Plant-ForwardBuilt around plant foods and everyday ingredients.
Whole-Food FocusDesigned to make nutrient-dense choices easier.
Flavor FirstHerbs, spices and aromatics bring satisfying flavor.
Everyday WellnessA practical recipe for a balanced eating pattern.
Pasta & Tofu
280 g (10 ounces) dry whole-grain farfalle or penne
454 g (16 ounces) extra-firm tofu, drained, pressed and cut into 2 cm cubes
1 tablespoon olive oil, divided
Creamy Sauce & Vegetables
70 g (½ cup) raw cashews, soaked in hot water for 20 minutes and drained
240 ml (1 cup) unsweetened soy milk
180 ml (¾ cup) low-sodium vegetable broth
4 garlic cloves, finely chopped
60 g (½ cup) sun-dried tomatoes packed in oil, drained and chopped
2 tablespoons tomato paste
2 tablespoons nutritional yeast
½ teaspoon dried oregano
¼ teaspoon red pepper flakes, optional
¼ teaspoon salt, or less to taste
Black pepper, to taste
120 g (4 packed cups) baby spinach
15 g (½ cup loosely packed) fresh basil leaves, sliced
1 tablespoon lemon juice
Directions
Prepare the creamy base. Start soaking the cashews while you press the tofu and chop the vegetables. Blend the drained cashews with the soy milk and nutritional yeast until completely smooth.
Boil the whole-grain pasta. Cook the pasta to a pleasantly firm texture according to its package directions. Before draining, save 1 cup of the cooking water.
Brown the tofu. Pat the tofu dry. Warm 2 teaspoons of the olive oil in a large nonstick skillet over medium-high heat. Cook the cubes for 10–12 minutes, turning occasionally, until golden on several sides. Transfer to a plate.
Build the tomato sauce. Reduce the heat to medium-low and add the remaining teaspoon of oil. Stir in the garlic for 30–60 seconds, then add the sun-dried tomatoes, tomato paste, oregano and optional pepper flakes. Stir for another minute. Pour in the broth and cashew mixture and gently simmer for 3–4 minutes, stirring; avoid a hard boil.
Bring everything together. Fold in the spinach until wilted, then add the tofu and drained pasta. Loosen with reserved pasta water a little at a time. Remove from the heat, stir in the basil and lemon juice, and season with salt and black pepper to taste. Divide into four portions.
Pairs Well With
These recipes make natural companions on the same plate:
A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.
