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Buffalo Tofu Pasta Bowl

Veggie.Kitchen's picture
This is a delicious and zesty bowl of fried tofu and pasta in a Buffalo Style sauce. A quick and easy winner. Game On!
Ingredients
  Rigatoni/Penne pasta 12 Ounce, uncooked (whole wheat preferably)
  Tofu 9 Ounce (extra firm)
  Olive oil/Vegetable oil 2 Tablespoon
  Hot sauce/Buffalo wing sauce 2 Tablespoon (vegetarian)
  Blue cheese 4 Ounce (Look for a blue cheese that is made with a microbial rennet)
  Sea salt 1 Teaspoon (or to taste)
  Cracked black pepper 1 Teaspoon (or to taste)
  Tomatoes 2 Small, cut into wedges (for garnish) (Optional)
  Italian parsley 2 Tablespoon (for garnish) (Optional)
  Celery stalk 2 Tablespoon, diced (for garnish) (Optional)
Directions

MAKING
1. Fill a large pot with water and put the pasta on to boil per instructions on packet. Keep the pasta al dente. Drain pasta and save a cup of the water.
2. In the meantime, heat oil in skillet on medium high heat
3. Pat the tofu dry with a dish towel and cut into 1”chunks
4. Add the tofu to the skillet, season with salt and pepper and sauté until browned, about 8-to 10 minutes.
5. Add the hot Buffalo wing sauce and stir to mix well.
6. Add the drained pasta, blue cheese.
7. Add some pasta water. Start with ½ cup of water and add what you need to melt the cheese into a thin creamy sauce.Stir to mix well.

SERVING
8. Serve in bowls and garnish with tomato wedges, celery sticks or some Italian parsley if you like.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian American
Course: 
Main Dish
Taste: 
Savory
Method: 
Saute
Ingredient: 
Pasta
Interest: 
Party
Cook Time: 
25 Minutes
Servings: 
4

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