Creamy Hummus Pasta with Crispy Tofu

39g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

pasta

• 200 g firm tofu
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp canola oil
• 200 g mixed vegetables (e.g. bell pepper, zucchini, broccoli)
• 2 onions
• 250 g pasta
• 2 cloves garlic
• 50 g sun-dried tomatoes in oil
• 1/2 tsp dried oregano
• 60 g hummus
• 100 g soy cooking cream
• 1/2 lemon
• 1 handful basil

Contains: gluten, sesame, soy

How to make it

1. Cook the pasta in a large pot of salted boiling water according to package instructions. Reserve about 100 ml of pasta cooking water before draining.
2. Cut the tofu into cubes, season with salt and black pepper. In a pan over medium-high heat, fry in a half of rapeseed oil until golden on all sides, then set aside.
3. In the same pan, briefly sear the vegetables over high heat on one side — they'll stay fresh but pick up a lovely sweetness. Set aside.
4. Halve the onions and slice into thin strips. In the same pan with the remaining oil, cook over medium heat until golden, about 8 minutes.
5. Add the crushed garlic, chopped sun-dried tomatoes, and oregano to the onion. Sauté briefly until the garlic is fragrant, then stir in the hummus.
6. Loosen the sauce with soy cream and a splash of pasta cooking water until silky and creamy. Season with salt, black pepper, and fresh lemon juice. Bring to a gentle boil.
7. Add the drained pasta to the sauce and toss to coat. Serve topped with the crispy tofu and seared vegetables. Finish with a squeeze of lemon, lemon zest, and fresh basil.

Nutrition