Vegan Butter Garlic Noodle Bowl
Ingredients
Pasta
- 8 ounces pasta (gluten-free substitute optional)
Garlic butter sauce
- 1 tablespoon neutral oil (e.g., olive oil)
- 1.5 cups chopped asparagus
- 1 teaspoon minced garlic
- 2 tablespoons nutritional yeast
- 1/3 cup vegan butter
- 2 tablespoons capers
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Breaded tofu
- 1 package extra firm tofu (pressed, water removed)
- 1 cup breadcrumbs (gluten-free substitute optional)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon 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. If you like extra crispy tofu, cut them into thin small pieces.
In a medium bowl make the breadcrumb mixture. Combine the salt, pepper, garlic powder, breadcrumbs and mix.
Add dairy-free milk in another bowl. Dip your tofu pieces in the milk and then in the breadcrumb mixture. Make sure to cover the entire piece of tofu. Place the tofu on the baking pan. Repeat steps until you have breaded all of your tofu.
Bake tofu for 20 minutes. Take out, flip, and bake again for an additional 20 minutes.
While your tofu is baking, heat a large pan on medium heat. Once hot, add the oil, minced garlic, and asparagus. Cook for 3-4 minutes stirring constantly.
Add the nutritional yeast and butter and mix until the butter has melted.
Slowly add the pasta, capers, salt and pepper and mix. Turn heat down to low.
Take the baked tofu out of the oven and toss it with the pasta. Taste the pasta and season with additional seasoning if needed.
