NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

10 oz Firm tofu

2 tbsp Nutritional yeast

2 clove Garlic

1 cup Baby spinach

0.25 cup Unsweetened cashew milk

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Onion powder

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta until al dente, then drain and set aside.

• 2

  Press the firm tofu between paper towels to remove excess moisture and cut into small, even cubes.

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat and sear the tofu cubes until they are golden brown and crispy on all sides.

• 4

  Reduce the heat to medium, add the minced garlic to the skillet, and sauté for one minute until the aroma is fragrant.

• 5

  Whisk together the cashew milk, nutritional yeast, sea salt, black pepper, and onion powder in a small bowl until smooth.

• 6

  Pour the cashew milk mixture into the skillet with the tofu, stirring constantly to create a thick, creamy sauce.

• 7

  Fold the cooked pasta and baby spinach into the skillet, tossing gently until the greens are just wilted and the pasta is thoroughly coated.

• 8

  Remove from the heat and serve immediately while the sauce is warm and velvety.