This recipe for Peanut and Pineapple Penne with Tofu is a delightful, sweet and creamy flavor combination. The pairing of peanut and pineapple is a sort of Thai flavoring, but it’s gone all fusion on us with the addition of penne pasta. While the dish packs a wallop of taste, it’s mostly a plate of beige-y ingredients. So add some brightly colored sides for an eye-catching presentation. We used carrots and green beans in the photo.
- 1 16 oz pkg - whole-grain penne pasta
- 1 14 oz pkg - tofu, water-packed, firm or extra firm, drained, and cubed
- 1 tsp - tandoori seasoning
- 3 cups - almond milk, plain and unsweetened
- 3 Tbs - peanut butter, creamy or chunky
- 1 Tbs - finely chopped fresh basil
- 1 16 oz pkg - pineapple chunks, fresh or frozen
- Cook the pasta according to the package directions.
- Meanwhile, sauté the tofu cubes in a skillet over medium heat. Sprinkle the tofu with the tandoori seasoning, and stir to evenly coat the tofu. Continue stirring frequently and cook for 5 minutes until tofu is golden brown. If some of the tofu sticks to the bottom of the skillet, scrape it off to prevent it from burning but do not discard it, this will add more flavor to the dish. Remove the tofu from the skillet and set aside.
- In another bowl, whisk together the almond milk and peanut butter until smooth. Pour into the same skillet used for the tofu, and cook over medium heat until hot and bubbly, about 5 minutes. Stir in the basil, pineapple chunks, and tofu chunks. Reduce the heat to medium-low and cook another 5 minutes to allow the flavors to blend. Drain the pasta and stir it into the hot sauce to coat the pasta with the sauce. Salt to taste.
Nutrition (per serving): 563 calories, 62% calories from carbohydrates, 16% calories from protein, 21% calories from fat, 14.4g fiber.