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{"title":"20-Minute Protein-Packed Tofu & Yogurt Penne","description":"This lightning-fast, vegetarian dish delivers a hearty dose of protein in under 20 minutes, perfect for a busy weeknight. Al dente penne pasta is tossed with savory pan-fried tofu, tender sautéed onions and tomatoes, and a creamy, protein-rich sauce made from Greek yogurt and eggs, finished with fresh chives and a hint of warm cloves.","servings":8,"prepTime":"10 minutes","cookTime":"10 minutes","ingredients":[{"amount":"1.5 pounds","unit":"","name":"penne pasta"},{"amount":"3 (14-ounce)","unit":"blocks","name":"extra-firm tofu"},{"amount":"4 tablespoons","unit":"","name":"vegetable oil, divided"},{"amount":"1 large","unit":"","name":"yellow onion, finely diced"},{"amount":"2 large","unit":"","name":"ripe tomatoes, roughly chopped"},{"amount":"1.5 cups","unit":"","name":"plain Greek yogurt"},{"amount":"3 large","unit":"","name":"eggs"},{"amount":"0.25 teaspoon","unit":"","name":"ground cloves"},{"amount":"0.5 cup","unit":"","name":"fresh chives, chopped"},{"amount":"2 tablespoons","unit":"","name":"kosher salt, plus more to taste"},{"amount":"0.5 teaspoon","unit":"","name":"black pepper, plus more to taste"},{"amount":"6 quarts","unit":"","name":"water, for pasta"}],"steps":[{"title":"Prepare Pasta Water & Tofu","instruction":"Bring 6 quarts (5.7 liters) of water to a rolling boil over high heat in a large stockpot. While the water heats, drain the 3 blocks of extra-firm tofu, gently press out excess water using paper towels or a clean kitchen towel for 5 minutes, then cut the tofu into 1/2-inch (1.25 cm) cubes."},{"title":"Cook Tofu & Start Pasta","instruction":"Heat 3 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add cubed tofu in a single layer, ensuring not to overcrowd the pan, and cook for 4-6 minutes, stirring occasionally, until all sides are golden brown and slightly crispy to the touch. Once the pasta water is boiling, add 2 tablespoons of kosher salt, then add 1.5 pounds (680g) of penne pasta and cook according to package directions, typically 10-12 minutes, stirring occasionally, until al dente – tender but still firm to the bite. Reserve 1 cup of pasta water before draining the penne."},{"title":"Sauté Aromatics","instruction":"While the pasta cooks, return to the skillet used for tofu (or use a separate skillet to save time, adding 1 tablespoon vegetable oil) and reduce heat to medium. Add the finely diced large yellow onion and sauté for 5-7 minutes, stirring frequently, until translucent, softened, and releasing a sweet aroma. Add the roughly chopped large ripe tomatoes and cook for another 3-4 minutes, stirring, until the tomatoes begin to break down and release their juices, creating a rustic sauce."},{"title":"Prepare Creamy Yogurt Sauce","instruction":"In a medium bowl, whisk together the 1.5 cups (360g) plain Greek yogurt, 3 large eggs, 1/4 teaspoon ground cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper until the mixture is smooth and well combined, ensuring no lumps remain from the yogurt."},{"title":"Combine and Serve","instruction":"Immediately after draining, return the hot penne pasta to the large stockpot. Add the cooked golden-brown tofu cubes, the sautéed onion and tomato mixture, and then pour the creamy Greek yogurt-egg mixture over the hot ingredients. Toss vigorously and continuously for 1-2 minutes, using tongs, ensuring the sauce coats all the pasta evenly and the residual heat from the pasta gently cooks and thickens the egg into a creamy, cohesive coating. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until the desired creamy consistency is reached. Stir in 1/2 cup of chopped fresh chives just before serving."}],"notes":"The key to the creamy sauce is to add the yogurt-egg mixture to the *hot* pasta immediately after draining, then toss quickly and continuously. The residual heat will gently cook the egg without scrambling it, creating a smooth, rich coating. Do not return the pot to direct heat once the yogurt-egg mixture is added
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