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.

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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.