For added heat, I recommend a sprinkle of red pepper flakes. Regardless, this light yet hearty dish is sure to pack a flavorful wallop any time of year. Pihu Jain / Daily Nexus

After surviving the last grueling finals week of junior year, I came home eager to start my summer of rest and relaxation. Throughout the year, I had noticed that my cooking incorporated too many processed foods and not enough greens or protein. 

In an effort to renew my cooking habits and skills over the summer before jumping into my last year of college, I decided to throw together ingredients that would give me what I need, regardless of my worries over the flavor profile or how they would fit together. 

Starting off easy, I decided to makea very simple pasta, using minimal butter (butter is certainly the gold treasure of every recipe’s treasure chest, but I found myself relying on its richness and saltiness too heavily) and adding the only greens and protein I could find in my fridge: one large zucchini, and an almost-expired block of tofu. After sautéing the zucchini in some fresh olive oil (purchased from a farmer’s market earlier that day), lightly frying the tofu in an air fryer and tossing it all in a light sauce with a hint of chili oil, I achieved perfection as described below. 

Zucchini & Tofu Pasta

Servings: 4

Time: 1 hour 

Ingredients:

  • Pasta of your choice (use packaging instructions to figure out portion size for 4)
  • ¾ cup tomato sauce (any flavor)
  • 2 cloves garlic
  • 1 large zucchini
  • 1 block tofu, firm
  • 2-3 tablespoons heavy whipping cream
  • Pinch of sugar
  • ½ cup parmesan cheese, grated
  • 2 ½ tablespoons olive oil 
  • Chili oil (to garnish)
  • Optional: ½ teaspoon thyme, ½ teaspoon oregano, ½ teaspoon rosemary

Instructions:

  1. Cook pasta of choice as required by instructions on packaging (I recommend al dente pasta, which typically takes 10 minutes to achieve).
  2. While pasta cooks, slice your zucchini.
  3. Then, in a saucepan, heat up your olive oil on medium heat. Add garlic and optional herbs.
  4. While garlic is browning, cut block of tofu into square pieces, coat lightly in olive oil and place in air fryer for 10 minutes (or fry on frying pan as desired) or until golden brown.
  5. Once garlic is lightly browned and fragrant, add your zucchini and sauté until soft but not mushy (you may add more olive oil if needed).
  6. Once zucchini is cooked, add in your sauce of choice.
  7. In the sauce, add a pinch of sugar (this is to balance out the acidity of the sauce), then turn the pan on low heat and add your heavy whipping cream.
  8. Mix until uniform, then turn heat back up to medium and add in your tofu and pasta
  9. Let pasta and tofu simmer on low heat in sauce for about 10 minutes, then plate and serve with a light drizzle of chili oil and grated parmesan cheese.
  10. Enjoy!

I recommend making this simple yet surprisingly delicious dish for your family on a warm summer night. The dish is even more delightful when paired with the company of those you love around you (and perhaps a glass of pinot noir, if you’re up for it). Cheers!

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