Fusilli with pesto, pine nuts & tofu

Fusilli au pesto, pignons de pin & tofu

By la Vie dans mon assiette :
In collaboration with Unisoya


What you need

Ingredients (2 servings)

½ package of Unisoya tofu of 454 g

2 tablespoons maple syrup

1 ½ tablespoon tamari sauce

1 teaspoon garlic powder

1 teaspoon strong smoked paprika

Salt and pepper

1 tablespoon canola oil


For the pasta:

180 g fusilli

¼ cup homemade or store-bought pesto

¼ cup pine nuts

1/3 cup grated parmesan

1 tablespoon olive oil

Fresh basilic

Ground pepper


The instructions

Cut the block of tofu into thin slices, such as the thickness of bacon, then crush to obtain small pieces. The more the pieces will be minced, crispier the tofu will be. Prepare the tofu mixture, add the pieces,

and leave to marinate for 20 minutes at room temperature.

Roast the pine nuts in the pan for about 2-3 minutes without burning them. Set aside In a bowl.

In the same pan, heat the canola oil and add the pieces of  tofu. Cook over medium heat for 8 to 12 minutes, stirring, or until the pieces are well grilled. Set aside.


In a pot of salted boiling water, cook the pasta until it is al dente. Drain and reserve ¼ cup cooking water.

Return the pasta to the pan with the cooking water, pesto and Parmesan cheese. Mix. Salt and pepper.

Serve quickly on plates. Add the tofu, parmesan shavings (optional), basil leaves and pine nuts.

Pour a dash of olive oil (optional) and pepper generously.


Enjoy your food !