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$3 Edamame Pasta with Tofu and Veggies

$4 Edamame Pasta with Tofu and Veggies

A light, yet filling and protein-packed vegetarian meal.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Lunch
Cuisine: Italian
Keyword: Meal Prep, Tofu
Servings: 4 servings
Calories: 429kcal
Author: Nicole Osinga

Ingredients

  • 1 package extra firm tofu
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 tablespoon olive oil
  • 1 ea red bell pepper diced
  • 1 ea yellow bell pepper diced
  • 2 ea green onions chopped
  • 8 oz organic edamame spaghetti
  • ½ cup pesto
  • 1 tablespoon sesame seeds optional

Instructions

  • To press tofu, wrap tofu in an absorbent towel on a cutting board. Weight it down with cookbooks, cutting boards, or something else heavy for 10 to 15 minutes.
  • Cook the pasta according to the package directions while tofu presses.
  • Remove the tofu from its towel wrap and cut into cubes. Toss in a small bowl with olive oil along with onion and garlic powders.
  • Heat a large skillet over medium heat. Once heated, add coated tofu and fry until all sides are firm and starting to brown. Remove from the pan and set aside.
  • Cook the peppers and green onions in the skillet until tender, about 4 to 5 minutes.
  • Once pasta is cooked and tofu is fried, toss with peppers and onion in a large bowl. Top with pesto. Serve immediately, or portion into four servings in meal prep containers, and refrigerate.

Nutrition

Calories: 429kcal | Carbohydrates: 26g | Protein: 28g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 155mg | Potassium: 1173mg | Fiber: 12g | Sugar: 5g | Vitamin A: 250IU | Vitamin C: 11.6mg | Calcium: 190mg | Iron: 9.7mg
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