Linguine with sage and white bean sauce, plus marinated tofu

Good one tonight. Miah made this dish, combining the recipe from our fave vegan cookbook, Robin Robertson's Vegan Planet. He added some marinated tofu, too. Very, very good.

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Linguine With Sage And White Bean Sauce (from Vegan Planet)

2 tablespoons olive oil
1 small yellow onion, minced
1/4 cup torn fresh sage leaves (**Miah used around 1 tablespoon dried sage)
15 ounce can of cannellini beans, drained and rinsed
1 tablespoon balsamic vinegar
1/2 teaspoon salt
black pepper
1/2 cup hot vegetable stock
1 pound linguine

Heat the olive oil in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the sage and cook for 1 minute. Add the beans, vinegar, salt, and pepper to taste and stir to blend the flavors.

Transfer to a food processor or blender, add the stock, and process until smooth, adding more stock if necessary. Transfter to a small saucepan over low heat and keep warm, adding more stock if the sauce is too thick.

Cook the linguine in a large pot of boiling salted water, stirring occasionally, until al dente, about 10 minutes. Drain and place into a large, shallow serving bowl. Add the sauce and toss to combine.

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He used dried sage instead of fresh, and it was totally fine. I love the subtle flavors: you could just barely pick out everything (balsamic vinegar, cannellini beans, onions) but all together they were really nice.

The tofu was incredible. We struggle with tofu sometimes. We eat it constantly, and I've been experimenting for months, but the texture is hard to get just right. Miah pressed it for 50 minutes, marinated it for 30 minutes, and then baked it. It was probably the best tofu I've had, certainly better than anything I've ever made. (BTW, this was Miah's first tofu-cooking experiment. I give him a big fat A+.)

Verdict: Really awesome. An excellent, nutrition-filled vegan dinner. Very filling, very fiber-filled, very protien-filled, very flavor-filled. Good job, Miah!