I’m a big fan of dishes that are easy and fast. One night I was at the store, saw some catfish and decided to buy mysef a fillet. When I got it home I had to find some way to make it interesting with my limited spices. The result has a flavor that very much resembles the physical texture you want to shoot for: lightly seared on the outside that, once breached, reveals a nice soft middle.
When most people encounter the idea of combining pasta with tofu they generally respond with “why?” or “eww!” I’m a huge fan of tofu and if I hadn’t actually tried this I would be raising one eyebrow at it. But it’s good. It’s so good that people who never buy tofu go back for extra tofu bits for their pasta with every helping. I’m not kidding. It’s not mind-blowing or anything but it’s a tasty change and great when you have vegetarian guests.