Vegetable oil
Kosher salt
12oz (1 block) extra firm tofu
6oz dry linguine, or other pasta
1 tablespoon earth balance butter
2 tablespoons olive oil
2 tablespoons minced garlic (6 cloves)
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/4 lemon's worth of zest
2 tablespoons freshly squeezed lemon juice
1/8 teaspoon red pepper flakes
Directions
Prepare tofu. Drain and press tofu between paper towels. Set something heavy (like a pot or cutting boards) on top for a few minutes to help press the liquid out of the tofu. Slice pressed tofu into flat bricks.
Prepare pasta. Drizzle some oil in a large pot of boiling salted water, add 1 teaspoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
While pasta is cooking, get another pan, and melt the butter and olive oil over medium-low heat. Add the garlic. Saute for a minute or so, careful not to let the garlic burn. Add the tofu slices, some salt and pepper, and saute for a few minutes. Stir tofu a few times to fry all sides. Once tofu is browned on both sides, remove from the heat. Add the parsley, lemon zest, lemon juice, and red pepper flakes. Toss to combine.
If you get the timing right, the pasta should be done right around the same time as the tofu. Drain the cooked linguine and then put it back in the pot. Immediately add the tofu and sauce, toss well, and serve.