Hearty grilled vegetables and tofu are accented with a sweet, savoury sauce for a delicious pasta dish to be enjoyed by plant-based eaters and carnivores alike.
Grilled Tofu Penne Toss
1 pkg (350 g) extra firm tofu
1 each small red onion, zucchini and portobello mushroom cap
1 orange pepper
1/3 cup (75 mL) each ketchup and sodium-reduced soy sauce
2 tbsp (30 mL) each balsamic vinegar, brown sugar and toasted sesame oil
1 tbsp (15 mL) olive oil
1 cup (250 mL) slivered fresh basil
1Cut tofu, red onion, zucchini and mushroom into 1/2-inch (1 cm) thick slices; quarter orange pepper.
2Whisk ketchup, soy sauce, vinegar, sugar and sesame oil until combined. Brush 2 tbsp (30 mL) sauce mixture over tofu and marinate for 10 minutes. Preheat grill to medium and grease well.
3Toss vegetables with olive oil. Grill vegetables and tofu for 10 minutes, turning as needed, until tender and marked.
4Meanwhile, cook penne according to package directions. Reserve 1/2 cup (125 mL) cooking water before draining.
5Roughly chop tofu and veggies; toss with hot cooked penne, reserved cooking water, basil and remaining sauce mixture.
• Replace regular tofu with smoked tofu for a bolder flavour.
Per serving (1/6th recipe or 2 cups/500 mL): 390 calories, 14 g fat, 1.5 g saturated fat, 730 mg sodium, 47 g carbohydrates, 4 g fibre, 15 g sugars, 25 g protein.
Excellent source of vitamin C.
Good source of folate and iron.
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