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Summer Tofu and Corn Pasta

By: KAY

"Very tasty and savory."

Rate/Review | Read Reviews (9)

What to Drink?
	Sauvignon Blanc

Prep Time:
20 Min

Cook Time:
25 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 pound spinach farfalle pasta
1 tablespoon canola oil
2 (8 ounce) packages firm silken tofu, drained and diced
3 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon dry mustard
2 teaspoons Old Bay® Seasoning
1 teaspoon kosher salt
freshly ground black pepper to taste
2 ears fresh sweet white corn, cut from the cob
1/3 cup nutritional yeast

Directions

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 13 to 15 minutes or until al dente; drain.
Heat oil in a large saucepan over medium heat, and stir in the tofu. Mix in honey and Dijon mustard. Season with dry mustard, 1 teaspoon Old Bay® Seasoning, kosher salt, and pepper. Cook and stir until tofu is thoroughly coated.
Mix corn into the saucepan. Season with remaining Old Bay® Seasoning and nutritional yeast. Cook until heated through. Allow to cool about 5 minutes before serving over the cooked pasta.