Greek Mafaldine
with Tofu Feta & Blistered Tomatoes
INGREDIENTS
- 10 oz organic extra firm tofu, patted dry
- 1/4 cup white vinegar
- 1 lemon, juiced
- 1 tbsp nutritional yeast
- 4 garlic cloves, peeled and minced (divided)
- 6 oz mafaldine pasta
- 6 oz grape tomatoes
- 1 tbsp tomato powder
- 1 tsp ground cinnamon
- 6 tbsp mojo rojo sauce
- 2 tbsp turbinado sugar (divided)
- 0.25 oz basil, leaves torn
- 1 tbsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Bring large pot of salted water to a boil for noodles. Combine tofu, vinegar, lemon juice, nutritional yeast, just half the garlic, and 1 tsp salt in food processor and pulse until well-combined. Set aside. (4-serving meal: use 2 tsp salt).
Add mafaldine to boiling water and cook until al dente, 8 to 10 minutes. Reserve ¼ cup pasta water, drain pasta, and set aside. (4-serving meal: use ½ cup pasta water).
Return same pot to medium heat with 1 tbsp olive oil. Add tomatoes and cook until they begin to burst, 5 to 7 minutes. Add remaining garlic, tomato powder, cinnamon, ½ tsp salt, and a pinch of pepper and cook until aromatic, about 1 minute. Add mojo rojo sauce, just half the sugar, and reserved pasta water and cook until sauce begins to simmer, 3 to 5 minutes. (4-serving meal: use 2 tbsp olive oil, 1 tsp salt, 2 tbsp sugar). TIP: Keep remaining turbinado sugar for your own use.
Add cooked mafaldine to pot with Greek tomato sauce and stir to coat. Divide pasta between large bowls. Top with tofu feta and torn basil leaves. Dig in!
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