

10-12 Asparagus Spears rough chopped

3-4 cloves garlic minced

2 shallots

3 to 4 cups baby spinach

1 1/2 cup Edamame (shelled and cooked)

Shredded Parmesan or Roman Cheese

Directions:

1. Preheat oven to 375 degrees.  In mixing bowl, toss cubed tofu and 1Tbsp Soy Sauce & 1/2 Tbsp Sesame Oil to coat.  Place tofu on baking sheet and bake for 15-20 minutes until crisp (turn over halfway through cooking).

2.  While Tofu is cooking, bring water to a boil and cook pasta per directions.  Drain pasta when done. **This would also be great over Spaghetti Squash or Veggie Noodles

3.  Meanwhile, in a skillet over medium heat about 1-2Tbsp of olive oil. Add asparagus and cook about 3 minutes.

4. Add in garlic and shallots to the pan cooking until shallots are tender/clear.  

5. Next, add in your cooked tofu, cooked edamame, &  baby spinach and toss.  Add salt & pepper to taste and splash of soy sauce if desired. 

5. Cook until spinach is wilted. Once spinach is wilted add this mixture into your pasta and toss to coat. Plate & sprinkle with parmesan or romano cheese.

I play with this recipe a lot so amounts are just recommended and you can easily add more/less of everything to your liking.  I sometimes will add toasted pine nuts to the dish and chicken in place of tofu when I want to switch it up.

enjoy!