NUTRITION

SERVINGS

INGREDIENTS

0.75 oz chickpea pasta

8 oz extra firm tofu

0.75 oz burrata cheese

1 cup cherry tomatoes

3 tbsp nutritional yeast

0 tbsp extra virgin olive oil

2 cloves garlic

0.5 tbsp balsamic glaze

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Press the extra firm tofu between paper towels for 15 minutes to remove excess moisture, then cut into uniform 1/2-inch cubes.

• 3

  On the prepared baking sheet, toss the tofu cubes and cherry tomatoes with the olive oil, minced garlic, sea salt, and black pepper until evenly coated.

• 4

  Roast for 20 to 25 minutes, tossing halfway through, until the tofu is golden and the tomatoes have softened and burst.

• 5

  While the vegetables roast, cook the chickpea pasta in a pot of boiling salted water according to the package instructions until al dente, then drain.

• 6

  Transfer the cooked pasta to a large mixing bowl and add the roasted tofu and tomatoes, making sure to scrape all the juices from the pan into the bowl.

• 7

  Sprinkle the nutritional yeast over the pasta mixture and toss gently until the yeast forms a light, savory sauce with the tomato juices.

• 8

  Divide the pasta into serving bowls and place the burrata cheese on top, gently breaking the outer shell to allow the creamy center to spill out.

• 9

  Finish the dish with a drizzle of balsamic glaze and a generous handful of fresh torn basil leaves.