Vegan Pasta Surprise with Bona Factory Pasta
Vegan Pasta Surprise with Bona Factory Pasta
Course: Recipes, MainDifficulty: EasyServings
6
servingsTotal time
1
hour10
minutesINGREDIENTS
- Crispy Tofu
2 tbsp olive oil, divided
450g extra firm or super firm tofu, cut into ~3/4″ cubes
4-6 tbsp cornstarch
60ml plant milk
120g bread crumbs (can use gluten-free)
½ tsp salt
½ tsp smoked paprika
½ tsp minced garlic
Freshly ground black pepper
- Pasta
2 packets of Bö Lentil Spirulina pasta
180ml Edibowl Pasta Sauce with Mushroom and Sweet Pepper
Fresh herbs to garnish
Directions
- Preheat the oven to 220ºC. Pour 1 tbsp of olive oil into a rimmed baking sheet and spread to coat.
- Put the tofu cubes in a large mixing bowl and toss with 4 tbsp cornstarch to thoroughly coat the tofu.
- Add 1-2 tbsp more cornstarch if the tofu still looks damp. Pour in the plant milk and gently stir to coat to make a sticky tofu.
- Mix together the bread crumbs, salt, smoked paprika, granulated garlic, and black pepper in a small bowl. Either dip each sticky-coated tofu cube into the bread crumbs and place them on the greased baking tray. Transfer the tofu to a baking tray. Drizzle the remaining 1 tbsp of olive oil over the top of the tofu.
- Bake the tofu for 20-25 minutes flipping after 15 minutes. Toast the bread crumbs in a second baking tray for about 10 minutes until crispy and golden.
- While the tofu bakes, make the pasta according to the package directions. Drain and return to the pot to toss with pasta sauce. Serve and top with the crispy tofu and abread crumbs plus a garnish of parsley.
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