Creamy Vegan Pasta with Air Fryer Tofu
Ingredients
- 8 ounces dry pasta
- 1 medium head broccoli, cut into bite-size florets (about 2 1/2 cups)
- 1/2 (14-ounce) packet extra-firm tofu, pressed, cut into 3/4 -inch cubes
- 1/2 tablespoon tamari
- 2 teaspoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt to taste
- 1/2 teaspoon sesame or neutral flavored oil
Sauce
- 3 tablespoons olive oil
- 2 tablespoons whole-wheat pastry or all-purpose flour
- 2 cups unsweetened nondairy milk
- 1 tablespoon white miso, dissolved in 1 tablespoon water
- Dash of garlic powder
- Dash of onion powder
- Salt and freshly ground black pepper to taste
Preparation
Cook the pasta according to packet directions until al dente.
Steam the broccoli florets with a tight fitting lid for about 3 minutes, or until just tender.
Transfer the tofu to a medium bowl. Add the tamari. Toss to combine. Add the cornstarch, garlic powder, onion powder, paprika, salt, and oil. Toss until the tofu is evenly coated. Air fry in a single layer at 400ºF for 10 minutes. Toss and cook for about 2 minutes more, or until crispy. (Alternatively, bake at 425ºF for 20 minutes.)
Heat the olive oil in a large nonstick skillet over medium heat. Add the flour and whisk vigorously for 1 minute, or until fully incorporated. Add the nondairy milk and stir to combine. Add the dissolved miso and cook over medium-low heat for about 5 minutes, or until the sauce is thickened to the desired consistency, stirring constantly. Mix in garlic powder, onion powder, salt, and pepper.
Mix in the tofu and broccoli. Add the desired amount of pasta. Serve immediately.
