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Ingredients
- 1 Block Tofu with the water squeezed out I used firm tofu but you can use any any kind
- 1 Cup Rapini, cooked and chopped
- 1 Cup Cauliflower Rice
- 1 Sweet bell pepper, chopped
- 1 onion chopped
- 2 Clove garlic minced
- 1 Teaspoon salt
- 1 Teaspoon Red chilli flakes
- 1/4 Cup Nutritional yeast
- 2 Cups Pasta I used Penne but any type will do and you can make this gluten-free by using gluten-free pasta.
- 2 Tablespoon Avacado oil
Ingredients
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Instructions
- Set your pasta to cook as per instructions.
- Puree the tofu block until it becomes a smooth cream and set aside. I used my blender and it worked very well.
- Place a heavy, medium-sized saucepan on medium heat.
- Add the oil and heat until oil is hot but not smoking.
- Add the chopped onion and cook until they start to sweat.
- Add the minced garlic and cook for another 2 minutes or until the garlic is fragrant and soft.
- Add the salt and chilli flakes and stir until combined.
- Add the cauliflower rice and cook for 1-2 minutes stirring frequently.
- Add the chopped sweet bell pepper, cooked rapini and cook until the peppers begin to soften 1-2 minutes. I actually like my peppers a little crispy so I left them a bit crunchy.
- Add the pureed tofu and stir until all combined and cook until the mixture begins to boil, then reduce the heat to low and cook for 1-2 minutes longer.
- Stir in the nutritional yeast and mix well until all combined. Remove the pan from the heat.
- Add the cooked pasta to the sauce and mix until all the pasta is covered with the tofu cream. Taste and adjust the spices to your preference.
- Serve hot and enjoy.
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