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Tofu Sun-Dried Tomato Pasta

Ingredients

Metric


150 g ~ 2 cups pasta, penne
50 g canned sun-dried tomatoes

Tofu Sauce:
240 ml milk | soy, oat or cashew
200 g firm tofu
1 tsp agave syrup

Salt & Spices:
1 tsp garlic powder
1 tsp onion powder
½ tsp ground cumin
1 tsp salt

Optional Garnish:
⅛ tsp ground black pepper


US


5 oz ~ 2 cups pasta, penne
2 oz canned sun-dried tomatoes

Tofu Sauce:
1 cup milk | soy, oat or cashew
7 oz firm tofu
1 tsp agave syrup

Salt & Spices:
1 tsp garlic powder
1 tsp onion powder
½ tsp ground cumin
1 tsp salt

Optional Garnish:
⅛ tsp ground black pepper


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. Add pasta to the pot and stir.
2Reduce heat to medium (induction #6) and boil the pasta, uncovered, for 12 minutes - or according to the time given in the packaging instructions. Taste the pasta to make sure it’s soft and cooked through. Drain and set aside.
3In the meantime, drain sun-dried tomatoes and wipe any excess water or oil (whichever is in the jar). Dice and set aside.
4Make the tofu sauce. Add milk, tofu, syrup, salt and spices to a blender.
5Blend until smooth.
6Add sauce and diced tomatoes to the pasta.
7Set heat to low (induction #3), stir to combine.
8Cover with a lid and cook for 5 minutes. Stir occasionally.
9Transfer to plates.
10Sprinkle with freshly ground black pepper.
Nutritional Info
Makes 2 portions
505 Calories per portion
25g protein
70g carbohydrates
8g fiber
16g fat
High in Vitamins B1, B2, B6, Folate, C, K
High in Omega 3 & 6
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
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