Tofu And Soyrizo Pasta Recipes

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TOMATO TOFU BASIL PASTA



Tomato Tofu Basil Pasta image

Healthy, easy, and light, this pasta is a great summer evening treat!

Provided by KatieDB

Categories     Main Dish Recipes     Pasta

Time 35m

Yield 6

Number Of Ingredients 8

4 cups whole wheat penne pasta
¼ cup olive oil
2 cloves garlic, crushed
1 cup extra-firm tofu cubes
3 cups grape tomatoes, halved
½ cup grated Parmigiano-Reggiano cheese
¼ cup chopped fresh basil
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain, reserving 2 cups of the water.
  • Heat olive oil in a large saucepan over low heat. Cook garlic in hot oil until golden brown, 2 to 3 minutes; add tofu and continue cooking and stirring until browned, about 5 minutes more.
  • Arrange tomatoes in the bottom of the saucepan so the cut sides are down; cook until softened, 2 to 3 minutes. Squeeze the tomatoes with the back of a fork to release their juices.
  • Pour 1 cup reserved water over the tomato mixture; bring to a simmer and cook until the liquid reduces slightly, about 5 minutes. Add more reserved water if the liquid gets too thick.
  • Remove saucepan from heat; add drained penne. Stir cheese and basil through the pasta mixture; season with salt and pepper.

Nutrition Facts : Calories 699.1 calories, Carbohydrate 114.9 g, Cholesterol 5.9 mg, Fat 16.6 g, Fiber 6.1 g, Protein 26.8 g, SaturatedFat 3.5 g, Sodium 119.7 mg, Sugar 5.3 g

TOFU 'CHORIZO'



Tofu 'Chorizo' image

Crumble the tofu as if it were ground or coarsely chopped, then cook it until the water is driven out and you get a result which is very similar to ground meat and which takes on the flavor of whatever was cooked with it.

Provided by Mark Bittman

Time 45m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 small onion, chopped
1 tablespoon garlic, chopped
Salt and ground black pepper
2 blocks firm tofu
1 tablespoon chili powder
1 teaspoon cumin
1/8 teaspoon cinnamon
1 teaspoon cider vinegar
Chopped fresh cilantro for garnish
Chopped scallions for garnish

Steps:

  • Put oil in a large skillet over medium-high heat. Add onion and garlic; sprinkle with salt and pepper. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
  • With your hands, crumble tofu into the pan. Cook, stirring and scraping the bottom of the skillet occasionally and adjusting heat as necessary, until tofu browns and crisps as much or as little as you like, anywhere from 10 to 30 minutes.
  • Sprinkle with the chili powder, cumin and cinnamon; stir and cook, continuing to scrape any browned bits from the bottom of the pan until the mixture is fragrant, a minute or two. Stir in vinegar and adjust the seasoning taste. Garnish with cilantro and scallions and serve with warm corn tortillas or over rice.

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 5 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 448 milligrams, Sugar 1 gram

TOFU SCRAMBLE WITH SOYRIZO



Tofu Scramble With Soyrizo image

I was looking for something different and tasty for breakfast but didn't want to eat eggs. So I came up with this recipe. It's very filling but not overly spicy. If you like more heat add some hot sauce to it. This would be really good wrapped in a tortilla served with some salsa on the side.

Provided by Chef Joey Z.

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium onion (chopped)
1/2 sweet bell pepper (diced)
1 (14 ounce) package extra firm tofu (drained)
12 ounces vegetarian sausages (I used soyrizo meatless)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried parsley
1 tablespoon soy sauce
2 tablespoons nutritional yeast
1/2 teaspoon turmeric (optional)

Steps:

  • Crumble the tofu into large pieces. Remove the soyrizo from its clear wrapper and mix one of the sausages with the tofu. I found one link is plenty here.
  • Chop up the onion and bell pepper and saute it with the tofu/soyrizo mixture for about 5 minutes. Stir this frequently as it may stick and add a bit more oil if you want.
  • Warm your tortilla if using and then spread the tofu/soyrizo mixture on the tortilla. Fold up and enjoy.
  • You can also wrap the tortillas up in tin foil and keep warm, this will soften the tortilla.
  • Serve with your favorite salsa.
  • Ole!

TOFU AND SOYRIZO® PASTA



Tofu and Soyrizo® Pasta image

This is a deliciously satisfying pasta with vegetables, tofu, and the kick of flavor only soy chorizo can bring to food in a tomato sauce. I use a mix of broccoli, cauliflower, and carrots.

Provided by bivi

Categories     Main Dish Recipes     Pasta

Time 35m

Yield 2

Number Of Ingredients 8

1 cup shell pasta
½ (12 ounce) package tofu
2 teaspoons olive oil, divided
2 tablespoons soy chorizo (such as Trader Joe's®)
1 dash garlic salt
1 dash ground black pepper
½ cup mixed fresh vegetables
1 cup spaghetti sauce (such as Ragu®)

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook shell pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  • While pasta cooks, place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
  • Heat 1 teaspoon oil in a small frying pan over medium heat. Add soy chorizo. Cook and stir until heated through, about 1 minute.
  • Heat remaining oil in a separate frying pan. Add tofu, garlic salt, and pepper and cook until heated through, about 5 minutes. Add cooked chorizo and mixed vegetables. Mix and turn together until vegetables are slightly cooked, 3 to 5 minutes. Add spaghetti sauce and mix until heated through, about 5 minutes. Drain pasta and serve sauce on top.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 61.3 g, Cholesterol 2.5 mg, Fat 13.5 g, Fiber 5.9 g, Protein 16.9 g, SaturatedFat 2.4 g, Sodium 689.6 mg, Sugar 14 g

SAUCY VEGETABLE TOFU



Saucy Vegetable Tofu image

This is my daughter Tonya's favorite meal. Sometimes we make it with rigatoni and call it "Riga-Tonya." It's a great dinner and a nice way to prepare yummy vegetables for the kids. -Sandra Eckert, Pottstown, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 7

8 ounces uncooked whole wheat spiral pasta
1 large onion, coarsely chopped
1 large green or sweet red pepper, coarsely chopped
1 medium zucchini, halved lengthwise and sliced
1 tablespoon olive oil
1 package (16 ounces) firm tofu, drained and cut into 1/2-inch cubes
2 cups meatless spaghetti sauce

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, pepper and zucchini in oil until crisp-tender., Stir in tofu and spaghetti sauce; heat through. Drain pasta; serve with tofu mixture.

Nutrition Facts : Calories 274 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 7g fiber), Protein 14g protein. Diabetic Exchanges

SPICY CHORIZO PASTA



Spicy Chorizo Pasta image

Macaroni and chorizo is classic Spanish comfort food. While iterations abound, it typically starts by frying smoked chorizo with a little onion, adding canned or fresh tomato and maybe some oregano, then letting it simmer into a thick tomato sauce. It's often topped with cheese and baked like a mac and cheese. Instead of fresh tomatoes, this recipe uses highly concentrated tomato paste, which is made by cooking down tomatoes for ages so you don't have to. The paste fries in the chorizo's rendered drippings for a very fast, silky, smoky and spicy sauce. When shopping for this recipe, look for Spanish chorizo, a shelf-stable sausage usually found near salami and other cured meats in the grocery store. Mexican chorizo is sold fresh and is made with different chiles and spices.

Provided by Ali Slagle

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

Kosher salt and black pepper
1 pound orecchiette or other short pasta
1/4 cup olive oil
4 ounces Spanish chorizo, casing removed (see Tip), if necessary, and thinly sliced
3 tablespoons double concentrate tomato paste (or 6 tablespoons canned tomato paste)
3 garlic cloves, peeled and smashed
1/2 teaspoon red-pepper flakes

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
  • Meanwhile, in a large Dutch oven, heat the olive oil and chorizo over medium-high. Cook, stirring occasionally, until chorizo is crisp and brown, 2 to 3 minutes. Turn off the heat and use a slotted spoon to transfer the chorizo to a plate.
  • Return the pot to medium heat and add the tomato paste and garlic. Cook, stirring, until the tomato paste is caramelized and a shade darker, 3 to 5 minutes, covering the pan if the splattering is wild. Add the red-pepper flakes and a few grinds of black pepper, then remove from heat.
  • Add the cooked pasta and 1/2 cup of the reserved pasta water to the tomato mixture. Return the pot to the medium-high heat, and stir vigorously until the pasta is well coated. Add more pasta water until the sauce is glossy. Stir in the chorizo and season to taste with salt and pepper.

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