A first course that turns into a single dish: fusilli with peas and glazed tofu. Exactly, because we have our whole grain carbohydrates which are the fusilli, then we add the peas which are vegetables but also legumes, therefore high in protein, and on top of that, tofu. Better than this!
Just the other day I prepared glazed tofu for a complete second course with potatoes and green beans.
In this recipe, it enriches this first pasta course, prepared in small cubes as if it were vegetable bacon.
Honestly, I prefer tofu and tempeh, traditional oriental plant-based protein products, produced in Italy for years, to those vegetable meat substitutes that, due to how much they are processed, you can never really understand what they contain.
The result, in the case of fusilli with peas and glazed tofu, is a tasty and satisfying dish to try.
For this recipe, I used organic frozen peas, but when it’s pea season, fresh ones are naturally better.
If you’re interested in learning more about tofu, I’ll leave you some more recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 322.24 (Kcal)
- Carbohydrates 52.04 (g) of which sugars 5.00 (g)
- Proteins 13.14 (g)
- Fat 7.50 (g) of which saturated 0.85 (g)of which unsaturated 0.98 (g)
- Fibers 6.28 (g)
- Sodium 377.29 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Fusilli with Peas and Glazed Tofu
If you want to see all the steps to prepare glazed tofu, here’s the link. For a pasta like this, 3.5 oz (about 100 grams) are enough, so halve the doses, here they are
- 3.5 oz natural tofu (natural)
- 1 tbsp rice malt
- 2 tbsps soy sauce
- 1 tbsp lemon juice
- 2 tbsps extra virgin olive oil
- 1 tbsp herbs
- 10 oz whole grain fusilli
- 3.5 oz frozen peas
- 1 pinch pepper
Tools
- 1 Knife
Steps to Prepare Fusilli with Peas and Glazed Tofu
Bring salted water to a boil for the pasta. Once boiling, add the fusilli and cook for the minutes indicated on the package.
Rinse the tofu block well.
Pat dry with kitchen paper and cut into cubes.
In a pan, pour a couple of tablespoons of extra virgin olive oil, heat it, then add a chopped shallot and let it simmer. Add the frozen peas and tofu cubes to brown and flavor for a few minutes.
Add the chopped herbs, I chose thyme and marjoram (but oregano or rosemary can also be used), add the soy sauce, rice malt, and lemon juice. Let brown for a few more minutes. Taste and adjust the salt. Cover and continue cooking for about ten minutes.
When the pasta is cooked, drain well and add to the pan, mixing gently.
Serve with a grind of pepper.
Tips from Thyme and Lentils
If instead of glazed tofu you prefer marinated tofu, follow the instructions here, or you can opt for smoked tofu, which you will already find ready in specialized bio stores.
