Tofu 'Chicken' with Spinach Sauce

TOFU+49g protein

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

Ingredients

tofu

• 800 g firm tofu
• 1 tbsp olive oil
• 4 tbsp soy sauce
• 4 cloves garlic
• 2 tsp dried oregano
• 1 tsp sweet paprika
• 1 tsp smoked paprika
• 2 tbsp nutritional yeast
• 2 tsp apple cider vinegar
• 1 pinch chili flakes
• 1 pinch black pepper
• 4 tbsp cornstarch

sauce

• 175 g spinach (fresh, baby)
• 240 g white beans (canned, drained)
• 250 ml soy milk
• 1 tbsp miso paste
• 4 tbsp nutritional yeast
• 1 tbsp olive oil
• 2 cloves garlic
• 1/2 tsp chili flakes
• 20 g basil
• 1 lemon
• 1 tsp salt
• 1 pinch black pepper
• 400 g whole wheat pasta
• 450 g broccoli

Contains: gluten, soy

How to make it

1. Dry the tofu with a clean towel and tear it into bite-sized pieces—the uneven surface helps absorb the marinade better. Alternatively, slice it and lightly score one side.
2. In a large bowl, whisk together olive oil, soy sauce, crushed garlic, oregano, sweet paprika, smoked paprika, nutritional yeast, vinegar, chili flakes, and black pepper. Add a few tablespoons of water to loosen if needed. Toss the tofu in the marinade and let it marinate for at least 15–30 minutes, or overnight for best results.

Nutrition