Lentil pasta with tofu and Vegetables

Serves

Cook Time

15 min

Total Time

30 min

Main Course

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American 🇺🇸

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This recipe is full of great protein sources and is great for bariatric patients. The lentil pasta is high in protein, fiber, and complex carbs. This is a great weeknight meal and it could be served as a side or one dish meal.

Ingredients

1 package firm tofu
red lentils pasta
1/2 cup soy sauce
1 tbls natural honey
1/4 cup Water
1 tsp white wine vinegar
1 tsp chili garlic sauce or more if you like more heat
2 tbls olive oil
2 large shallots
3-4 garlics
2 large zucchini small dice
2 red pepper small dice
1 tbls salt
2 medium tomatoes small dice
Garnish cilantro

Directions

In a medium pot add water, pasta and a tablespoon of salt.
Bring to a boil and cook until pasta is done Al Dante.
Cut tofu into 1/2 inch cubes lay in a single layer on a paper towel and cover with more paper towel to dry them out.
Add the tofu to a dry pan over medium heat Let them sit about 3 minutes per side so they become a nice golden brown color on all sides but don’t let them sit too long or the middle will harden.
Add soy sauce, honey, water, white wine vinegar, and chili garlic sauce to a ball jar with a tight lid.
Shake the jar to combine into a nice sauce.
In a medium sauté pan add the olive oil when hot add the shallots and garlic.
Sauté for about 2-3 minutes.
Add the zucchini and continue to sauté about 4-5 minutes then add the pepper.
Add salt and sauté another 3 minutes.
Add the tomato and 1/4 cup of the sauce from the jar.
At this point the tofu should be browned.
Add the tofu to the vegetables and simmer for 10 minutes then plate.
To plate add pasta to a bowl, a healthy serving of the vegetables, and top with a tablespoon of the sauce and garnish with cilantro.