By La Vie dans mon Assiette:
In collaboration with Unisoya
What you need
Ingredients (2 servings)
For the tofu:
½ package Unisoya tofu, 454 g, cut into medium-sized cubes
1 tablespoon balsamic vinegar
1 tablespoon tamari
2 teaspoons maple syrup
1 tablespoon vegetable oil
For the pasta:
3 tablespoons olive oil
2 cloves garlic
1 cup cherry or grape tomatoes, halved
1 cup ricotta
Zest of a lemon
Mix the tofu cubes with the rest of the ingredients, except the oil.
In a skillet, sauté the tofu cubes with the oil. Cook over medium heat between 6 and 8 minutes, turning the cubes, or until the pieces are well grilled. Set aside on a plate.
In the same skillet, over medium-low heat, sauté the garlic with half the oil olive for about two minutes. Add the tomatoes and grill for about 1 minute.
Meanwhile, cook the pasta until al dente. Keep about 3 tablespoons of cooking water, drain the pasta and put back in the cauldron with the cooking water. Add the remaining olive oil and the zest of half a lemon and coat the pasta well. Finally add the cherry tomatoes. Salt and pepper. Mix.
Serve the pasta on plates. Add the grilled tofu. Garnish with ricotta, remaining lemon zest and basil. Salt and pepper.