Creamy Vegan Tofu Pasta Sauce
Ingredients
Ingredients
- 1/2 onion
- 3 garlic cloves
- olive oil
- 3 tbsp pasta water
- 1 tsp mixed herbs
- 250 g tofu
- 2 tsp nutritional yeast
- 2 tsp lemon juice
- pasta of choice
- pumpkin
- broccoli
Instructions
Preparation
- Preheat the oven.
- Chop the pumpkin and broccoli into desired sizes and place them on a baking tray. Season with salt, pepper, mixed herbs, and a drizzle of olive oil. Roast them in the oven until the pumpkin becomes soft and tender.
- In a pan, sauté the onion, garlic, mixed herbs, salt, and pepper with a splash of olive oil until the onions become translucent. Remove from heat and set aside.
- Cook the pasta according to the package instructions, making sure to save some of the pasta water for the sauce.
- In a blender (such as the Optimum Nutriforce Mini portable blender), combine the sautéed onion mixture with the remaining sauce ingredients: tofu, nutritional yeast, lemon juice, and the reserved pasta water. Blend until smooth and creamy.
- Mix the sauce into the cooked pasta, ensuring that every strand is coated evenly. Serve the pasta in bowls and top it with the roasted pumpkin, broccoli, and grated vegan parmesan (if desired).
- Enjoy your delicious and creamy vegan tofu pasta dish!
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