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Spinach Tofu Spaghetti

Ingredients

Metric


160 g spaghetti
100 g frozen spinach
1 medium onion, diced
⅛ tsp ground black pepper

Tofu Sauce:
240 ml milk | soy, oat or cashew
200 g firm tofu
10 g ~ 2 tbsp nutritional yeast
1 tsp garlic powder
½ tsp ground cumin
1 ½ tsp salt

US


5 oz spaghetti
3 oz frozen spinach
1 medium onion, diced
⅛ tsp ground black pepper

Tofu Sauce:
1 cup milk | soy, oat or cashew
7 oz firm tofu
2 tbsp nutritional yeast
1 tsp garlic powder
½ tsp ground cumin
1 ½ tsp salt

MAKES2 portions
PREP TIME10 minutes
COOKING TIME15 minutes
TOTAL TIME25 minutes
Steps
1Fill a wide cooking pot (26 cm ~ 10 inch) with water ~ 2 lt. Bring to a boil then add spaghetti and diced onion. Reduce heat to low and simmer the spaghetti , uncovered, for 10 minutes. Stir occasionally.
2Add frozen spinach.
3Boil for another 2-3 minutes.Taste the spaghetti to make sure it’s soft and cooked through. Drain and set aside.
4In the meantime, make the tofu sauce. Add firm tofu, milk, nutritional yeast, garlic powder, ground cumin and salt to a mini food processor or a blender.
5Blend until smooth.
6Add the sauce to the spaghetti.
7Mix to combine and bring to a simmer. Cook for another 2 minutes, stirring, until piping hot.
8Transfer to plates and sprinkle with fresh ground black pepper.
Nutritional Info
Makes 2 portions
520 Calories per portion
32g protein
75g carbohydrates
8g fiber
12g fat
High in Vitamins B1, B2, B3, B6, Folate, A, E, K
High in Omega 3
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
I made it!
Made it so far: 4

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