Angel Hair Tapenade with Tofu and Arugula

Updated at: Thu, 17 Aug 2023 03:11:15 GMT

Step 1

Slice the pressed tofu widthwise into eighths. In a 10-inch (25 cm) square baking dish, mix together the broth, olive oil, balsamic, tamari, and Italian seasoning. Place the tofu slabs in the marinade for about an hour, flipping once.

Step 2

Lightly spray a grill pan with nonstick cooking spray and preheat over medium-high heat. Cook the tofu for about 3 minutes on each side, flipping once, until the tofu develops grill marks. Transfer to a plate and keep warm while you make the pasta.

Step 3

In a large pot, boil 6 quarts (5.7 L) of salted water for the pasta.

Step 4

Pulse the garlic in a blender until well chopped. Add the olives, olive oil, nutritional yeast, miso, and vegetable broth and pure until the mixture is juicy but still has some texture. It shouldn't have whole chunks of olives, but it shouldn't be completely smooth. Add more broth to thin the tapenade as needed, scraping down the sides of the blender with a rubber spatula.

Step 5

Cook the angel hair pasta according to package directions, usually 3 to 4 minutes.

Step 6

Drain the pasta in a large colander. Put the arugula in the empty pasta pot, then immediately return the hot pasta to the pot. Toss with tongs to wilt the arugula.

Step 7

Add the tapenade and toss to coat. Serve immediately, garnished with extra olives, lots of freshly ground black pepper, and the grilled tofu.

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