Creamy Lemon Pasta with Sage Lemon Tofu
Ingredients
Pasta
- 1 tbsp vegan butter
- 1 shallot, diced
- 3 garlic cloves, minced
- 1 tbsp plain flour
- 2 cup veg stock
- 1 cup vegan cream
- Pasta for 3-4 people
- 1 sprig fresh basil
- Zest from a lemon
- 1/2 lemon, juice
- 1 cup peas
- Bunch basil, sliced
- 1/4 vegan Parmesan
Tofu
- 1 block tofu
- 3 tbsp soy sauce
- 2 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp thyme
- 1/2 tsp sage
- 1/4 tsp black pepper
- 1 tbsp olive oil
Preparation
Prepare tofu
Marinate the tofu in soy sauce, lemon juice, garlic powder, thyme, sage, and black pepper for at least 15 minutes.
Heat olive oil in a pan and cook the marinated tofu until golden brown on all sides.
Prepare pasta
Cook the pasta according to package instructions until al dente.
In a separate pan, melt vegan butter over medium heat.
Add diced shallot and minced garlic, sauté until fragrant and softened.
Stir in plain flour and cook for one minute to form a roux.
Gradually whisk in vegetable stock and vegan cream until smooth and combined.
Add lemon zest, lemon juice, and peas, then simmer until the sauce thickens slightly.
Stir in fresh basil and vegan Parmesan until melted and incorporated.
Drain the cooked pasta and add it to the sauce, tossing to coat evenly.
Serve the pasta topped with the cooked tofu.
