|Servings||Prep Time||Cook Time|
|6||0 mins||0 mins|
|1.||Drain and dry tofu block. Cut block into 6 squares and then crumble tofu onto a plate that is lined with paper towels to absorb extra moisture.|
|2.||Season tofu with salt, garlic powder, black pepper and oregano.|
|3.||Cook pasta according to package directions and set aside. Do not add salt to the water.|
|4.||As the pasta is boiling, open 1/2 can of onion soup into medium saucepan and add the frozen spinach to the pan. Cook together until spinach is tender. Spoon two ladle-fulls of pasta water into the pot.|
|5.||In a separate pot, throw in the garlic and add three spoonfuls of the soup so that the garlic doesn't burn. Add crumbled tofu to the garlic and let it cook through, continually adding spinach/soup mixture. Let this simmer together for 15 minutes.|
|6.||Chop the tomato and stir it in with the tofu. Add pasta and give it another stir. Remove from heat and enjoy!|
There are 237 calories in 1 serving of Whole Wheat Pasta with Tofu and Spinach.
Calorie split: 20% fat, 55% carbs, 25% protein.
|Serving Size||1 serving|