Friday, January 14, 2011

Creamy Tofu Pasta

Serves 2

1 pack firm tofu, well drained and cubed
2 cloves garlic, chopped
1 tbsp olive oil
150ml soy/rice/nut milk
1 zucchini, sliced
1 carrot, sliced
1 vegan stock cube
1 tbsp vegan parmesan
1-2 tbsp nutritional yeast flakes
1-2 tsp mixed herbs
100g fresh or frozen peas
200g of pasta of your choice

In a large pan or wok, fry the tofu in the oil until it starts to brown and crisp on the outside. Add the zucchini, garlic and carrot and fry for a few minutes more. Meanwhile boil the pasta in a separate pan.

Add the peas, milk, herbs, stock cube, vegan parmesan and nutritional yeast flakes and cook over a low heat until it starts to thicken. It will look quite runny but it will thicken a lot when you take it off the heat. Once the sauce is heated through and the pasta is ready, serve the pasta and pour the sauce over the top.

No comments:


**NOTE TO MY FRIENDS**
Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.