From craving to table
Instructions
- 1
Cook the penne pasta according to package instructions. Drain and set aside.
- 2
While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add cubed tofu and cook, turning occasionally, until golden and crispy on all sides (about 7-8 minutes). Transfer to a plate.
- 3
In the same skillet, add the remaining tablespoon olive oil. Add onion and bell peppers, and sauté for 3-4 minutes until softened.
- 4
Add the garlic and corn, cooking for another 2 minutes.
- 5
Stir in diced tomatoes, tomato paste, chipotle peppers, cumin, smoked paprika, chili powder, salt, and pepper. Simmer for 5 minutes, letting the sauce thicken slightly.
- 6
Return the crispy tofu to the skillet, tossing to coat with the sauce.
- 7
Add the cooked pasta and toss everything together until evenly combined. Adjust seasoning if needed.
- 8
Remove from heat. Stir in lime juice and cilantro before serving.