NUTRITION

SERVINGS

INGREDIENTS

10 oz Extra firm tofu

2 oz Chickpea penne

0.5 cup Tomato sauce

2 tbsp Nutritional yeast

0.25 cup Yellow onion

1 clove Garlic

0.25 cup Carrots

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Olive oil

PREPARATION

• 1

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

• 2

  While the pasta cooks, press the extra firm tofu between paper towels to remove excess moisture, then crumble it into small pieces with your hands.

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the diced onion, carrots, and minced garlic until the vegetables are softened and fragrant.

• 4

  Add the crumbled tofu to the skillet and cook for 5-7 minutes, stirring occasionally, until the tofu begins to lightly brown.

• 5

  Stir in the tomato sauce, nutritional yeast, dried oregano, sea salt, and black pepper, then let the mixture simmer on low for 10 minutes to develop flavor.

• 6

  Drain the pasta and toss it directly into the skillet with the tofu bolognese, stirring well to coat every noodle before serving.