Tofu Miso

Tofu+ Miso + Carrots

INGREDIENTS

8 oz PIENO

7 oz firm tofu

5 oz sliced baby carrots

2 oz medium cut kales leaves

1.5 oz cornstarch (optional)

1 teaspoon of salt

½ teaspoon black pepper

3 oz coconut oil

1.5 oz thinly cut chives

4 tbsp miso

5 oz vegetable stock

1 teaspoon of salt

8 oz milk cream (substitute with coconut cream for vegan option)

DIRECTIONS

1

In a small pot, place miso, mirin, vegetable stock and salt. Heat and whisk until mix. Add cream, mix.

2

Cut tofu in cubes, mix with cornstarch, salt and black pepper.

3

In a wok, cook previously cut tofu with coconut oil until golden. Remove from wok.

4

Heat the rest of oil and sauté carrots for 30 seconds. Add kale and chives. Add sauce and mix well.

5

Finally add cooked PIENO* Rotini and tofu, mix gently.

*Cook pasta 2 minutes less than package direction.

6

Enjoy.

COOKING WITH PIENO IS AS EASY AS 1, 2, 3-4 MINUTES

PIENO pasta cooks in 3 minutes for a wholesome, al dente bite. Cook to 4 minutes for a softer, classic bite.

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