We’re always trying to come up with new ways to make pastas that are little more interesting than just a plate of noodles with red sauce. A few days before we made this, we made a sandwich with similar ingredients, and although the sandwiches were really good, I thought, “I bet this would be even better as a pasta dish!” At first, Adam was doubtful I could top the sandwiches, but as soon as he tasted this, he agreed that I made the right choice.
Apart from being very tasty, this meal is full of healthy ingredients. It contains, tofu, spinach, mushrooms, cashews, garlic, nutritional yeast, and olive oil. If you wanted to make this recipe super-healthy, you could replace the spaghetti noodles with zucchini noodles or something similar. Enjoy!
Baked parmesan crusted tofu on a bed of noodles coated in a creamy mushroom and spinach sauce.
Ingredients
- 1/2 block tofu, drained and pressed
- 2 tbsp soy sauce
- 2 tbsp oil
- 3/4 cup raw cashews
- 3 tbsp nutritional yeast
- 1/4 tsp garlic powder
- 3/4 tsp sea salt
- Spaghetti
- 1/2 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1 cup raw cashews, soaked overnight
- 1/2 cup nutritional yeast
- 3/4 cup water
- 2 tsp lemon juice
- 2 tsp olive oil
- 3/4 tsp sea salt
- 3/4 tsp black pepper
- Parsley for garnish
Instructions
- Heat oven to 400 degrees and line a baking sheet with parchment paper.
- Slice tofu into thick slices.
- Mix soy sauce and oil together in a shallow dish.
- In a food processor, lightly pulse together cashews, nutritional yeast, garlic powder and sea salt until coarsely ground. Don't blend too long or it will form a paste.
- Place mixture in another shallow dish.
- Dredge tofu slices in soy sauce/ oil and then in the cashew mixture and place on baking sheet in a single layer.
- Bake for 15 minutes on each side until golden brown.
- Meanwhile, prepare spaghetti according to package directions.
- In a medium pot, saute mushrooms and garlic over medium heat with some oil or vegan butter.
- While they are cooking, blend the soaked cashews, nutritional yeast, water, lemon juice, olive oil, salt and pepper until smooth.
- Pour into pot with mushrooms and stir until combined.
- Add spinach, reduce heat to low, and allow spinach to cook until wilted.
- Add spaghetti and stir again until coated.
- Serve on a plate with baked tofu and garnish with freshly chopped parsley.
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