Whole Wheat Pasta with Tofu and Cucumber Recipe

Whole Wheat Pasta with Tofu and Cucumber Recipe

How To Make Whole Wheat Pasta with Tofu and Cucumber

Made healthier with whole wheat pasta, this simple recipe combines lemon juice, soy sauce, and Asian sesame oil for a filling meal with balanced flavors.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • ¾lbwhole wheat spaghetti
  • lbsfirm tofu
  • 1tbspsoy sauce,plus 4 tsp
  • tspfresh ginger,grated
  • tbspcooking oil
  • 2tbspwine vinegar
  • tsplemon juice
  • 1tspAsian sesame oil
  • ¾tsplemon zest,grated
  • ¼tspsalt
  • 1tspcayenne
  • 2cucumbers
  • 3scallions,including green tops
  • 3tbspcilantro,chopped, or fresh parsley


  1. In a large pot of boiling, salted water, cook the spaghetti for about 15 minutes until just done. Drain the pasta. Rinse with cold water and drain thoroughly.

  2. In a medium bowl, combine the tofu with the 1 tablespoon soy sauce and ½ teaspoon of the grated ginger. Let sit for about 5 minutes.

  3. In a large glass or stainless-steel bowl, combine the remaining ginger and soy sauce, 1½ tablespoons of the cooking oil, the vinegar, lemon juice, sesame oil, lemon zest, salt, and cayenne.

  4. In a large nonstick frying pan, heat the remaining cooking oil over moderate heat. Add the tofu and cook, stirring frequently, for about 8 minutes until browned.

  5. Add the tofu, pasta, cucumbers, scallions, and cilantro to the dressing in the large bowl and toss.

  6. Serve and enjoy.


  • Calories: 621.71kcal
  • Fat: 23.73g
  • Saturated Fat: 2.89g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 8.91g
  • Polyunsaturated Fat: 10.49g
  • Carbohydrates: 77.07g
  • Fiber: 4.55g
  • Sugar: 2.93g
  • Protein: 36.43g
  • Sodium: 397.80mg
  • Calcium: 1038.18mg
  • Potassium: 812.14mg
  • Iron: 7.60mg
  • Vitamin A: 25.05µg
  • Vitamin C: 8.48mg
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