Ingredients:
1 tablespoon olive oil
2 garlic cloves, minced
8 ounces soft tofu, patted dry and cut into coarse pieces
1/4 cup lemon juice
1 tablespoon Dijon mustard
2 tablespoons chopped fresh dill
3/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup corn oil
1 lb fusilli or 1 lb curly pasta
1/2 lb asparagus, cut into diagonal 1 inch pieces
Directions:
Heat oil in small skillet, add garlic and cook over medium low heat about 3 minutes or until fragrant. Blend garlic, tofu, lemon juice, mustard, dill, salt, and pepper in a food processor until smooth Add corn oil, and blend until emulsified.
Meanwhile, cook pasta until tender, adding asparagus in the last 3-4 minutes Drain and toss with sauce.
Servings: 4-6
Time preparation: 15 min.
Time total: 30 min.