This recipe is a combination of a recipe from Everyday with Rachael Ray and an overwhelming case of anti-grocery-store-itis (otherwise known as I-really-don’t-want-to-go-grocery-shopping-so-can-we-please-create-something-edible-with-the-food-in-the-house?).
1 lb brown rice fettuccine (you can use any kind of pasta you want)
2 tbsp EVOO
1 package extra-firm tofu, drained, patted dry and cubed
1 tsp dried rosemary leaves
¼ cup balsamic vinegar
¼ cup peach-apricot jam (or orange marmalade)
3 cups baby spinach
2 tbsp butter
1 tsp dried sage
½ cup shredded parmesan
1/3 cup sliced almonds
1 tbsp honey (enough to coat the almonds)
1. Toast almonds in a small saucepan over medium heat until fragrant, about 3 minutes. Remove from heat, add honey and stir until almonds are coated.
2. Cook fettuccine until al dente. Drain and set aside.
3. While the pasta is cooking, deal with the tofu. Add EVOO to a large skillet, turning the skillet so the oil makes two laps of the pan. Bring to medium-high heat. Add tofu, sprinkle with rosemary and cook until the tofu is browned, 5-10 minutes. Remove tofu from skillet.
4. In a small bowl, combine balsamic vinegar and peach-apricot jam (or orange marmalade).
5. Add balsamic mixture to the skillet. Lower heat and simmer for about a minute. Return tofu to skillet and coat with the sauce.
6. Remove skillet from heat and stir in baby spinach.
7. In the empty pasta pot, melt butter over medium-low heat. Stir in sage. Add pasta and shredded parmesan. Toss well to combine.
8. Sprinkle tofu and baby spinach with almonds. (Note: if the honey almonds became rock solid while you were tending to the rest of dinner, like they did for us, just heat them over low heat until they soften.) Serve with the pasta.