NUTRITION

SERVINGS

INGREDIENTS

10 oz Extra firm tofu

1.5 oz Chickpea pappardelle

0.5 cup Tomato puree

0.25 cup Yellow onion

0.25 cup Carrots

0.25 cup Celery

1 tsp Extra virgin olive oil

2 tbsp Nutritional yeast

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Fresh basil

PREPARATION

• 1

  Drain the tofu and press it firmly with a towel to remove excess moisture, then crumble it into small, ground-meat-like pieces.

• 2

  Bring a large pot of salted water to a boil and cook the chickpea pappardelle according to package directions until al dente.

• 3

  Heat the olive oil in a large skillet over medium heat, adding the onion, carrots, and celery to sauté until the vegetables are softened and fragrant.

• 4

  Stir in the minced garlic and crumbled tofu, cooking for 5-7 minutes until the tofu begins to lightly brown and develops a meaty texture.

• 5

  Pour in the tomato puree, nutritional yeast, dried oregano, sea salt, and black pepper, then reduce heat and simmer for 10 minutes to allow the flavors to meld.

• 6

  Toss the cooked pappardelle directly into the sauce, garnishing with fresh chopped basil before serving.