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Creamy Kale and Crispy Tofu Pasta

Creamy Kale and Crispy Tofu Pasta for Cozy Nights In

This Creamy Kale and Crispy Tofu Pasta is a delightful, plant-based dish perfect for cozy nights in, packing both flavor and nutrition.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian, Plant-Based
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Fettuccine or Tagliatelle Choose high-quality pasta.
For the Tofu
  • 14 ounces Extra-Firm Tofu Press thoroughly for crispy bites.
  • 2 tablespoons Olive Oil For achieving a golden crust.
For the Creamy Sauce
  • 3 cloves Garlic Minced.
  • 1 medium Yellow Onion Diced.
  • 1 cup Vegetable Broth
  • 1 cup Non-Dairy Milk Unsweetened.
  • 1 cup Raw Cashews Soaked.
  • 2 tablespoons Nutritional Yeast
  • 1 tablespoon Fresh Lemon Juice
  • 1 teaspoon Red Pepper Flakes Adjust to taste.
  • to taste Salt
  • to taste Black Pepper
For the Greens
  • 4 cups Kale Chopped, tough stems removed.
  • to taste Fresh Parsley Optional garnish.

Equipment

  • oven
  • large pot
  • large skillet
  • Blender
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Press the tofu to remove excess moisture, cut into cubes, and toss with olive oil, salt, and pepper. Bake for 20-25 minutes until golden.
  2. Boil heavily salted water in a large pot. Cook pasta according to package instructions until al dente, reserving 1.5 cups of pasta water before draining.
  3. Heat olive oil in a skillet, add diced onion, and sauté until translucent. Add minced garlic and red pepper flakes for an additional minute.
  4. Blend soaked cashews, non-dairy milk, and vegetable broth until smooth. Pour into the skillet and let simmer for 5-7 minutes until thickened.
  5. Stir in chopped kale and wilt for about 3-5 minutes. Adjust consistency with reserved pasta water.
  6. Add lemon juice, season with salt and black pepper, and fold in the cooked pasta and crispy tofu.
  7. Serve in bowls, garnished with fresh parsley and extra red pepper flakes if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 18gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 500mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 1800IUVitamin C: 60mgCalcium: 150mgIron: 3mg

Notes

For the best texture, press tofu well and blend the sauce smoothly. Store leftovers in an airtight container for up to 3-4 days.

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