Plant-Powered Sweet Potato and Tofu Pasta
Food has an incredible way of bringing people together, regardless of where we come from. Today, @hank_ge and I are absolutely thrilled to share with you our Plant-Powered Sweet Potato and Tofu Pasta. Aas two passionate chefs who believe in the power of food to nourish both the body and soul, we poured our hearts into creating a dish that’s not only delicious but also incredibly nutritious. Our recipe is full of hidden veggies and boasts a hearty dose of plant-based protein, making it a family-friendly meal that’s sure to satisfy. By bringing together our unique cooking styles and perspectives, we created a dish that’s unique, flavorful and so satisfying. So go ahead, pull a chair, grab a fork, and let’s savor the joy of good food and good company together.
Ingredients
- 1 sweet potato cubed
- 1/4 white onion
- 1 garlic bulb top sliced off
- drizzle of olive oil
- 1 block tofu
- About 1/2-1 cup reserved pasta water
- 1/4 cup vegan milk of choice
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp dried basil
- 1/2 tsp dried rosemary
- 2 tbsp gochujang paste
- 1/2 lime
- Salt & pepper to taste
- optional: cayenne to taste
- 4 servings cooked pasta of your choice
- Pumpkin seeds
Instructions
- Preheat the oven to 400F (205C). Cube the sweet potato. Add it to a parchment lined baking sheet with the onion and garlic bulb. Drizzle with olive oil and sprinkle salt and pepper. Bake for 40 minutes or until golden brown and tender.
- Cook pasta according to package directions. Reserve pasta water when straining.
- Once cooked, remove from oven and let cool slightly. Add the vegetables to a blender, squeeze the garlic out of the bulb and add about 1/2 your pasta water. Add the other ingredients (except for the pasta water) for the sauce and blend on high. Add the additional pasta water or vegan milk until smooth.
- Pour over the cooked pasta and toss until coated evenly. Top with pumpkin seeds, paprika or cayenne and enjoy.
Reviews
Submit your review | |
