pasta - Pasta and Olives with Kale-Tofu Sauce

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Pasta and Olives with Kale-Tofu Sauce

 

Recipe By :K. Lee Evans & Chris Rankin - Giant Book of TOFU Cooking

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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16 ounces soft tofu

water for boiling

2 tablespoons olive oil

2 medium onions -- diced

2 cups kale -- chopped

3 tablespoons light miso

1/2 teaspoon ground bay leaf

2 cups black olives -- pitted and sliced

1 pound noodles -- cooked

 

In a saucepan, boil the tofu in enough water to cover it. Cook for 2 to 3

minutes. Remove the tofu from the water, and set aside.

 

In a frying pan, saute the onions and kale in oil until the kale is wilted.

 

In a blender, blend the tofu, onion, and kale until pasty.

 

Add the miso and bay leaf, and blend some more.

 

Stir in the olives, and set aside.

 

Combine the tofu mixture with the noodles, and serve.

 

Description:

" For a crunchy topping, broil this meal in a baking dish for 5 to 10

minutes before serving. "

 

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Per Serving (excluding unknown items): 587 Calories; 19g Fat (28.6% calories

from fat); 17g Protein; 88g Carbohydrate; 6g Dietary Fiber; 108mg Cholesterol;

628mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 3 1/2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0