It sounds strange, and I had my doubts, but somehow I made it work! Whizzing up tofu into a sauce not only creates a really lovey & creamy base, but is a great way to sneakily add more protein and calcium into your classic pasta dish.
INGREDIENTS:
~ for 2 portions of sauce
- Pasta of your choice
- Peas and seasonal greens
- 1 pepper
- 1/2 block of soft tofu
- Approx 1 cup of m*ilk (enough to cover the tofu)
- 1/2 tsp mustard
- 1/2 tsp nutmeg
- 1/2 tsp cayenne pepper
- 1 tsp oregano
- 1 tsp Italian mixed herbs
- Lots of black pepper
- Optional: nutritional yeast
METHOD:
- Boil up some water and cook your pasta
- Slice and roast your peppers in a hot oven
- 5 minutes before the pasta is finished, add in the peas and greens into the boiling water
- In a blender, blend together the rest of the ingredients, adding enough m*lk to create a thick sauce
- Drain the pasta pan
- Over a low heat, mix in the roasted peppers and tofu sauce until well combined and heated through, adding more seasoning to suit your preference
- Bam, done