Creamy Pasta and Tofu
Pasta and broccoli coated in an unsweetened plant-milk sauce, with seasoned crisp tofu cubes and white miso.
Ingredients
Pasta and Vegetables
- 8 oz dry pasta (1/2 16-ounce packet)
- 1 medium head broccoli (cut into bite-size florets, about 2 ½ cups)
Tofu Preparation
- 7 oz extra firm tofu (1/2 14-ounce block, pressed, cut into ¾-inch cubes)
- ½ tbsp tamari (or soy sauce)
- 2 tsp cornstarch
- 1.5 tsp garlic powder
- 1.5 tsp onion powder
- 1.5 tsp paprika
- ½ tsp sesame oil (or neutral flavored oil, optional)
- to taste salt
Sauce Mixture
- 3 tbsp olive oil
- 2 tbsp whole wheat pastry flour or all-purpose flour alternative: 2 tablespoons cornstarch using the separate cold-milk slurry method
- 2 cups unsweetened nondairy milk
- 1 tbsp white miso dissolve in the separately listed 1 tablespoon water
- ¾ tsp garlic powder
- ¾ tsp onion powder
- ¾ tsp paprika
- 1 tbsp nutritional yeast (optional but recommended)
- 1 tablespoon water for dissolving miso
- to taste salt and black pepper
Instructions
- Press tofu for 20 minutes if needed, pat dry, and cut 3/4-inch cubes. Coat with tamari, cornstarch, tofu spices, and optional sesame oil.
- Air fry the cubes in one layer at 400°F for 10 minutes, turn, then cook roughly 2 minutes more. The oven option is 425°F for about 20 minutes.
- Boil pasta to al dente and drain; separately steam broccoli just until tender.
- Stir flour into the sauce olive oil for 1 minute, then gradually whisk in nondairy milk. Add miso dissolved in its tablespoon of water and heat gently until thick.
- Incorporate the sauce spices, optional nutritional yeast, and seasoning to taste. Coat pasta and broccoli, fold in tofu last, and serve four modest portions.
Notes
The card includes twenty minutes for pressing tofu; omit that rest if already pressed. Dissolve miso before adding. Cornstarch sauce needs a cold-milk slurry.