Summer Tofu and Corn Pasta

Seasoned corn and tofu are a delicious, colorful topping for spinach farfalle (bow tie) pasta.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 291 Calories

Ingredients

• 3 tablespoons honey
• 1 tablespoon canola oil
• 1 teaspoon kosher salt
• 1 teaspoon dry mustard
• freshly ground black pepper to taste
• 1 tablespoon Dijon mustard
• ⅓ cup nutritional yeast
• 1 pound spinach farfalle pasta
• 2 (8 ounce) packages firm silken tofu, drained and diced
• 2 teaspoons Old Bay® Seasoning
• 2 ears fresh sweet white corn, cut from the cob

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 13 to 15 minutes or until al dente; drain.

Step 2

Heat oil in a large saucepan over medium heat, and stir in the tofu. Mix in honey and Dijon mustard. Season with dry mustard, 1 teaspoon Old Bay® Seasoning, kosher salt, and pepper. Cook and stir until tofu is thoroughly coated.

Step 3

Mix corn into the saucepan. Season with remaining Old Bay® Seasoning and nutritional yeast. Cook until heated through. Allow to cool about 5 minutes before serving over the cooked pasta.