Crispy Tofu & Mushroom Pesto Pasta

Ingredients

• 14 oz tofu (extra-firm, pressed and cut into 3/4-inch cubes)
• 3 tbsp olive oil (divided)
• 8 oz baby portabella mushrooms (halved or quartered)
• 2 cloves garlic (minced)
• 8 oz pasta (penne, rigatoni, or similar shape)
• 2/3 cup pesto (store-bought or homemade)
• 1 tbsp lemon juice (fresh)
• to taste salt
• to taste black pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil. While it heats, pat the tofu cubes dry with a clean kitchen towel—removing surface moisture is key to crisping. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.

2. 2

   Once the oil is hot, add the tofu cubes in a single layer. Don't stir for the first 3–4 minutes; let them develop a golden crust on the bottom. Shake the pan occasionally, then turn each piece to crisp all sides, about 8–10 minutes total. Transfer to a plate.

3. 3

   Add the pasta to the boiling water and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.

4. 4

   In the same skillet, add the remaining 1 tbsp olive oil over medium-high heat. Add the mushroom pieces and sauté without stirring for 2–3 minutes until they develop color on one side. Stir, then cook another 2–3 minutes until tender and golden. Add the minced garlic and cook 30 seconds until fragrant.

5. 5

   Return the crispy tofu to the skillet with the mushrooms. Add the cooked pasta and pesto, tossing gently to coat. Add pasta water a splash at a time (about 1/4 cup) until the sauce coats the pasta lightly without pooling—you may not need all of it.

6. 6

   Finish with lemon juice, salt, and black pepper to taste. Divide between bowls and serve immediately.

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