Low Sodium Classic Tofu Pesto Pasta

Total time35 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

For the tofu

14 oz extra-firm tofu, pressed and cut into ¾-inch cubes
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu O Organics Organic Tofu Extra Firm - 14 Oz Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
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2 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the pasta

12 oz spaghetti or linguine
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ cup reserved pasta water

For the pesto

2 cups fresh basil leaves, packed
⅓ cup pine nuts
2 cloves garlic, peeled
½ cup parmesan cheese, freshly grated
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
½ cup extra-virgin olive oil

For serving

2 tbsp parmesan cheese, freshly grated (optional)
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
fresh basil leaves (optional)

Instructions

1
Wrap the pressed tofu cubes in a clean kitchen towel and press firmly to remove as much surface moisture as possible, then season with 1/4 tsp salt and 1/4 tsp black pepper.
2
Heat 2 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the tofu cubes in a single layer and cook undisturbed for 3–4 minutes, until the undersides are deep golden and release easily from the pan. Turn and cook for another 3–4 minutes, until golden on at least two sides. Transfer to a plate and set aside.

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