Ellie Original..Kind of!

Ok, story behind this recipe first...Rob and I were honeymooning in Arizona and went to a restaurant to have a nice dinner.  I ordered a dish that I just fell in love with!  They obviously couldn't tell me the recipe but they shared a list of ingredients that were in the list.  I took that and added to it, etc.  This is what I came up with...YUMMMMO!  Super fresh.

Spinach and Edamame Pasta with Tofu

8-14oz Extra Firm Tofu cubed

1 Tbsp Low Sodium Soy Sauce

1/2 Tbsp Sesame Oil

1/2-1lb Pasta (depending on how much pasta you want)

Extra Virgin Olive Oil (EVOO)

10-12 Asparagus Spears rough chop

3-4 cloves garlic minced

2 shallots

4-6 cups baby spinach

1 1/2 cup Edamame (shelled and cooked)

Shredded Parmesan or Roman Cheese

1. Preheat oven to 375 degrees.  In mixing bowl, toss cubed tofu and 1Tbsp Soy Sauce & 1/2 Tbsp Sesame Oil to coat.  Place tofu on baking sheet and bake for 15-20 minutes until crisp (turn over halfway)

2.  While Tofu is cooking, bring water to a boil and cook pasta per directions.  Drain pasta when done.

3.  Meanwhile, in skillet over medium heat add 1 circle around the pan of EVOO.  Once heated add asparagus and cook 3 minutes.

4. In the same skillet add garlic and shallot and cook until shallots are tender/clear.  Then add in about 1 Tbsp Butter, cooked tofu, cooked edamame, &  baby spinach.  Add salt & pepper to taste and splash of soy sauce if desired. 

5. Once spinach is wilted toss in pasta to coat and sprinkle Parmesan or Romano cheese on top.  Enjoy!!

I play with this recipe alot so amounts are just recommended and you can easily add more/less or everything to your liking.