20 Minute Creamy Protein Heaven

Creamy Protein Heaven

Vegan Tofu Broccoli Pasta

🍴Ingredients

• 8 ounces (227g) super firm tofu 

• ¾ teaspoon salt

• Freshly cracked black pepper

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon Chinese five spice powder

• 1 tablespoon oil of choice

• 4 ounces (113g) spaghetti or similar noodles/pasta

• Sauce:

• 4 tablespoons almond butter (or peanut butter)

• ½ tablespoon agave syrup or maple syrup

• 1 tablespoon rice vinegar

• 2 teaspoons soy sauce

• 1/2 teaspoon red pepper flakes

• 2 to 3 tablespoons water more as needed

🍴How to

• Bring a medium saucepan of water to a boil for the pasta. When it’s boiling, salt generously.

• Cut the tofu into 4 slabs. Squeeze out as much water as you can. Crumble tofu into small pieces, about the size of a blueberry. Transfer to a large bowl. In a small bowl, combine the salt and spices. Sprinkle over tofu and gently toss with your hands to coat.

• Cook the tofu. Heat the oil in a medium or large nonstick frying pan over medium-high heat. Once hot, add the tofu and spread out in a single packed layer. Cook 2 to 3 minutes undisturbed. Flip and continue cooking for a total of 10 to 12 minutes, stirring only every 2 minutes, until most of the tofu is browned.

• Cook the pasta and broccoli. While the tofu is cooking, cook the pasta according to package instructions for al dente. About 3 minutes before the timer is done, add the broccoli (or add the broccoli to the pan instead if you don’t like soft broccoli) and cook until the pasta is al dente and the florets are bright green and crisp tender.

• Make the sauce. Meanwhile, stir together the almond butter, agave, vinegar, soy sauce, and chile flakes. Add a bit of water to thin out.

• Toss pasta and broccoli with the almond butter sauce. Add in the tofu crumbles. Drizzle very lightly with toasted sesame oil and garnish with sesame seeds.

Pssst. If you like this, I originally found this recipe on this YouTube channel that has many more recipes like this: Here