Tofu Edamame Whole-Wheat Pasta

Ingredients

• 300 g firm tofu and edamame
• 180 g cooked whole-wheat pasta
• 100 g mixed vegetables
• 5 g herbs, spices and lemon

Method

1. Use 200 g firm tofu and 100 g shelled edamame (300 g in total). Press the tofu for 10 minutes, cut it into cubes and season with soy sauce, garlic and ginger.
2. Boil about 75 g dry whole-wheat pasta in salted water for 9–11 minutes and drain — about 180 g cooked.
3. Pan-fry or air-fry the tofu at 200 °C for 12–15 minutes until golden. Boil the edamame for 4 minutes and drain.
4. Steam or sauté the 100 g mixed vegetables for 3–4 minutes, or serve them raw if they're salad vegetables.
5. Build the plate: the cooked whole-wheat pasta first, the Tofu Edamame on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.