Fusilli and Asparagus with Tofu-Dill Sauce
Source: 366 Healthful Ways to Cook Tofu and Other Meat Alternatives by Robin Robertson

Be sure to try this dish as soon as tender young asparagus becomes available.

1 tablespoon olive oil
2 cloves garlic, finely minced
8 ounces soft tofu patted dry and cut into coarse pieces
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
2 tablespoons chopped fresh dill
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup corn oil
1 pound fusilli or other curly pasta
1/2 pound fresh asparagus, cut in diagonal 1-inch pieces

Heat the oil in a small skillet, add the garlic, and cook over medium-low heat until fragrant, about 3 minutes.

In a food processor blend the garlic, tofu lemon juice, mustard, dill, salt, and pepper until the mixture is smooth. With the processor running add the corn oil in a stream and blend the sauce until emulsified.

Meanwhile, cook fusilli in a large pot of boiling salted water until tender, 12 to 15 minutes. During the last 3 to minutes of cooking time, add the asparagus to pasta.

Drain, and toss with the sauce.

Servings: 4 to 6
Per serving: calories 456.3, protein 14.43 gm, fat 21.23 gm, percentage of calories from fat 41%, cholesterol 0 mg, dietary fiber 2.661 gm, sodium 447.1 mg, calcium 28.57 mg