Cooking the tofu directly in the white wine creates a deep flavor that is both comforting yet subtle. I enjoy the flavors of white wine more than red wine in cooking because they are deep flavors but are not heavy! Feel free to substitute chicken instead of tofu for an even deeper flavor!
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- 1 box whole wheat bowtie pasta
- 1 box extra firm tofu cut into cubes
- 1 teaspoon salt pink Himalayan
- 3 tablespoons extra virgin olive oil
- 3 cups white wine
- 2 onions chopped
- 1 box cherry tomatoes
- 5 cloves garlic chopped
- 3 tablespoons organic tomato paste
- 2 cups baby spinach
- 2 cups fresh basil stems removed
- Make pasta according to box instructions. Be sure to make al dente.
- Bring a wok or a large non-stick skillet to high heat. Pat the tofu dry and evenly sprinkle it with salt. Add 2 tablespoons of oil and when hot add the tofu, working in batches if have to. Sear for 5 minutes per side. Remove from pan.
- Add onions, tomatoes, garlic and ¼ cup of wine and use a wooden spoon to deglaze the pan, by scraping all the brown bits and flavor from bottom of pan. Let cook for 5 minutes, or until the onions are golden, stirring occasionally.
- Add the rest of the wine, tomato paste and the tofu back in. Turn down to medium heat and cover, letting the liquid reduce by half , about 20-25 minutes. Turn off heat.
- Add the pasta, spinach, 1 tablespoon of olive oil and fresh basil and mix. Serve warm or room temperature.