Creamy Kimchi Pasta
TOFU+37g protein
Recipe by Nikoleta · @surovadcerka
Use the kimchi juice, all of it. It goes into the pan with the kimchi itself and it's the most concentrated thing in the jar — draining it away and keeping only the cabbage throws out most of what makes this taste of anything.
The kimchi is fried for a full five minutes before the cream arrives. Raw kimchi in a cream sauce stays sharp and separate; fried, it softens and the sourness rounds into something that sits properly in the sauce.
Bring it to a boil and then turn the heat off before the pasta goes in. Plant cream can split if it's held at a boil while you toss and plate. Twenty-five minutes, 37 g of protein.
Preview — the exact amounts and the full method are in the app.
Open in Tofu
Ingredients
main
- 250 g spaghetti
- 1 tbsp canola oil
- 200 g marinated tofu
sauce
- 1 shallots
- 350 g kimchi (mild or spicy)
- 45 g soy sauce
- 250 g plant- based cooking cream
- 2 tbsp nutritional yeast
- 1 pinch black pepper
- 1/2 tsp salt
- 1/4 tsp smoked or cayenne pepper
main
- scallions (spring onions), chopped
- sesame seeds
sauce
- 1 tbsp canola oil
Contains: gluten, sesame, soy
How to make it
Nutrition
925Calories
37 gProtein
108 gCarbs
40 gFat
9 gFiber
per serving
