Recipe: Vegetarian Linguine with Tofu & Seaweed (Nori) Garnish

I am not majorly healthy in my eating. I don't go on any crazy diets. I eat what I enjoy but at a minimum with proper portion control and at specific set times. On the weekends I splurge on special extra calorie items that I wouldn't necessarily eat during the week. Once in a while I do find a healthier recipe that turns out amazing. This is one of those. It was inspired by a few recipes in Levana Kirschenbaums The Whole Foods Kosher Kitchen Cookbook. I don't mind healthy foods that taste good but I don't hold myself back from eating some of the things I really love. So no I don't eat chocolate for dinner but I don't have a plate of spinach either. I'm sure you get the gist.

I know not everyone likes tofu. I have been a big fan ever since my mother fed me some as a young child that we had purchased from the health food store. In Indiana, where we lived that was the only place you could get it. Now it's easy to find at my local grocery store. We ate it in a very simple way but I often prepare it like that as a snack as it reminds me of those times. We would cut it into cubes and sprinkle it with some vegetable oil, soy sauce and garlic powder and done. Whether you like tofu or not I think this is a great way to try it. You may just be pleasantly surprised. Here is the recipe:

Vegetarian Linguine with Tofu & Seaweed Garnish:
A Package Firm Tofu, Cut into Cubes
2 Tablespoons Olive Oil
10 Medium Sized Shitaki Mushrooms, Sliced into thin strips
2 Large Red Peppers- Sliced into thin strips
2 Tablespoons Scallions, Chopped Small
1 Lb. Linguine
1 Sheet Nori Seaweed as a garnish
1/4 Cup Soy Sauce
1/4 Cup Water
1 Tablespoon Apple Cider Vinegar
1 Teaspoon Sesame Oil
3 Tablespoons Honey
Salt and Pepper

1. Cut tofu into cubes. Put 2 tablespoons of olive oil in a non stick saute pan. Heat the oil and put the pieces of tofu in once sizzling. Allow them to sit without moving them for about 3-5 minutes on both sides to get a perfect sear. Remove the tofu to a paper towel lined plate once it seems perfectly seared and ready.
2. Saute' the sliced shitaki mushrooms, sliced red peppers and chopped scallions in whatever is left of the olive oil in that same saute' pan. If it has run out add a little more. 
3. Prepare the sauce in a small pot over a small/medium flame- put the soy sauce, water, apple cider vinegar, sesame oil, honey, salt and pepper in and bring to a boil for a minute or so stirring as it heats.
 4. Cook up the pasta in salted boiling water until desired doneness. Then strain and put to the side in a large serving bowl.
5. Put everything together immediately before serving to avoid the tofu getting soggy in the sauce. Add the shitake mushrooms, red peppers, scallions, tofu and sauce to the linguine and stir to bring it all together. Sprinkle with pieces of nori as a garnish if you would like and serve.
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