Servings: 4
Calories: 582kcal
Equipment
- Pot
Ingredients
- 1 package tofu extra firm
- 12 ounces pasta any type
- 1 cup fresh basil leaves + more for topping, slivered
- ¼ cup nutritional yeast
- 2 cloves garlic minced
- 2 tablespoons walnuts
- 2 tablespoons olive oil
- 3 tablespoons water
- 1 ½ lemons juice
- 1 teaspoon pink Himalayan salt or other coarse salt
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- ¼ cup pasta water reserved
- ¼ cup toasted pine nuts for topping
- 1 to 2 plum tomatoes chopped, for topping
Instructions
- Remove the tofu from its package and throw away the water.
- Place the tofu in a shallow bowl or dish to press it. Place a flat plate on top of the tofu and a heavy object on top of the plate. Allow it to sit for about 20 minutes, then drain the water that has accumulated in the bowl.
- When the tofu is ready, cook the pasta according to package directions, reserving 14 cup of the cooking water.
- Cube the pressed tofu and combine it with the basil, nutritional yeast, garlic, walnuts, olive oil, 3 tablespoons water, lemon juice, salt, oregano, garlic powder, and pepper in a food processor. Blend until the sauce is smooth.
- Place the drained pasta back into the pot after draining.
- Pour in the sauce and the reserved cooking water. To combine, stir everything together.
- Serve in individual bowls with basil, tomatoes, and pine nuts on top.
Video
Nutrition
Calories: 582kcal | Carbohydrates: 75g | Protein: 24g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Sodium: 885mg | Potassium: 449mg | Fiber: 7g | Sugar: 4g | Vitamin A: 467IU | Vitamin C: 25mg | Calcium: 183mg | Iron: 4mg
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