Creating a rich textured sauce is easy and rich in protein when using soft tofu! Try it out for a new twist on a family favourite. This recipe has been reviewed by Heart and Stroke Foundation Registered Dietitians. Recipe courtesy of Professional Home Economist and Cookbook Author, Emily Richards.
6 ripe but firm, plum tomatoes, quartered (6)
1 head garlic, cloves separated and peeled (1)
1/4 cup chopped fresh parsley, divided (60 mL)
1/4 cup chopped fresh basil, divided (60 mL)
4 tsp canola oil (20 mL)
1/4 tsp hot pepper flakes (1 mL)
2/3 cup silken plain tofu (150 mL)
1 – 375 g pkg whole wheat linguine (1)
1 cup cooked no salt added canned mixed beans, drained and rinsed (250 mL)
3 Tbsp grated Parmesan cheese (45 mL)
6 ripe but firm, plum tomatoes, quartered (6)
1 head garlic, cloves separated and peeled (1)
1/4 cup chopped fresh parsley, divided (60 mL)
1/4 cup chopped fresh basil, divided (60 mL)
4 tsp canola oil (20 mL)
1/4 tsp hot pepper flakes (1 mL)
2/3 cup silken plain tofu (150 mL)
1 – 375 g pkg whole wheat linguine (1)
1 cup cooked no salt added canned mixed beans, drained and rinsed (250 mL)
3 Tbsp grated Parmesan cheese (45 mL)
When you get to know Canadian Canola, you just might fall in love.
