TEMPTING TOFU

How good tofu is really comes down to how it’s prepared. Cutting tofu into sticks, then seasoning it with salt and pepper, and sautéing it in olive oil bumps up the flavor like you can’t believe. When served alongside a spinach pasta topped with briny olives and salty feta, this dish becomes a home run.

Salt & Pepper Tofu with Spinach Fettuccine and tomato-oregano salsa

Makes 2 servings Total time: 30 minutes

COOK:

4 oz. spinach fettuccine
1 cup chopped tomatoes
2 Tbsp. minced fresh oregano
3 Tbsp. olive oil, divided
2 tsp. fresh lemon juice
1/4 tsp. red pepper flakes Salt to taste

SAUTÉ:

8 oz. firm tofu, patted dry, cut into 3-inch sticks, and seasoned with salt and black pepper
1/4 cup halved Kalamata olives
1/4 cup crumbled feta Fresh oregano sprigs Lemon wedges

Cook fettuccine in a pot of boiling salted water according to package directions; drain and keep warm.

Combine tomatoes, oregano, 2 Tbsp. oil, lemon juice, and pepper flakes for the salsa; season with salt.

Sauté tofu in remaining 1 Tbsp. oil in a nonstick skillet over medium-high heat until lightly browned, 2–3 minutes per side.

Top servings of fettuccine with salsa, tofu, olives, feta, oregano sprigs, and lemon wedges.

Per serving: 611 cal; 32g total fat; 18mg chol;