Last week I had zero plan on what to make for dinner. I had just gotten home from a spin class and was RAVENOUS.
I’m talkin’, if-I-don’t-eat-something-soon-I’m-going-to-pass-out-on-the-floor, hungry. But I also didn’t feel like any of my staples or something bland. I thought about the flavor theme I wanted, herby Italian, and started pulling things off the shelves.
I ended up with this unreal cream sauce to go over tofu and pasta. I was literally licking my bowl it was so good (v cute mental image).
Oh, and you know how people are worried about vegans getting enough protein? Each serving of this dish (if made with a lentil pasta) has 42 GRAMS OF PROTEIN. That’s insane. Talk about a high-protein vegan meal.
Anyways, this dish was amazing and made for great leftovers as well. It’s definitely going to be filed under “make it again ASAP” for me.
I hope you enjoy it!Print
- 1 block of firm or extra firm tofu
- Juice from 1 medium lemon
- 3 cups of roughly chopped broccoli
- 8oz of pasta of your choice (I like Banza)
- 3/4 cup of raw cashews
- 1/4 cup of nutritional yeast
- 1/2 tbs of dried oregano
- 1/2 tbs of dried thyme
- 1/8 tsp of garlic salt
- 1/8 tsp of black peppe
- 1 1/2 cups of water
- Get your pan warming on medium heat, add tofu and give it a quick spray of olive oil.
- Add seasonings evenly to the tofu, shaking to evenly coat it: thyme, oregano, salt, pepper. Continue cooking the tofu until all sides are turning golden, about 15 minutes
- Add chopped broccoli to another pan with a splash of water and the juice from half of your lemon. Steam on low heat covered for 5-7 minutes, until it is bright green and slightly tender.
- Prepare pasta according to instructions.
- In a high speed blender, add the cashews, juice from the other half of the lemon, nutritional yeast, a pinch of salt, pepper, and water. Blend on medium-high until it is a smooth, creamy sauce.
- Add it all together and enjoy!
If you are making this as meal prep, store the sauce separate from the rest of the dish to keep things fresh.
If you use an alternate pasta, such as Banza, it’s best to make it fresh the day you plan to eat it. Gluten-free pastas don’t save as well. I still eat re-heated Banza pasta, but it isn’t as good as fresh.
- Calories: 544
- Sodium: 160 mg
- Fat: 23g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 42g
- Cholesterol: 0 mg
Keywords: vegan, pasta, easy, white sauce, high protein