Grilled Tofu with Roasted Red Pepper Pasta
Smoky Grilled Tofu over Creamy Red Pepper Penne
Ingredients:
1 block firm tofu (pressed and sliced into steaks)
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
12 oz penne pasta
2 large red bell peppers (roasted and peeled)
1/2 cup unsweetened coconut cream or cashew cream
2 cloves garlic, minced
1 tablespoon lemon juice
1/4 cup nutritional yeast
1/4 cup fresh basil, chopped
Red pepper flakes (optional, for heat)
Directions:
Preheat a grill pan or outdoor grill over medium heat.
In a bowl, toss tofu slices with olive oil, smoked paprika, garlic powder, salt, and pepper.
Grill tofu on each side for 3–4 minutes, or until grill marks appear and tofu is heated through. Set aside.
Cook penne pasta according to package instructions. Drain and set aside.
In a blender, combine roasted red peppers, coconut cream, garlic, lemon juice, nutritional yeast, and a pinch of salt. Blend until smooth and creamy.
In a large skillet over medium heat, pour in the red pepper sauce and let simmer for 3–4 minutes.
Add cooked pasta to the skillet and toss to coat with the sauce. Heat for an additional 2 minutes.
Serve pasta topped with grilled tofu and sprinkle with chopped basil and red pepper flakes if desired.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 410 kcal | Servings: 4 servings