Name: Wild Garlic Tofu Ragout with Pappardelle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 12 oz extra firm tofu; 0.5 oz dry pappardelle pasta; 2 tbsp nutritional yeast; 0.5 tsp extra virgin olive oil; 0.25 cup wild garlic leaves; 0.5 cup cremini mushrooms; 0.25 cup low-sodium vegetable broth; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh lemon juice

Wild Garlic Tofu Ragout with Pappardelle

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Wild Garlic Tofu Ragout with Pappardelle

Sautéed firm tofu marinated in a vibrant wild garlic pesto, tossed with silky pappardelle ribbons and finished with a savory dusting of nutritional yeast.

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NUTRITION

Protein

52.6g

Fat

28.0g

Carbs

36.0g

SERVINGS

1 serving

INGREDIENTS

12 oz extra firm tofu

0.5 oz dry pappardelle pasta

2 tbsp nutritional yeast

0.5 tsp extra virgin olive oil

0.25 cup wild garlic leaves

0.5 cup cremini mushrooms

0.25 cup low-sodium vegetable broth

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh lemon juice

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PREPARATION

1
Press tofu to remove excess moisture and cut into small cubes.
2
Finely mince the wild garlic and toss with tofu, lemon juice, and half the salt.
3
Boil a pot of water and cook the pappardelle until al dente.
4
Heat olive oil in a skillet over medium-high heat and sauté mushrooms until browned.
5
Add the marinated tofu to the skillet and sear until golden on all sides.
6
Deglaze the pan with vegetable broth and simmer for 2 minutes to create a light ragout.
7
Fold in the cooked pasta and nutritional yeast, tossing until the sauce coats the ribbons.
8
Season with remaining salt and black pepper before serving.