Summer Tofu and Corn Pasta recipe

8 servings

1 pound spinach farfalle pasta

1 tablespoon canola oil

2 (8 ounce) packages firm silken tofu, drained and diced

3 tablespoons honey

1 tablespoon Dijon mustard

1 teaspoon dry mustard

2 teaspoons Old Bay® Seasoning

1 teaspoon kosher salt

freshly ground black pepper to taste

2 ears fresh sweet white corn, cut from the cob

1/3 cup nutritional yeast

Bring a large pot of lightly salted water to a boil.

Add pasta, and cook for 13 to 15 minutes or until al dente; drain.

Heat oil in a large saucepan over medium heat, and stir in the tofu.

Mix in honey and Dijon mustard.

Season with dry mustard, 1 teaspoon Old Bay® Seasoning, kosher salt, and pepper.

Cook and stir until tofu is thoroughly coated.

Mix corn into the saucepan.

Season with remaining Old Bay® Seasoning and nutritional yeast.

Cook until heated through.

Allow to cool about 5 minutes before serving over the cooked pasta.