Creamy Tofu Pasta Bowl
Indulge in a luscious and satisfying tofu pasta bowl, featuring perfectly seasoned tofu, tender pasta, and vibrant vegetables, all coated in a velvety dairy-free sauce. This nourishing and flavorful dish will leave you craving for more with every mouthful.
ingredients
- 14 oz firm tofu, drained and cubed
- 10 oz penne pasta
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup nutritional yeast
- 2 cups unsweetened almond milk
- 2 tbsp cornstarch
- Fresh basil leaves for garnish
steps
- 1.
Preheat the oven to 400°F (200°C). Spread tofu cubes on a lined baking sheet and bake for 20 minutes until golden.
- 2.
Cook pasta according to package instructions. Drain and set aside.
- 3.
In a large pan, heat olive oil over medium heat. Add garlic and sauté for 2 minutes until fragrant.
- 4.
Add broccoli florets and bell pepper slices to the pan. Cook for 5 minutes until slightly tender.
- 5.
In a small bowl, whisk together almond milk, smoked paprika, dried oregano, salt, black pepper, nutritional yeast, and cornstarch until smooth.
- 6.
Pour the sauce mixture into the pan with vegetables. Stir continuously and cook for 5 minutes until the sauce thickens.
- 7.
Add the cooked pasta and roasted tofu cubes to the pan. Mix well to coat everything in the creamy sauce.
- 8.
Garnish with freshly chopped basil leaves and serve hot. Enjoy this delightful and protein-packed tofu pasta bowl!
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