In less than a month, Pancake Yancake will be one year old! That got me thinking about what we were whipping up one year ago, and today’s lunch was especially fitting food for thought. We bought ourselves two bags of strawberry flavored pasta from Venice last summer, and soon after returning home, cooked up the first bag, curious about the taste. Then Crystal and I went back off to college, and the other bag sat in our parent’s pantry until today! So here’s the then vs. now.
Then: Chicken Schnitzel with Strawberry Pasta over Arugula
This was actually what Crystal and I made for Father’s Day lunch last year.
Now: Strawberry Tofu “Caprese” Pasta Salad
This dish turns the traditional caprese salad over on its head. Strawberry cherries act in place of tomatoes, pan-fried tofu substitutes for mozzarella cheese, and pea shoots team up with basil for an extra burst of freshness. Tossed together with strawberry pasta and balsamic vinaigrette, this dish is complete!
2 thoughts on “Then and Now”
Absolutely glorious post! I’m always looking for new ways to incorporate tofu into my meals & recipes. This pasta looks absolutely fabulous. Thanks for sharing!
Thanks for your kind words! Tofu is so versatile. You might like this tofu cheesecake recipe too!