Linguini with cherry tomatoes, ricotta & tofu

Toss the tofu cubes with the remaining ingredients, except the oil.

In a skillet, sauté the tofu cubes with the oil over medium heat for 6–8 minutes, turning the cubes, or until well browned. Set aside on a plate.

In the same skillet over medium-low heat, sauté the garlic with half the olive oil for about 2 minutes. Add the tomatoes and cook for about 1 minute. Set aside.

Meanwhile, cook the pasta until al dente. Reserve about 3 tablespoons of cooking water, drain the pasta and return to the pot with the cooking water. Add the remaining olive oil and the zest of half a lemon and coat the pasta well. Add the cherry tomatoes. Season with salt and pepper. Toss to combine.

Serve the pasta in bowls. Top with the grilled tofu. Garnish with ricotta, the remaining lemon zest and basil. Season with salt and pepper.