If you are a Trader Joe's fan you will like this post and recipe. Say you find an awesome new recipe and you can't wait to try it out. You wait all week and come Sunday you head for your weekly restock of Trader Joe's goods. You are checking off the list, then STOP. One item is not available in the store. Ugh. Now you have to make a second, seemingly unnecessary, yet required stop on your way home. Annoying? Yes.Well, over this past holiday season I received this novel gift from a good friend of mine, Cooking With All Things Trader Joe's. The entire 250+ pages of this cookbook is dedicated to all things Trader Joe's, containing 120 recipes, interesting facts and wine pairings.
Tonight I finally got around to making my first recipe, with a few modifications (of course). Check it out!
Eggplant (and Tofu) Pasta
Ingredients:
1 bag farfalle pasta
1 pkg roasted eggplant parmesan, refrigerated version (substitute frozen eggplant, add cheese and sauce)
Extra firm tofu (this is what I added)
Fresh basil
Olive oil or non-stick spray
Red pasta sauce (optional)
Cayenne pepper, powder (added this too)
Directions:
1. Bring large pot of water to a boil add pasta, return to boil additional 10 minutes
2. Cut tofu into bite size squares, on medium pan coated with non-stick spray pan-fry tofu squares over medium heat
3. Microwave eggplant parmesan, about 4 minutes, cut into bite size squares
4. Drain water from pasta pot
5. Combine pasta, eggplant parmesan and tofu in large pot or pan
6. Add basil, extra sauce and cayenne pepper (if desired)
7. Enjoy!
