Creamy Broccoli and Tofu Pasta
Ingredients
- Pasta of choice (400g for 4 portions)
- Broccoli, cut into florets
- 1/2 onion, diced
- 3 garlic cloves, minced
- Oil for frying
- 500g chopped tofu (preferably smoked) or vegan bacon pieces
- 1 tablespoon vegetable fond
- 1 tablespoon soy sauce (soya)
- Salt and pepper to taste
- 500-600ml plant-based cooking cream
- Chopped hazelnuts
- Vegan parmesan
- Black pepper
Preparation
Boil the pasta according to the package instructions (400g for 4 portions).
Boil the broccoli florets until they're slightly tender.
In a pan, sauté the diced onion and minced garlic in some oil.
Add the chopped tofu (or vegan bacon pieces) to the pan. Once crispy, add vegetable fond, soy sauce, salt, and pepper.
Pour plant-based cooking cream (about 500-600ml) into the pan.
Once the broccoli is slightly tender, drain the water and add the broccoli to the pan. Allow it to simmer.
Drain the cooked pasta and transfer it to a large pot. Pour the sauce from the pan into the pasta and mix well. Simmer/heat if the sauce is too liquid.
Add chopped hazelnuts and a generous amount of vegan parmesan. Season with salt and lots of black pepper.
Serve and enjoy!
