Description
A rich, velvety creamy pasta with crispy tofu chicken, perfect for comfort food lovers.
Ingredients
- 12 oz pasta (whole grain or gluten-free)
- 14 oz firm tofu
- 2 tbsp cornstarch
- 1 cup coconut cream
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup nutritional yeast
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Press the tofu to remove excess moisture for at least 15 minutes.
- While pressing, cook pasta according to package instructions until al dente. Drain and set aside.
- Cut pressed tofu into cubes and coat lightly in cornstarch.
- Heat a non-stick skillet over medium heat and add the tofu. Cook until golden brown and crispy, about 5-7 minutes.
- In the same skillet, add minced garlic and sauté for 1-2 minutes.
- Add sun-dried tomatoes and coconut cream to the skillet and stir well.
- Mix in nutritional yeast and season with salt and black pepper. Stir until combined and heated through.
- Toss the cooked pasta with the sauce and crispy tofu until well coated.
- Serve garnished with fresh basil or parsley and additional nutritional yeast if desired.
Notes
Pressing tofu properly is crucial for achieving maximum crispiness. Adjust seasoning to taste while cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian