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Food Service Planning | U-M
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Asparagus and tofu linguine in lemon tomato sauce with leeks & oregano. June 1, 2009, 12:29 am. 450 grams linguine, cooked al dante. 1 large bunch of asparagus, tough ends discarded, bite-sized. 1 package “firmer” la soyarie tofu (or another brand’s extra firm) cut into small (1cm) cubes. Olive oil, black pepper and chicken-style broth powder, for baking the above at 400f until the asparagus is tender and lightly charred, and the tofu is chewy/starting to crisp. 1 tablespoon olive oil. I’ll leave y...
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