Pasta with Tofu and Walnuts

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schmir 0

"This is a tangy, nutty pasta that is fairly easy to make."
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25 m servings 490 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 490 kcal
  • 24%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 49.8g
  • 16%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain.
  2. In the meantime, cut the tofu into 1/4 inch thick by 2 inch wide slices. Heat the olive oil in a saute pan over medium-high heat. Cook the garlic and onions and cook until they begin to soften, about 1 minute. Stir in the mushrooms, walnuts, vinegar, and black pepper, turn heat to medium-low and allow to simmer for 2 to 3 minutes. Gently fold in the tofu slices, cover, and allow to simmer for about 5 minutes more.
  3. When the pasta has cooked, toss it with the tofu mixture, and sprinkle with Romano cheese.


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It was good but nothing special at all. I like the idea of tofu with pasta.

I think this recipe was good. Not fantastic, but a nice non-tomato sauce pasta recipe. I used feta instead of romano cheese. I'll make it again too.

A little bland to me, but my family all liked it. Definitely making it again. I'll try to make the oil more of a sauce next time.

This was very good. Used Scallions instead of onions just because that's what I had and twice the mushrooms. Very tasty!

WAY too much black pepper. It completely overpowered the other flavors in the dish. I would make it again with about 1/4 of the pepper.

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