Vegan Butter Garlic Noodle Bowl
Ingredients
Pasta
- 8 ounces pasta (substitute for GF)
Garlic butter sauce
- 1 Tbsp neutral oil (e.g., olive oil)
- 1 1/2 cups asparagus, chopped
- 1 tsp minced garlic
- 2 Tbsp nutritional yeast
- 1/3 cup vegan butter
- 2 Tbsp capers
- 1/4 tsp salt
- 1/4 tsp pepper
Breaded tofu
- 1 package extra firm tofu (pressed with water removed)
- 1 cup breadcrumbs (substitute for GF)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup dairy-free milk
Preparation
Preheat your oven to 425 degrees F (218 C). Spray a large pan with oil to help prevent sticking. Set the pan aside.
Cut the tofu into bite size pieces.
In a medium bowl, combine salt, pepper, garlic powder, and breadcrumbs to make the breadcrumb mixture.
In another bowl, add dairy-free milk. Dip tofu pieces in milk and then in breadcrumb mixture, ensuring full coverage. Place on the baking pan and repeat for all tofu.
Bake tofu for 20 minutes, then flip and bake for another 20 minutes.
Cook the pasta according to package instructions
While tofu is baking, heat a large pan on medium heat. Once hot, add oil, minced garlic, and asparagus. Cook for 3-4 minutes, stirring constantly.
Add nutritional yeast and butter, mixing until butter melts.
Slowly add the cooked pasta, capers, salt, and pepper, and mix. Turn heat down to low.
Remove tofu from oven and toss with the pasta. Taste and season additionally if needed.
