Goodfood x PlantYou: Marry Me Tofu Farfalle
with Wilted Greens
Cooking time
25 minutes
Servings
2/4
Calories
1150 /serving
We’re teaming up with plant-based foodie Carleigh Bodrug, who makes embracing animal product alternatives more approachable. This play on viral phenom Marry Me Chicken renders the sun-dried tomato sauce creamy with cashew butter, and showcases breaded tofu and wedding-ready bowtie pasta.
We will send you:
- 120g Baby greens (baby spinach or kale)
- 30ml Tomato paste
- 1 Shallot (or onion)
- 1 Lemon
- 1 Block of tofu (non-GMO)
- 30g Sliced sun-dried tomatoes
- 40g Breadcrumbs
- 32g Nutritional yeast
- 60g Cashew butter
- 225g Farfalle
Contains: Cashews, Soy, Sulphites, Wheat
You will need:
Oil
Large high-sided pan
Sheet pan
Parchment paper
Large pot
Strainer
Salt & pepper (S&P)
Whisk
Total Fat
42 g
Saturated Fat
7 g
Sodium
810 mg
Total Carb
137 g
Sugars
14 g
Protein
64 g
Fibre
16 g
Preparation
Mise en place
Preheat the oven to 400°F. Bring a large pot of water to a boil. Halve, peel and mince the shallot. Pat the tofu dry with paper towel; cut into ½ inch cubes. Juice the lemon.
Prepare & bake the tofu
In a large bowl, combine the tofu, a generous drizzle of oil, the breadcrumbs, 3 tbsp of the nutritional yeast (double for 4 portions) and S&P. Arrange on a lined sheet pan and bake, 18 to 20 min., until golden brown and crispy.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 8 to 10 min., until al dente. Reserving 1 ½ cups cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
In a large, high-sided pan, heat a drizzle of oil on medium. Add the shallot and tomatoes. Sauté, 1 to 2 min., until fragrant. Add the tomato paste and sauté, 1 to 2 min., until dark red. Add the cashew butter, ¾ cup water (double for 4 portions), the remaining nutritional yeast and salt. Whisk, stirring often, 2 to 3 min., until beginning to thicken.
Combine the pasta & serve
To the pan of sauce, add the pasta, reserved cooking water and spinach. Cook, stirring often, 2 to 3 min., until the spinach has wilted. Add 1 tbsp lemon juice (double for 4 portions) and S&P. Divide the pasta between your bowls. Top with the tofu. Bon appétit!
Summer eats with @LaurentDagenais
For the month of June, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
