Recipes for the Soul---Summer Tofu and Corn Pasta

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Summer Tofu and Corn PastaServings: 8Ingredients:1 pound spinach farfalle pasta1 tablespoon canola oil2 (8 ounce) packages firm silken tofu, drained and diced3 tablespoons honey1 tablespoon Dijon mustard1 teaspoon dry mustard2 teaspoons Old Bay® Seasoning1 teaspoon kosher saltfreshly ground black pepper to taste2 ears fresh sweet white corn, cut from the cob1/3 cup nutritional yeastDirections:1. 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.

2. 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.

3. 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.

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