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Fresh Tofu Pasta with Tomato and Basil

A great way to indulge your pasta cravings while avoiding carbs or gluten is to make a pasta dish from tofu noodles.  Because they are a protein source, tofu noodles tend to fill you up more so than pasta  – I felt full and satisfied for 3-4 hours after eating a 3 ounce serving.

Use tofu pasta the same way you’d use any pasta. Cook them for just a few minutes, and then pair them with any sauce you’d normally use with pasta. While you may catch a whiff of tofu aroma as you drop the noodles into the pot, there is little trace of that flavor once you combine them with the sauce.  Like fresh egg pasta, the noodles cook in just a few minutes.

Fresh Tofu Pasta with Tomato and Basil

Ingredients (for two servings)

Fresh Tofu, 6 oz.
Roma Tomatoes, 2 each
Basil, 1 T, chiffonade
Extra-virgin olive oil (EVOO), 1 T


Bring a large pot of water to boil and add a pinch of salt. Drop in the noodles. Remove after 3 minutes and set aside.

Meanwhile, seed the tomatoes and cut into 1/2 inch dice. Mix the tomatoes with salt and basil and allow to macerate for at least twenty minutes.

Mix the noodles with the pasta after draining them, using a bit of the pasta water to make the pasta saucy.
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Making the fresh tomato sauce
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Terroir of Tofu

Known for its bland taste, the last thing I’d ever associate with tofu would be an aroma. Yet, that’s exactly what drew Jenny Yang into the storefront location of Phoenix Bean Tofu for the first time, a company she later bought and grew. You see, Jenny grew up in Taiwan, a place where tofu was common at all meals, especially at breakfast in the form of a tofu shake. Each morning, as she took her morning stroll, the aroma of tofu hung in the air, drifting from morning stalls in the manner that coffee does in America’s streets.

One morning, a few years back, the distinct taste memory of fresh tofu popped into her head as she pushed her stroller through a Chicago neighborhood, having long ago emigrated. Following her nose, she landed in the nondescript storefront of Phoenix Tofu, a place where she found a team of workers clustered behind a thick plastic curtain, hard at work producing the fresh tofu that was to be delivered to surrounding restaurants that day.

What led Jenny to buy the business, ultimately, was her belief in the craft of fresh tofu. Usually only available in restaurants, Jenny believes people will come to want the fresh stuff as soon as they taste the difference. What makes Phoenix tofu different from supermarket varieties is not just the flavor, but also the lack of preservatives and the quality of the beans, which are locally sourced and non-GMO.

I asked Jenny, who I met the Good Food festival in Chicago, why the previous owners of Phoenix tofu didn’t use preservatives. “They don’t even know what preservatives are,” she laughed. “They just deliver it fresh to the restaurants each day, which order more of it when they run out.” To that point, Jenny is hesitant to sell tofu to any retail grocer not able to sell its products fresh. She dreams of tofu bars in the not too distant future, akin to today’s mozzarella bars, where customers order fresh tofu in different formats and flavors.

In an effort to take tofu mainstream, Jenny’s team sets up shop at local farmers markets and food festivals, preaching the gospel of tofu through sampling and educational demos. Curious onlookers happily chow on the assortment of toothpick-spea