Crispy baked tofu over whole wheat linguini & kale with a creamy, lemony ginger sauce. Sounds good, right? Does it? I’m not sure anymore.
This dish did not go over well with my family, at all. It was too earthy-healthy for Shane. With whole wheat pasta, tofu and kale, I should have known it wouldn’t be up his alley. Also, it turns out he doesn’t like linguini. It had too much green in it for Rose, I knew that from the start.
But was it good? I’m having trouble being objective. I thought it was good when I was tasting in the kitchen, but as soon as I saw the sour faces at the table I doubted myself.
I think it could be more successful as a tofu side dish than it was as a pasta dish. Perhaps I’ll make it again, just for me, without the pasta. Maybe next time I make chicken for Shane and Rose.
I’ll eat Shane & Rose’s leftovers. This looks super yum to me!
Looks pretty tasty in the picture!
I had the leftovers for lunch and it was good! I guess my family just made me self conscious. I’m going to make it again, without the pasta, and post the recipe soon. Thanks for your support!