NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea pasta

5 oz Firm tofu

0.5 cup Cooked brown lentils

0.5 cup Tomato puree

3 tbsp Nutritional yeast

1 tbsp Hemp seeds

1 cup Fresh baby spinach

1 tsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cook the chickpea pasta in a large pot of boiling salted water according to package directions until al dente, then drain.

• 2

  While the pasta cooks, pat the firm tofu dry with a paper towel and crumble it into small, pea-sized pieces using your hands or a fork.

• 3

  Heat the extra virgin olive oil in a large skillet over medium heat, add the minced garlic, and sauté for 1 minute until fragrant.

• 4

  Add the crumbled tofu to the skillet and cook for 5 minutes until slightly golden, then stir in the cooked lentils, tomato puree, dried oregano, sea salt, and black pepper.

• 5

  Simmer the sauce for 3 minutes, then fold in the fresh baby spinach and nutritional yeast, stirring until the spinach is wilted and the sauce is thick.

• 6

  Toss the cooked pasta with the sauce until well coated, then divide into bowls and garnish with hemp seeds for a final protein boost.