Lemony tofu linguine

I don't have much to say about this recipe other than it's very good.  Nothing against the recipe........just feeling a little brain dead.  This is probably the result of watching 1/2 an episode of "Millionaire Match-Maker."  Still trying to wrap my head around it.
Don't let the tofu scare you.  Marinatating it gives it great flavor and baking it makes it crispy and firm.  So yeah, it's light, lemony, and healthy.

Lemony tofu linguini  (4 servings)

1 block of tofu (the refrigerated kind in the plastic tub)
2 medium zucchini, cut into 1/4 inch thick slabs
2 c. arugula
1 head of garlic
1/2 box of whole wheat liguine
1/2 c. fresh squezzed lemon juice
3 T. while balsamic vinegar
1/2 tsp salt
generous amount of fresh black pepper
1/2 tsp honey
splash of olive oil


Plan ahead!  First step is pressing the moisture out of the tofu, which will take a few hours.  To do so: slice the block of tofu in half horizontally, so you have to thinner slabs.  Place a folded kitchen towel or paper towels on a plate and place the two pieces of tofu next to each other on the lined plate.  Place another folded towel on top of the tofu and then put something heavy on top to squash the water out of the tofu.  This way it won't be spongey and it will soak up more of the marinade.  Let this sit and squish for several hours.


Cut the pressed tofu into bite sized cubes, 1/2" thick or so, and place in a bowl.  Place sliced zucchini in a shallow backing dish.  Combine the lemon juice through olive oil in a small bowl and whisk together.  Pour half of the marinade over the zucchini and the rest over the tofu.  Toss the stuff around in the marinade every now and then and marinate for 30 min. to an hour.  Preheat oven to 400 while it's still marinating.


Line two baking trays with foil and arrange the tofu on one, and the zucchini on the other.  Put them in the oven and bake for 30 min., tossing around once in a while.  Wrap the garlic in foil and place that in the oven too.  While tofu bakes, cook pasta according to package directions.  Make sure you cook the pasta in a big enough pot with enough water and a good amount of salt.  Before you drain the pasta, reserve a cup of the cooking water to add back in to the pasta and veggies.  

Toss together the pasta, arugula, tofu, zucchini, garlic cloves (removed from their skin,) and pasta cooking water.