Truffle Tofu Crumbles on Pasta 

Serving Size 2

Prep Time 10 mins

Cook Time 15 mins

Difficulty Easy

Ingredients

Inspired by NYT Cooking and Food By Maria 

  • Kosher salt 
  • 1 pound black bean spaghetti 
  • 8 tablespoons vegan butter 
  • 1 cup vegan Parmesan, plus more for serving 
  • Freshly ground black pepper 
  • Grated truffle, for garnish  

Tofu Crumbles:   

  • 1 package Truffle TofuBaked, crumbled 

Preparation

  1. To make the crumbled tofu: Preheat the oven to 400F and prepare a baking tray with parchment paper. Crumble TofuBaked by hand. Set onto the prepared tray and bake for 20 – 30 minutes until golden brown. Make sure to stir halfway through.
  2. Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta to boiling water and cook according to package directions until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta, but don’t shake it fully dry.
  3. In a skillet or Dutch oven large enough to hold the pasta (and preferably with a light-colored bottom so you can see the butter solids brown), melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it does not burn. If it does, start over.) Remove from heat immediately.
  4. Add the cooked pasta to the skillet and toss with the brown butter. Stir in the cheese until melted. Stir in pasta water, 1 tablespoon at a time, until the pasta is glossy with sauce (you probably won’t need the full ½ cup).
  5. Serve with grated truffle, black pepper and more Parmesan on top.

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