Entrèe - Seared Tofu With Sesame Black Bean Pasta Recipe
Recipe information
Make Entrèe - Seared Tofu With Sesame Black Bean Pasta in just 1h . Chimichurri-marinated tofu served atop black bean pasta sauteed with green onion, Napa cabbage, pickled onions and carrot ginger-miso dressing. Vegan and gluten free.
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Ingredients
Main Ingredients
Preparation Steps
1. Marinate the Tofu
Slice the extra firm tofu into 1-inch thick slabs. In a bowl, add your choice of chimichurri sauce and marinate the tofu for at least 30 minutes.
2. Cook the Pasta
Bring a large pot of salted water to a boil. Add the black bean pasta and cook according to package instructions, usually about 7-9 minutes. Drain and set aside.
3. Sauté the Vegetables
In a large skillet, heat a tablespoon of oil over medium heat. Add chopped Napa cabbage and sliced green onions. Sauté for 5 minutes until the vegetables are tender.
4. Cook the Tofu
In another skillet, heat a tablespoon of oil over medium-high heat. Add the marinated tofu slices and sear them for about 3-4 minutes on each side until golden brown and crispy.
5. Combine Pasta and Vegetables
Add the drained black bean pasta to the skillet with sautéed vegetables. Stir in the carrot ginger-miso dressing and toss everything together for 2-3 minutes.
6. Plate the Dish
Serve the sautéed pasta and vegetables on a plate. Top with the crispy seared tofu and garnish with pickled onions. Enjoy!
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