Tuesday, August 2, 2011

Summer Tomato Pasta with Fresh Basil


I am back home after over two weeks in Philadelphia and am glad to be back in my kitchen. Too bad its so hot I don't feel like cooking and/or baking. The garden fared fairly well after being more or less neglected, but some rodents had their way with my rutabagas. Alas! The first of the tomatoes are starting to ripen, so here is a nice simple pasta that does not heat up the kitchen too much. If you aren't feeding a family of six like I am, you might want to halve the recipe since refrigerated tomatoes taste terrible.

INGREDIENTS
- 1 lb pasta (something small. I used ditali.)
- 2 cups chopped tomato, plus slices for garnish
- 1/2 pkg extra firm tofu, crumbled
- 1 tsp lemon juice
- 1/4 cup nutritional yeast
- salt to taste
- 1/2 cup chopped fresh basil
- 2-3 tbsp olive oil
- salt and pepper to taste

METHOD
1. Cook pasta according to directions.
2. While pasta is cooking, gently mix lemon juice and nutritional yeast into the tofu. Let sit for a few minutes, then mix again and season to taste with salt.
3. When the pasta has cooked, drain and rinse with some cold water to cool down a bit. You want warm but not hot pasta. Mix in olive oil (enough to lightly coat the pasta) and basil. Gently stir in tomatoes and tofu, then season to taste with salt and pepper. Serve at room temperature garnished with tomato slices and some basil leaves.

23 comments:

Dr. Mary said...

I can't wait to try out this recipe. Today is officially two months since I've become vegan and life is good!

Heather O'Hara Levesque said...

Just found your blog and I hope to try several of your recipes for our meatless Monday's. This one looks great! Question though...What is nutritional yeast and when do you use it?

quilterliz said...

G'day. That looks ever so nice. I will try it tomorrow night if I can get all the ingredients. Take care. Liz...

AnderBeth said...

I have a TON of basil and tomatoes in my garden, so this is a great way to put them to good use! Great blog :) I have a health/food blog that I think you'd like! Check it out! http://eatsimplylivehealthy.blogspot.com/

L'Art au Quotidien said...

It's delicious :D

veganlovestocook said...

Given it's winter here, I had to use jarred tomato sauce, but still, yum!

Valerie Vogel said...

Wow, this looks yummy. I know what I'm having for dinner tonight. Thanks!

Arlequín Fantasma said...

Nice, just now I was looking for a teasty easy recipe and this one is perfect :D Tnx.

Accidental Vegetarian said...

I love the sound of this as I have a BBQ this weekend in the United Kingdom and I know that this will go down a treat.
I have just started a blog called accidental-vegetarian and it would be lovely if you could take a look. (not on the scale of yours though :))

nothanksimavegan.com said...

That looks like just what I need right now, simple and fresh, yum! I hope you had a good trip :)

Annie said...

That looks delicious!

Ульяна said...

beutiful foto)))))

Veggie Tales said...

Mmm, that sounds great! I love pesto and make it so often in the summer.

Marsha said...

I got the e-mail with this recipe in it and decided to make it tonight. I, too, have tomatoes from the garden that need to be used as well as a block of tofu. I added some summer squash as I also had that to use up from the garden. I used whole wheat rotini. The store I went to was out of fresh basil so I infused the olive oil with the basil before tossing. Pretty darn good.

Kimberly D. said...

This looks scrumptious!

Jessica said...

We made this last night and it was so good! So good, in fact, that my four year old screamed "YUM!" with the same intensity one usually has while riding a roller coaster. Then she actually ate it all and asked for more. I think it's an awesome way to use the fresh tomatoes and basil from our garden. Thanks!

Joy said...

Hey vegan dad!

I love your blog! It is so interesting and brilliant! I might try this reciepe this weekend, hope it'll turn out good!

p.s: I am a vegetarian hoping to become a vegan someday! But it is just so hard for me. ><

Joy

Dmarie said...

second time recently that I wished I had picked up some nutritional yeast when I stumbled across it at some now-forgotten store! Congrats on being named a Blog of Note...look forward to seeing more of your blog. thanks!

Tim said...

love your recipe, tried it last night and it was really good. I did not use basil though.

My Blog:
http://fileups.net/1h4hQ

Lisa said...

You say that refrigerated tomatoes taste terrible - it's because they change physiologically in the refrigerator! My dad and I are scientists, and he didn't believe me when I said that tomatoes change in the fridge. So, we did a blind taste test. I took two tomatoes from the same vine. I refrigerated one and left the other one on the counter. Later that day, I brought the refrigerated tomato back to room temperature and then sliced both for him. He could definitely tell which one had been cooled because it had less flavor! I love it when I can prove my case to my dad! hahahaaa

The science - the cells of the tomato are damaged below 54 deg F or 12 deg C, and the sugars degrade.

Sukhesh said...

tried it. didn't work :(

MARGARET said...

YUM! This recipe looks great and doesn't seem to have too much a variation from the ingredients I normally use. I use nutritional yeast in a nut loaf and it is the best thing ever... it really does taste just like cheese.

Margaret
--
thebitesizebaker.blogspot.com

Elyse said...

Made this last night and added some vegies from the crisper (squash, chard). It was very, very delicious. Even my husband who, on the best of days is suspicious of pasta, ate it, declared it a winner and had leftovers for lunch today.